Stone-Broke Hash
Source of Recipe
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12-oz. can corned beef
1 large onion, chopped
2 tb. margarine
1 tb. flour
1 cup milk
6 med. potatoes
salt
pepper
parsley
Preheat oven to 400. Peel the potatoes, dice them, and put on to
boil in salted water. They should be done in about 10 mins. Don't
overcook. Chop the onion and saute in margarine until soft but
not browned. Add the flour and cook over low heat, stirring,
about 1 minute. Pour in the milk, turn up the heat to medium, and
stir rapidly with a wooden spoon to prevent lumps forming. When
the sauce starts to boil, reduce the heat to a very low simmer.
Drain the potatoes well and shake them over low heat to dry. Dump
the can of corned beef into the cream sauce and break it up
thoroughly. Gently fold in the potatoes, mashing them as little
as possible. Taste and add as much salt, pepper, and parsley as
you like. Pour into a Pyrex dish and bake on middle rack for 10
minutes, or until the top browns nicely.
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