Corned Beef Hash

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Category : Meat

Recipe : Corned Beef Hash

Makes 4 servings

Serve this filling classic plain, or top each portion with a poached egg. With corn
muffins and grilled plum tomatoes, it's a terrific Sunday brunch.

1 teaspoon vegetable oil
1 medium onion, minced
1 medium celery stalk, minced
1/4 medium green bell pepper, minced
1 tablespoon all-purpose flour
1/2 cup hot low-sodium chicken broth
12 ounces cooked red potatoes, peeled and finely diced
8 ounces lean cooked corned beef, minced
2 tablespoons minced fresh flat-leaf parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper, or to taste

In small nonstick skillet, heat oil; add onion, celery and bell pepper. Cook over
medium heat, stirring frequently, 3-5 minutes, until vegetables are softened.
Reduce heat to low; sprinkle vegetable mixture with flour. Cook, stirring
constantly, 2 minutes, until flour is dissolved. With wire whisk, stir in broth;
continuing to stir, cook 10 minutes, until mixture is thickened. Remove from heat.
Gently stir potatoes, beef, parsley, Worcestershire sauce and black pepper into
vegetable mixture; set aside to cool slightly.
Refrigerate beef mixture, covered, until cool enough to handle. Divide beef
mixture into 8 equal portions; form each portion into a 1/2" thick patty.
Spray large nonstick skillet with nonstick cooking spray; heat. Add patties; cook
over medium heat, turning once, 4 minutes, until patties are browned on both
sides. Place 2 patties on each of 4 plates and serve.

SERVING (2 PATTIES) PROVIDES: 1/4 Fat, 1/2 Vegetable, 2 Proteins, 3/4 Bread,
10 Optional Calories.

PER SERVING: 166 Calories, 3 g Total Fat, 1 g Saturated Fat, 25 mg Cholesterol, 716
mg Sodium, 22 g Total Carbohydrate, 2 g Dietary Fiber, 14 g Protein, 17 mg Calcium