Corned Beef Hash

Name: Corned Beef Hash
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: Brisket Flat Half; vegetable oil; red-skinned potatoes; leeks; garlic salt; egg

Tied with the Reuben for the ultimate expression of Corned Beef. Here it’s diced, skillet-cooked with cubed potatoes and thinly sliced leeks, and ideally topped with an egg.

Cook Time: 40 Minutes

Servings: 4

Ingredients: 6

Cook Mode

Ingredients

12 ounces cooked Corned Beef or thickly sliced deli Corned Beef, cut into 1/4-inch pieces
1 to 2 tablespoons vegetable oil
4 cups cubed potatoes (such as red-skinned, baking or sweet potatoes)
2 medium leeks, thinly sliced
1/2 teaspoon garlic salt
Fried or poached eggs (optional)

Preparation

Step 1

Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Stir in potatoes, leeks and garlic salt. Cover and cook 12 to 16 minutes or until potatoes and leeks are tender, stirring occasionally. Remove cover and continue to cook 3 to 5 or until potatoes begin to brown, stirring occasionally and adding remaining 1 tablespoon oil to prevent sticking, if needed.
Step 2

Add Corned Beef to skillet. Continue to cook 2 to 3 minutes or until beef is heated through. Serve hash with fried or poached egg, if desired.

Nutrition Information

262 Calories

0 %*

2.1g SAT FAT

0 %DV**

19g PROTEIN

0 %DV

3.8 mg IRON

0 %DV

5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using cooked corned beef: 262 Calories; 74.7 Calories from fat; 8.3g Total Fat (2.1 g Saturated Fat; 0.1 g Trans Fat; 2.2 g Polyunsaturated Fat; 0.8 g Monounsaturated Fat;) 20 mg Cholesterol; 1121 mg Sodium; 31 g Total Carbohydrate; 3.4 g Dietary Fiber; 3.7 g Total Sugars; 19 g Protein; 0 g Added Sugars; 41.3 mg Calcium; 3.8 mg Iron; 763 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 4.9 mg NE Niacin; 0.4 mg Vitamin B₆; 1.2 mcg Vitamin B₁₂; 107 mg Phosphorus; 5 mg Zinc; 19.1 mcg Selenium; 82.8 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, Riboflavin, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.