Parsnips replace potatoes in corned beef hash for a delicious twist on an old family favorite.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 5 cups finely diced or shredded cooked corned beef
- 6 to 7 cups diced or grated parsnips
- 2 cups diced onions
- 1/2 cup cream or milk
- Salt and freshly ground pepper
- 1 to 2 Tablespoons vegetable oil
Preparation:
Combine the corned beef, parsnips, onions, and cream. Season to taste with salt and pepper.
Cover the bottom of a large frying pan with oil and fry the hash until it is browned on one side. Turn the hash over and fry on the other side. Serve hot.
Yield: 8 servings
Recipe Source: 500 Treasured Country Recipes by Martha Storey & Friends (Storey Books)
Reprinted with permission.
Cover the bottom of a large frying pan with oil and fry the hash until it is browned on one side. Turn the hash over and fry on the other side. Serve hot.
Yield: 8 servings
Recipe Source: 500 Treasured Country Recipes by Martha Storey & Friends (Storey Books)
Reprinted with permission.
