Try this Corned Beef Hash recipe, or contribute your own.
Suggest a better descriptionPAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 1. COOK BEEF ACCORDING TO RECIPE NO. L-112. REMOVE; SET ASIDE FOR USE IN STEP 2. RESERVE STOCK FOR USE IN STEP 4. 2. LET CORNED BEEF STAND 12 TO 20 MINUTES; CHOP FINELY. 3. SAUTE ONIONS AND PEPPERS IN SHORTENING OR SALAD OIL UNTIL TENDER. STIR FREQUENTLY. ADD CORNED BEEF. 4. ADD POTATOES, SALT, PEPPER, AND STOCK TO CORNED BEEF MIXTURE; BLEND THOROUGHLY. 5. PLACE AN EQUAL QUANTITY OF CORNED BEEF MIXTURE INTO EACH PAN. 6. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED. NOTE: 1. IN STEP 3, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED DRY ONIONS AND 3 LB 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB CHOPPED PEPPERS. NOTE: 2. IN STEP 3, 6 OZ (2 CUPS) DEHYDRATED ONIONS AND 8 OZ (1 1/2 QT) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11. NOTE: 3. IN STEP 4, 14 LB 12 OZ FRESH WHITE POTATOES A.P. WILL YIELD 12 LB PEELED, COOKED POTATOES. NOTE: 4. IN STEP 4, 2 LB 8 OZ DEHYDRATED, SLICED POTATOES, COOKED, DRAINED, AND CHOPPED MAY BE USED. NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. NOTE: 6. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE A-4. NOTE: 7. FOR BREAKFAST PORTION: USE 15 LB CORNED BEEF, 2 LB 4 OZ ONIONS (2 LB 8 OZ A.P.) 2 LB 4 OZ PEPPERS (2 LB 12 OZ A.P.), 6 OZ (3/4 CUP) SHORTEN- ING OR SALAD OIL, 9 LB (1 3/4 GAL) POTATOES (11 LB 1 OZ A.P.), 1 1/3 TBSP SALT, 1 1/2 TSP PEPPER AND 3/4 QT RESERVED STOCK. EACH PORTION: 1/2 CUP (4 OZ) OR ONE-NO. 8 SCOOP. Recipe Number: L11000 SERVING SIZE: 2/3 CUP From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (215g) | ||
Recipe Makes: 100 Servings | ||
|
||
Calories: 129 | ||
Calories from Fat: 39 (30%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.4g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 215.5mg | 7 % | |
Potassium 363.4mg | 10 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 18.4g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.