Corned Beef Hash a la Zingara

Ingredients

• the same as for No. 528
• two good-sized, freshly peeled, and cut-up tomatoes
• one bruised clove of garlic
• one pinch of chopped parsley

Method

1. 1

   The same as for No.

2. 2

   528, adding to the hash two good-sized, freshly peeled, and cut-up tomatoes, one bruised clove of garlic, and one pinch of chopped parsley.

3. 3

   Let all cook together for fifteen minutes, then serve.

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 Zingara.— The same as for No. 528, adding to the hash two good-sized, freshly peeled, and cut-up tomatoes (or half a pint of canned), one bruised clove of garlic, and one pinch BEEF. 233 of chopped parsley. Let all cook together for fifteen minutes, then serve. 531. Corned Beef Hash en Bordure.— Form a border around a baking- dish with mashed potatoes (No. 998), set it for two minutes in the oven, then fill the centre with hot corned beef hash (No. 528). Besprinkle the top with one pinch of chopped parsley

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