Corned Beef Hash
Craving something new, tasty, and a little different? Here's an idea! Corned beef hash is simple yet never gets old, and it's not hard to make. It comes out hearty and appetizing. You'll need just a handful of vegetables plus the corned beef itself. This recipe fries everything in butter, but you can easily use any vegetable oil instead. Boil the potatoes ahead of time, but only until part-way done. Feel free to round out the dish with dry spices to taste, though it's plenty tasty and aromatic without them.
Julia
Recipe author
Corned Beef Hash
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 %
10 g
Fats 48 %
15 g
Carbohydrates 19 %
6 g
188 kcal
GI:
100
/
0
/
0
- Meat dishes are always hearty and delicious, and cooked with a little love, they're unforgettable. A heavy-bottomed skillet works best here — the ingredients cook evenly and won't scorch. 1. Peel the potatoes and rinse them under running water. Cut the prepped potatoes into small cubes. 2. Put the potatoes in a saucepan and add enough water to cover them completely. Salt the water. 3. Set the pan over the heat and cook for about 3 minutes from the time it comes to a boil. 4. Drain the water and turn the potatoes out into a sieve. 5. With a sharp knife, finely chop the corned beef. 6. Peel the onion and cut it into small dice. 7. Put the butter in a skillet over the heat. Once it melts, add the onion. 8. Fry the onion a couple of minutes over low heat until soft, then add the potatoes and keep frying another 5 minutes. 9. Add the corned beef, seasoning with salt and pepper to taste. 10. Pour in the cream and cook a couple more minutes. 11. Finally, use a tablespoon to make four wells in the hash and crack an egg into each one. 12. Fry just until the eggs set, about 2 minutes — or longer if you like your eggs more well-done. Serve hot, garnished with fresh herbs if you like. A side of fresh vegetable salad rounds it out nicely. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Corned beef - 251 kcal/100g
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