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Ingredientes
- 1/4 c. Vegetable oil
- 1 x Onion finely minced
- 3/4 c. Finely-diced red bell pepper
- 2 c. Diced peeled parboiled potatoes
- 2 x Garlic cloves chopped
- 2Â 1/2 c. Shredded cooked corned beef
- 1 c. Tomato juice or possibly beef broth
- Â Â Worcestershire sauce to taste
- Â Â Tabasco sauce to taste
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Heat oil in a large skillet. When warm add in onions and saute/fry them for about 10 min or possibly till golden brown. Stir in peppers and cook for about 5 min or possibly till tender. Stir in potatoes, garlic and corned beef. Stir well to incorporate and press the mix down in the skillet. Let this cook, over medium heat for 5 min. Season to taste with salt and pepper. Add in Worcestershire and Tabasco and stir to thoroughly incorporate. Press mix down flat in skillet and cook for another 10 min to develop a crust.
- Place a plate, upside down on top of hash. Holding the plate in place with one hand, protected by a pot holder, flip the skillet over to release the hash from the skillet onto the plate. If some of it sticks to the skillet, do not be too concerned; just scrape it free.
- Add in a bit more fat to the pan if necessary and slide the hash back into the skillet with the crust side up. Moisten with tomato juice or possibly broth and press hash down in skillet again. Cook for another 10 min to develop a crust on the other side.
- Cut into pie shaped wedges and top with chili sauce. Serve with a green salad on the side.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 441 | |
| Calories from Fat 318 | 72% |
| Total Fat 35.54g | 44% |
| Saturated Fat 7.95g | 32% |
| Trans Fat 0.35g | |
| Cholesterol 79mg | 26% |
| Sodium 1949mg | 81% |
| Potassium 629mg | 18% |
| Total Carbs 6.77g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.73g | 2% |
| Protein 22.56g | 36% |
