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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.

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