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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large dutch oven or deep pot, bring the root vegetables to a boil in 4 cups of water seasoned with 2 tsp salt. Reduce heat, and simmer until just tender, about 6 minutes. Drain. | 2. Combine the corned beef, root vegetables, onions, and stock. Season to taste with salt and pepper. | 3. Heat oil in a heavy large skillet over medium heat. Add the corned beef mixture, pressing to cover the bottom of the pan. Cook, without stirring, until golden brown and most of the liquid evaporates, about 15 minutes. Turn hash over. Cook until bottom is golden brown, about 10 minutes longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	5	cups	cooked corned diced shredded	-	-	-	-
root vegetable	7	cups	diced shredded	-	-	-	-
onion	2	cups	diced shredded	128.0	29.888	3.52	0.32
milk	1/2	cup		74.42	5.8316	3.843	3.9894
salt black pepper			ground	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2

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