Nutritional Info

Nutrition Facts

Serving Size 1 (488g)

Calories 1099
Calories from Fat 734 (67%)
Amount Per Serving %DIV
Total Fat 81.5g 125%
Saturated Fat 22.8g 114%
Monounsaturated Fat 21.7g
Polyunsaturated Fat 37g
Trans Fat 0.0g
Cholesterol 273.8mg 91%
Sodium 3476.5mg 151%
Potassium 682.6mg 15%
Total Carbohydrate 64.5g 21%
Dietary Fiber 2.9g 12%
Sugars 26g
Protein 21.4g 43%

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Recipe Description
You don't need to add salt to this recipe, there's enough in the corned beef. For a moister, creamier hash, add the optional cream. If you have leftover roast beef or chicken, it can be used in place of the corned beef.
Prep time
10 min
Cook time
40 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1/3 Cup(c)  vegetable oil
1   large yellow onion, coarsely chopped
1 Pound(lb)  frozen hash brown potatoes
20 Ounce(oz)  frozen broccoli, chopped and unthawed
8 Ounce(oz)  corned beef, coarsely chopped
1 Tablespoon(T)  worcestershire sauce
1/4 Teaspoon(t)  black pepper
1/2 Cup(c)  heavy cream (optional)


Heat the oil in a deep 12 inch skillet over moderate heat for 1 minute, Add the onion and saute, stirring frequently, until tender, about 5 minutes. Add the potatoes and saute, stirring frequently, until they begin to brown, about 10 minutes. Meanwhile, cook the broccoli according to package directions. Drain but do not season. Stir the corned beef, broccoli, Worcestershire sauce and pepper into the skillet. Cover and cook for 10 minutes, stirring occasionally. Using a spatula, flatten the hash, then top with the cream, if desired. Cook, uncovered, for 5 minutes, or until the bottom is browned and crusty.

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