Americanbreakfast
Corned Beef Hash
From Camp cookery (Kephart), 1910
Evaporated potatoes and onions can be used according to directions on packages.
Presented as published in 1910. 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
384Calories
9 gProtein
67 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein9.2 g
Carbohydrates67 g
Fiber8.9 g
Sugars8.8 g
Total Fat10 g
Saturated Fat3.4 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol11 mg
Sodium31 mg
Potassium1543 mg
Calcium73 mg
Iron2.8 mg
Magnesium85 mg
Phosphorus227 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C70 mg
Vitamin A3.8 mcg
Vitamin E0.1 mg
Vitamin K6.6 mcg
Vitamin B61.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate74 mcg
Choline50 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 46. The excerpt below is the record exactly as published.
Corned Beef Hash. — Chop some canned corned beef fine with sliced onions. Mash up with freshly boiled potatoes, two parts potatoes to one of meat. Season highly with pepper (no salt) and dry mus- tard if liked. Put a little pork fat in a frying- pa
Cook this with the app: pantry check, scaling, and the assistant.