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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using the pound for pound corned beef to potatoes wash off any seasoning on corned beef, use any juice on a none seasoned corned beef in the boiling water. with onion and garlic. | 2. Figure 20 minutes per pound for cooking. | 3. Cook at a low boil, high boil will produce a tough roast. | 4. Boil beef with salt and pepper until half way through cooking time. | 5. Remove meat. Cut off all the fat and dispose; dice meat into small tiny pieces and put back into pot. i have actually chopped it up a little more in my food processor. | 6. Wash, peel, and dice potatoes; add to the pot, continue to low boil until potatoes are done. | 7. Be careful not to over cook potatoes. | 8. Drain well over a large bowl to reserve juices (pot liquor). | 9. In another large bowl mash potatoes and beef together adding milk, butter, and salt and pepper to taste. and making sure all are blended well and you have a smooth texture. | 10. If additional liquid is needed, you can use some of the reserved "pot liquor" instead of more milk. | 11. **TIP** For breakfast; fry up some like hash and have with eggs. | 12. Its great! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	3	lbs	corned	1591.2036	0.0	313.7527	36.5841
potato	3			-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		peeled	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
butter	1/4	cup		342.0	15.714	10.686	28.8
milk	1	cup		148.84	11.6632	7.686	7.9788

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.