Corned Beef Hash Browns

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 234, total fat 17 G., saturated fats 7 G., proteins 6 G., carbohydrates 16 G., fiber 2 G., cholesterol 40 mg, sodium 657 mg, sugar 5 G.

If you made delicious homemade corned beef and vegetable side dishes for last night's holiday dinner and have leftovers, use them to make a quick breakfast this morning! Diced roasted vegetables, including potatoes, carrots, and leeks, are pan-fried with corned beef chunks until golden brown. Your breakfast will be just as delicious as last night's dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2-4 tablespoons unsalted butter
1 tbsp. vegetable oil
1 small onion, chopped
2 cups leftover chopped rutabaga, carrots, potatoes, and leeks
2 cups leftover homemade corned beef, chopped
2 tbsp. l. chopped parsley
1-1.5 cups of leftover liquid from corned beef

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large cast-iron skillet, heat 2 tablespoons of butter with the vegetable oil over medium-high heat until smoking. Add the onion, season with salt and pepper, and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden brown, about 5 minutes. Add the corned beef and cook until lightly browned, about 2 minutes.
Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup of the corned beef liquid. Add to the skillet and toss to form a large pancake, adding up to 1/2 cup more liquid if needed. Cook until the hash browns are golden brown on the bottom, about 2 minutes.

Flip and continue cooking, turning occasionally and adding more oil if needed, until the hash browns are crispy on the outside but still moist in the center, 5 to 7 minutes. Add 1/4 cup of the corned beef liquid 1 minute before serving.

Categories:

recipe / Winter dishes / Breakfast / Calorie content of prepared meals / Main courses / Meat / Vegetables and mushrooms / / Food Network - recipes

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