Corned beef hash from The Breakfast Book by Marion Cunningham

  • heavy cream
  • onions
  • potatoes
  • corned beef

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

  • louie734 on March 26, 2013

    Exactly how corned beef hash should be. Once, while trying to use raw potatoes instead of pre-cooked, I used grated raw potato, which was a mistake - the texture was missing. The potatoes can be par-cooked if looking to cut down on cooking time. Cube them, lightly salt, add a splash of water and microwave them, covered with plastic wrap, for about 4-6 minutes until the edges have softened a bit. Drain and allow the steam to evaporate before sautéing them.

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