Americanbreakfast

Corned Beef Hash

Name: Corned Beef Hash
Cuisine: American
Ingredients: Remove skin and gristle from cooked corned beef; chop the meat.; To meat add an equal quantity of cold mashed potatoes.; Season with salt and pepper,; Season with salt and pepper,; moisten with milk or cream,; Garnish with parsley.

From Lillian Massey school recipes, 1913

Mixture may be made into cakes and sautéed in hot fat. Other cooked meat may be used.

Presented as published in 1913. 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

1025Calories

64 gProtein

37 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories1025 kcal

Protein64 g

Carbohydrates37 g

Fiber9.2 g

Sugars2.8 g

Total Fat69 g

Saturated Fat25 g

Monounsaturated Fat32 g

Polyunsaturated Fat3.4 g

Omega-30.2 g

Cholesterol333 mg

Sodium3566 mg

Potassium1208 mg

Calcium187 mg

Iron8.8 mg

Magnesium102 mg

Phosphorus531 mg

Zinc15 mg

Copper0.8 mg

Manganese3.4 mg

Vitamin D0.5 mcg

Vitamin C0.2 mg

Vitamin A86 mcg

Vitamin E1.2 mg

Vitamin K49 mcg

Vitamin B61 mg

Vitamin B125.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)12 mg

Folate32 mcg

Choline248 mg

Caffeine0 mg

Water312 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 18. The excerpt below is the record exactly as published.

CORNED BEEF HASH. Remove skin and gristle from cooked corned beef; chop the meat. When meat is very fat discard most of the fat. To meat add an equal quantity of cold mashed potatoes. Season with salt and pepper, moisten with milk or cream, mix thoroughly, spread evenly in greased, hot frying- pan, then place on part of range where it may brown slowly. Fold, turn en a hot platter. Garnish with parsley.

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