Ingredients
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1 ½ pounds potatoes, peeled and quartered
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1 ½ pounds cooked corned beef, finely chopped
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1 bunch green onions, chopped
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salt and ground black pepper to taste
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2 cloves garlic, crushed
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1 tablespoon butter
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¼ cup roasted tomato salsa
Directions
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Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
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Cook beef in a large cast iron or nonstick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
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Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections.
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Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.
Nutrition Facts (per serving)
609 | Calories |
36g | Fat |
36g | Carbs |
36g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 609 | |
% Daily Value * | |
Total Fat 36g | 46% |
Saturated Fat 13g | 64% |
Cholesterol 175mg | 58% |
Sodium 2068mg | 90% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 6g | 20% |
Total Sugars 3g | |
Protein 36g | 72% |
Vitamin C 45mg | 50% |
Calcium 83mg | 6% |
Iron 5mg | 30% |
Potassium 1174mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.