Penny Ashton - 1990 |
| |||
| CORNED BEEF HASH & POTATOES | ||||
| This is not the kind of hash that stays together as a large pancake, so turn it in large chunks with a pancake turner. If you want the pancake type add ½ cup white Sauce or Cream of Celery Soup to bind it. | ||||
| 2 | C | Potatoes (dice ¼ in.) | > | Dice potatoes, boil for 10 minutes, then drain. Put in large bowl. |
| 4 | T | Butter (½ cube) | > | Use frying pan that will hold everything. Melt butter, sauté veggies about 5 minutes. |
| ½ | C | Onion (chopped) | ||
| 1 | clv | Garlic (minced) | ||
| Optional: | ||||
| ½ | C | Cream Sauce or Cream of Celery Soup | > | If you use cream sauce, add to pan & heat through. Scrape everything into bowl with potatoes. |
| 1 | lbs | Corned Beef (cooked or canned, chopped) | > | Add remaining ingredients to bowl and fold together. |
| 1 | T | Worcestershire Sauce | ||
| 3 | T | Minced Parsley | ||
| 1 | t | Pepper | ||
| 2 | T | Butter | > | Melt in frying pan, add mixture. Press down with pancake turner. |
| Cook over medium low heat until browned on bottom (10 min.), turn over and sauté other side 5 minutes. | ||||
| Good with Catsup or Chili Sauce - warm please. Nuke it. | ||||
| Option: Serve topped with Poached Eggs (4). | ||||