Corned Beef And Cabbage Hash
|Butter||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Thinly sliced onions||3 Cup (48 tbs)|
|Shredded cabbage||4 Cup (64 tbs)|
|Potatoes||2 Medium, diced|
|Chopped cooked corned beef/One 12 ounce can corned beef, flaked||1 1⁄2 Cup (24 tbs), corned|
|Tomato puree||2 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
Heat butter and oil in large frypan.
Add onions; cook until transparent.
Place cabbage in saucepan.
Add 1/2 cup water and 1/2 teaspoon salt.
Cook over low heat until crisp-tender, about 12 minutes.
Cook potatoes in small amount salted water until tender.
Drain cabbage and potatoes well.
Combine onions, cabbage, potatoes, and corned beef.
Stir in puree.
Season with salt and pepper.
Pack into loaf pan.
Bake in preheated 375 Â°F oven 30 minutes.
Invert onto serving platter.