Directions:
- In a large bowl, combine potatoes, parsnips, corned beef, cream, parsley, Worcestershire sauce, cayenne pepper, mix well, season to taste with salt and pepper.
- In a large nonstick frying pan over medium heat, heat vegetable oil.
- Sauté onion until translucent, 4-5 minutes.
- Add the potato mixture and mix well to distribute the onions evenly.
- Spread hash evenly in the pan.
- Cook, flattening the hash with a spatula occasionally, until a slight crust forms on the bottom, about 10 minutes.
- Run the spatula around the pan edge as necessary to prevent sticking.
- Turn the mixture over and continue cooking, stirring frequently to break up the hash, until crusty and browned, 12-14 minutes longer.
- Remove from the heat, cover and keep warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.1 Kcal (846 kJ) | ||
| Calories from fat | 57.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 10% | |
|---|---|---|---|
| Cholesterol | 9.07mg | 3% | |
| Sodium | 75.12mg | 3% | |
| Potassium | 574.54mg | 12% | |
| Total Carbs | 32.58g | 11% | |
| Sugars | 11.69g | 47% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 3.93g | 8% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.6mg | 9% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 117.16 Kcal (491 kJ) | ||
| Calories from fat | 33.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 10% | |
|---|---|---|---|
| Cholesterol | 5.26mg | 3% | |
| Sodium | 43.55mg | 3% | |
| Potassium | 333.09mg | 12% | |
| Total Carbs | 18.89g | 11% | |
| Sugars | 6.78g | 47% | |
| Dietary Fiber | 2.17g | 15% | |
| Protein | 2.28g | 8% | |
| Vitamin C | 8.8mg | 25% | |
| Vitamin A | 0.7mg | 38% | |
| Iron | 0.9mg | 9% | |
| Calcium | 34.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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