Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
4 tbsp butter or bacon fat
2 cps coarsely ground or finely chopped corned beef
3 cps finely chopped boiled potatoes
1 onion, peeled and diced
1/2 cp milk
quick grind black pepper
1 - Melt butter or fat in frying pan.
2 - Combine beef and potatoes in mixing bowl.
3 - Add onion and milk.
4 - Mix lightly and evenly with fork.
5 - Add pepper.
6 - Spread mixture evenly in hot fat in frying pan and cook over low heat.
7 - Shake pan occasionally or lift meat at one side with greased pancake turner.
8 - When hash is well browned on the bottom, fold like omelet and lift onto warmed platter.
9 - Serve at once, garnished with scrambled or poached eggs.
Makes 6 servings.
For delicious variations, follow label suggestions of packers on best-
quality canned corned beef hash.
Red Flannel Hash: One cup finely diced cooked and drained beets
is substituted for 1 cup potatoes in above recipe.
Roast-Beef Hash and other meat hashes are cooked like Corned-Beef
Baked Corned-Beef Hash: Chill can of hash. Open, Slice. Sur-
round each slice with strip of bacon. Fasten strips with wooden picks.
Bake in moderate (350 degrees F.) oven until bacon is crisp. Serve surrounded
with poached eggs or, as a supper dish, surround with stuffed
green peppers. Makes 4 servings
Baked Corned-Beef Hash with Cheese: Heat contents of 1 can corned-
beef hash in heavy skillet, Stir, and when thoroughly hot, heap onto
4 pieces toast in shallow baking pan. Top each with a spoonful tomato
sauce. Cover with very thin slice Mozzarella cheese. Bake 25 minutes
in moderate (350 degrees F.) oven. Makes 4 servings.