Americanbreakfast

Corned Beef Hash a la Polonaise

Name: Corned Beef Hash a la Polonaise
Yield: 3 servings
Cuisine: American
Ingredients: two onions; one ounce of butter; one pound of cooked, well-chopped corned beef; one pint of hashed potatoes; a gill of broth; a gill of Espagnole; half a pinch of pepper; a third of a pinch of nutmeg; six poached eggs; a pinch of chopped parsley

From The table, 1889

Serves 3

Presented as published in 1889. 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

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 173. The excerpt below is the record exactly as published.

Corned Beef Hash a la Polonaise. — Brown in a saucepan two onions, with one ounce of butter; add one pound of cooked, well-chopped corned beef, and one pint of hashed potatoes. Moisten with a gill of broth, and a gill of Espagnole (No. 151). Season with half a pinch of pepper and a third of a pinch of nutmeg ; stir well and let cook for fifteen minutes, then serve with six poached eggs on top (No. 404), and sprinkle over with a pinch of chopped parsley

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