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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large saucepan of lightly salted water to a boil. Add the potatoes; boil until cooked but still slightly resistant when pierced with a fork, 7-10 minutes. Drain well. | 2. Place the potatoes, corned beef, cabbage, cream, chopped parsley, Worcestershire sauce, salt and pepper to taste in a large bowl. Mix well. | 3. Heat the vegetable oil in a large non-stick skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, 4-5 minutes. Add the potato mixture to the onions; mix well. | 4. Cook hash, flattening with a spatula as it cooks, over medium-high heat until a slight crust forms on the bottom, about 10 minutes. Occasionally run the spatula around the edges of the skillet to keep the potatoes from sticking. Turn the mixture over; cook, stirring often, until crusty and browned, about 14 minutes. Serve on a platter or in ramekins. Garnish with parsley sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	2	lb	peeled cut	635.0301	144.2425	17.1458	1.2701
beef	3	cups	cubed cooked corned	-	-	-	-
cabbage	1	cup	chopped cooked	22.25	5.162000000000001	1.1392	0.08900000000000001
half	1/2	cup		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
parsley sprig	8			-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper			ground	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		chopped	60.0	14.01	1.65	0.15

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