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    You are in: Home / Recipes / Corned Beef and Cabbage Hash Recipe
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    Corned Beef and Cabbage Hash

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    DeniseBC's Note:

    My mom sent me this recipe from the March 18, 2009 Orlando Sentinel. It is from a syndicated column called "Seriously Simple" by Diane Rossen Worthington. The article reads: "Corned beef and cabbage might be the ultimate simple recipe. What could be easier than slowly cooking a corned beef with winter vegetables? Not much. I use St. Patrick's Day as an excuse to serve the dish for dinner; but I mostly like it for corned beef hash later in the week. Corned beef hash had become so popular in America by the mid-19th Century that diners and lunch counters offering some form of the dish on their menus were nicknamed hash houses. One variation on this dish is red flannel hash, which is made by adding 2 or 3 cooked, peeled and cubed beets to the mixture. Adding briny cooked cabbage brings in a bold flavor dimension. I like to serve the hash in small ramekins for brunch with scrambled eggs or poached eggs." The recipe recommends the following: "Also try Yukon gold potatoes for the hash. The hash may be prepared up to 2 days ahead, covered and refrigerated. Reheat in a skillet over medium heat. Serve the hash topped with poached eggs, if you like." I haven't tried this yet, but putting it here for safekeeping. Let me know how you like it! I will say I like my hash baked in individual ramekins with an egg nested into each one to bake. If you do this, my general rule is 325 for 30 minutes or until the egg is set as much as you like. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat a large saucepan of lightly salted water to a boil. Add the potatoes; boil until cooked but still slightly resistant when pierced with a fork, 7-10 minutes. Drain well.
    2. 2
      Place the potatoes, corned beef, cabbage, cream, chopped parsley, Worcestershire sauce, salt and pepper to taste in a large bowl. Mix well.
    3. 3
      Heat the vegetable oil in a large non-stick skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, 4-5 minutes. Add the potato mixture to the onions; mix well.
    4. 4
      Cook hash, flattening with a spatula as it cooks, over medium-high heat until a slight crust forms on the bottom, about 10 minutes. Occasionally run the spatula around the edges of the skillet to keep the potatoes from sticking. Turn the mixture over; cook, stirring often, until crusty and browned, about 14 minutes. Serve on a platter or in ramekins. Garnish with parsley sprigs.

    Ratings & Reviews:

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    Nutritional Facts for Corned Beef and Cabbage Hash

    Serving Size: 1 (162 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 174.2
     
    Calories from Fat 81
    47%
    Total Fat 9.1 g
    13%
    Saturated Fat 3.9 g
    19%
    Cholesterol 20.3 mg
    6%
    Sodium 167.9 mg
    6%
    Total Carbohydrate 21.1 g
    7%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.3 g
    9%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    cooked corned beef

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