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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet. | 2. Saute the onions, stirring frequently for about 6 minutes, or until tender. | 3. Raise heat to medium high, and brown the onions for a few minutes. | 4. Lower heat, and blend in the flour to make a paste. | 5. (Might have to add a little more butter if it's too dry). | 6. Stir and cook for 2 minutes. | 7. Blend in the beef liquid (broth or gravy), and bring to a boil. | 8. Mix in the potatoes, beef, herbs, salt and pepper, and parsley. | 9. Blend in the cream. | 10. Press the hash down firmly with the flat of a spatula. | 11. Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil). | 12. Cook slowly for 15 minutes, or until it has crusted on the bottom. | 13. Stir it to mix some of the crust into the hash. | 14. If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time. | 15. Be careful not too cook with too high heat, or overcook, or it will dry out, or burn. | 16. The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust. | 17. Do not stir this last crust into the hash. | 18. Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up. | 19. Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2 1/2	cups	chopped	160.0	37.36	4.4	0.4
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
beef bouillon gravy	3/4	cup		-	-	-	-
potato	4	cups	boiled diced	462.0	104.94	12.3	0.54
beef	4	cups	cooked chopped	-	-	-	-
thyme	1	tablespoon	minced	2.424	0.5868	0.1334	0.0403
parsley	6	tablespoons	minced	8.208	1.4432	0.6772	0.1801
salt pepper				-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
egg	6		poached	429.0	2.16	37.68	28.53
ketchup	1/2	cup		-	-	-	-

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