Corned Beef Hash
Spicy corned beef baked with golden hashbrown potatoes and topped with an egg sunnyside up.
Serving size: 1 cup
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 425° F (350° F convection). |
| Redi-Shred® Hashbrown Potatoes |
1 1/2 carton
|
Cover hashbrowns with hot tap water (140° to 150° F). Let stand 20 minutes; drain. |
| Corned beef, cooked, diced |
8 lb.
|
Combine next 4 ingredients with hashbrowns; mix well. |
| Worcestershire sauce |
1 cup
|
|
| Tabasco Sauce |
1 tbsp.
|
|
| Nutmeg |
2 tsp.
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|
| Butter, melted |
1/2 cup
|
Brush two 20" x 12" x 2" steamtable pans with half of butter. Spread hash in pans; drizzle with additional butter. Bake for 35 to 45 minutes, stirring every 15 minutes (convection oven, covered, for 20 to 30 minutes). |
| Eggs (optional) |
50 cup
|
If desired, top each serving with one poached or fried egg. |
|
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Note: Corned Beef Hash may be cooked to order. To serve, brush griddle with half oil and half butter. Cook 1 cup hash mixture until browned on bottom; turn and brown on second side. Cover and continue cooking 3 minutes. If desired, top with poached or fried egg. |
|
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Note: If desired, top with poached or fried egg. |
Nutritional Information Per Serving
| Calories — 375 |
Protein — 27.7 g |
Fat — 16.1 g |
| Carbs — 27.7 g |
Iron — 4.9 mg |
Sodium — 1106 mg |
| Potassium — 547 mg |
Zinc — 0.72 mg |
Vitamin A — 346 IU |
| Riboflavin — 0.39 mg |
Niacin — 4.3 mg |
Calcium — 60.6 mg |
| Cholesterol — 329 mg |
Vitamin B6 — 0.47 mg |
Vitamin B12 — 1.9 ug |
| Thiamine — 0.05 mg |
Phosphorus — 235 mg |
Folic Acid — 27 ug |
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