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Corned Beef Hash
Creamy Hellmann's® or Best Foods® Real Mayonnaise mixed with ketchup, Worcestershire sauce and mustard, gives this Irish classic the perfect touch. Makes for a quick and easy lunch.
NUTRITIONAL FACTS
Servings4
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 800.0 |
| Total Carbohydrates (g) | 48.0 g |
| Fibre (g) | 5.0 g |
| Sodium (mg) | 1770.0 mg |
| Fat (g) | 45.0 g |
| Saturated Fat (g) | 13.0 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 155.0 mg |
| Iron (mg) | 35.0 % |
| Vitamin A | 10.0 % |
| Vitamin B12 | |
| Vitamin C | 80.0 % |
| Calcium (mg) | 8.0 % |
| Sugar (g) | 5.0 g |
| Protein (g) | 53.0 g |
-
4 People
Servings
-
10 Mins
Prep Time
-
20 Mins
Cooking Time
-
30 Mins
Ready In
Ingredients
- 6 medium all-purpose potatoes, peeled if desired, and cut into cubes
- 2 Tbsp. olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, finely chopped
- 2 cans (12 oz. ea.) corned beef
- 3/4 cup frozen green peas, thawed
- 5 tbsp. Hellmann’s® or Hellmann’s® or Best Foods® Mayonnaise Real Mayo
- 1 Tbsp. ketchup
- 1 Tbsp. Worcestershire sauce
- 1 tsp. Maille ® Old Style Mustard
Made With
Or Try It With
Directions
-
Cover potatoes with water in large saucepot; bring to a boil over high heat. Reduce heat to low and simmer until potatoes are fork-tender, about 15 minutes. Drain and set aside.
-
Heat oil in large skillet over medium heat and cook onion, stirring occasionally, until tender, about 5 minutes. Add potatoes and cook, tossing gently, until potatoes are crispy, about 8 minutes. Stir in garlic and cook 30 seconds.
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Crumble in the corned beef; stir to combine. Stir in remaining ingredients. Cook, stirring occasionally, until heated through, about 5 minutes. Serve, if desired, with fried eggs.
Chef's Tip
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