| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
March 1995 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Frozen cubed hash brown potatoes; thawed |
| 6 |
oz |
Diced cooked corned beef; (about 1 1/2 cups) |
| 1/2 |
md |
Onion; chopped |
| 1/2 |
md |
Green bell pepper; chopped |
| 1 |
ts |
Dried thyme |
| 1/4 |
ts |
Ground pepper |
| 1 1/2 |
tb |
Olive oil |
INSTRUCTIONS
Combine potatoes, corned beef, onion, bell pepper, thyme and ground pepper
in bowl; toss to blend well. Heat oil in heavy medium skillet over medium
heat. Add potato mixture; press to flatten with spatula. Cover and cook
until bottom begins to crisp, about 5 minutes. Using metal spatula, turn
over browned bottom in sections. Cook uncovered until hash is thoroughly
flecked with brown bits and onion and bell pepper are tender, turning over
browned bottom in sections 2 more times, about 10 minutes longer. Divide
between plates and serve.
2 Servings; can be doubled.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 221 Calories (kcal); 21g Total Fat; (80% calories from fat);
1g Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”