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Corned or Roast Beef Hash

Name: Corned or Roast Beef Hash
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups cooked corned or roast beef, chopped; 3 cups cold boiled potatoes, chopped; Milk or cream; Salt; Pepper; Onion juice or chopped onion to taste

From Boston Cooking-School cook book, 1896

Serves 4

Chopped parsley, chopped green or red pepper, or pimientos cut in small pieces may be added to hash mixture.

Presented as published in 1896. 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

655Calories

28 gProtein

36 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories655 kcal

Protein28 g

Carbohydrates36 g

Fiber7.2 g

Sugars0.2 g

Total Fat45 g

Saturated Fat20 g

Monounsaturated Fat15 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol179 mg

Sodium4011 mg

Potassium1006 mg

Calcium153 mg

Iron13 mg

Magnesium80 mg

Phosphorus285 mg

Zinc6.4 mg

Copper1.7 mg

Manganese3.1 mg

Vitamin D0.1 mcg

Vitamin C9 mg

Vitamin A1.7 mcg

Vitamin E0.3 mg

Vitamin K14 mcg

Vitamin B60.7 mg

Vitamin B121.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.8 mg

Folate26 mcg

Choline83 mg

Caffeine0 mg

Water241 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 116. The excerpt below is the record exactly as published.

CORNED OR ROAST BEEF HASH 2 cups cooked corned or roast beef, Milk or cream chopped Salt 3 cups cold boiled potatoes, chopped Pepper Onion juice or chopped onion to taste

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