Corned beef hash and potatoes from Joy of Cooking (Sixth edition 1975) (page 261) by Irma S. Rombauer and Marion Rombauer Becker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on October 08, 2022

    There are all kinds of corned beef hash from chunky potato to almost mashed versions. Some very simple and dry. The version I still like the best is from 1971 edition that included stock,creamed gravy (or mixture) garlic, any mushrooms and my addition horseradish. This is the first recipe I made when this book was purchased. I now add bay leaves and nutmeg as well. I cook vegetables using only olive oil until they start to stick with Worcestershire sauce from Paul Prudhomme’s meat loaf idea. Today made with this year’s frozen corned beef from St Pat’s. Very nostalgic and divine with fried eggs or poached eggs right in the pan and glass of chilled Vinho verde. Photo added.

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