Diner Corned Beef Hash Recipe
I created my hash to taste like a dish from a Northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. —Denise Chelpka, Phoenix, Arizona
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 4 green onions chopped
- 2 tablespoons minced fresh cilantro
- dash ground cloves
- 3/4 cup finely chopped celery
- 1-1/4 pounds potatoes (about 3 medium) cut into 1/2-inch cubes
- 3/4 pound cooked corned beef cut into 1/2-inch cubes (about 2-1/2 cups)
- Carbohydrate 1.9929224405827 g
- Cholesterol 106.224941747311 mg
- Fat 24.8288529610599 g
- Fiber 0.64640608419234 g
- Protein 15.9285437949407 g
- Saturated Fat 10.8696656540702 g
- Serving Size 1 1 serving (126g)
- Sodium 1040.15275816777 mg
- Sugar 1.34651635639036 g
- Trans Fat 2.95419533303151 g
- Calories 297 calories
Directions Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 6-8 minutes or just until tender. Drain. In a large nonstick skillet, heat butter over medium-high heat. Add celery; cook and stir 4-6 minutes or until crisp-tender. Add potatoes; cook 6-8 minutes or until lightly browned, turning occasionally. Stir in corned beef; cook 1-2 minutes or until heated through. Sprinkle with green onions, pepper and cloves; cook 1-2 minutes longer. Stir in cilantro. Yield: 4 servings. Originally published as Diner Corned Beef Hash in Taste of Home June/July 2015
