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Corned Beef Hash

Name: Corned Beef Hash
Yield: 5 servings
Cuisine: American
Ingredients: a quart of the trimmings of a piece of cold corned beef; a quart of cold boiled potatoes; a large tablespoonful of butter; a cupful of stock; half a cupful of hot water; salt to suit the taste; pepper to suit the taste

From Miss Parloa's kitchen companion, 1887

Serves 5

Any kind of meat may be used.

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

628Calories

40 gProtein

35 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein40 g

Carbohydrates35 g

Fiber7.2 g

Sugars0 g

Total Fat38 g

Saturated Fat12 g

Monounsaturated Fat17 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol192 mg

Sodium4233 mg

Potassium1074 mg

Calcium120 mg

Iron15 mg

Magnesium86 mg

Phosphorus342 mg

Zinc9.5 mg

Copper1.9 mg

Manganese3.1 mg

Vitamin D0.2 mcg

Vitamin C9.4 mg

Vitamin A1.4 mcg

Vitamin E0.4 mg

Vitamin K11 mcg

Vitamin B60.9 mg

Vitamin B123.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8 mg

Folate30 mcg

Choline132 mg

Caffeine0 mg

Water278 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 145. The excerpt below is the record exactly as published.

Corned Beef Hash. The materials required are : a quart of the trimmings of a piece of cold corned beef, a quart of cold boiled potatoes, a large table-spoonful of butter, a cupful of stock, or, if you have none, half a cupful of hot water ; salt and pepper to suit the taste

Cook this with the app: pantry check, scaling, and the assistant.