• 35minutes
  • 200calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup cooked corned beef , shredded or chopped

  2. 2 cups boiled potatoes , diced

  3. 1 cup cooked beet , diced

  4. 1/2 cup cooked diced onion

  5. 1/4 cup lard or 1/4 cup bacon fat

  6. beef broth or broth , from boiled dinner

Instructions Jump to Ingredients ↑

  1. Combine beef and vegetables.

  2. Heat lard or fat in a skillet; the pan should be well coated.

  3. Add hash and spread out to cover the bottom of the pan; add some broth to ensure it against sticking.

  4. Cook over low heat about 30 minutes.

  5. Traditionally, it is cooked like an omelet, without stirring; a bit of a crust forms on the bottom from the mixture of the vegetable starches and the fat.

  6. However, I've also had it cooked with stirring occasionally to keep it jumbled up.

  7. Serve hot.


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