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Corned Beef Hash Patties

Enjoy our hearty "Galloping Gourmets" collection of brunch and breakfast recipes in the July 2006 issue of Canadian Living magazine.


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Prep Time: 10 | Cook Time: 20 | Ready In: 30
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US Metric
  • 2 baking potatoes, peeled
  • 12 oz (340 g) corned beef
  • 3 tbsp (45 mL) butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) dried oregano
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (30 mL) minced fresh parsley
  • 1 tbsp (15 mL) Dijon mustard

Cooking Process:

Meanwhile, in large nonstick skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, garlic, oregano, salt and pepper until softened, about 5 minutes. Add potatoes and corned beef; heat, stirring, until combined, about 3 minutes. Remove from heat; mix in parsley and mustard. Let cool slightly, about 10 minutes.

Nutritional Information:

cal 159
pro 9 g
total fat 9 g
sat. fat 4 g
carb 10 g
fibre 1 g
chol 55 mg
sodium 736 mg
% RDI: -
calcium 2
iron 8
vit A 5
vit C 8
folate 5
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