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.
Serving size: Complete recipe
Calories 1883 Calories from Fat 1099
% Daily Value*
Total Fat 124 g190.8%
Saturated Fat 42.9 g214.4%
Trans Fat 0 g
Cholesterol 311.4 mg103.8%
Sodium 3154 mg131.4%
Total Carbohydrates 127 g42.5%
Dietary Fiber 21.2 g84.9%
Sugars 33.9 g
Protein 79 g157.5%
Vitamin A 37% Vitamin C 331.6%
Calcium 25.5% Iron 57.4%
*Based on a 2000 Calorie diet