Directions:
- In a large skillet, saute onion in butter until tender. Stir in the potatoes, broth, carrots, salt and pepper. Bring to a boil. Reduce heat to medium; cover and cook for 20-25 minutes or until vegetables are tender and most of the liquid is absorbed.
- Stir in corned beef and parsley; heat through. Sprinkle with cheese. Remove from the heat. Cover and let stand for 5 minutes or until cheese is melted. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.31 Kcal (1228 kJ) | ||
| Calories from fat | 142.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.83g | 24% | |
|---|---|---|---|
| Cholesterol | 63.44mg | 21% | |
| Sodium | 816.15mg | 34% | |
| Potassium | 553.58mg | 12% | |
| Total Carbs | 25.58g | 9% | |
| Sugars | 6.48g | 26% | |
| Dietary Fiber | 4.45g | 18% | |
| Protein | 12.36g | 25% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 1.4mg | 46% | |
| Iron | 2mg | 11% | |
| Calcium | 110mg | 11% | |
| Amount Per 100 g | |||
| Calories | 134.35 Kcal (562 kJ) | ||
| Calories from fat | 65.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 24% | |
|---|---|---|---|
| Cholesterol | 29.06mg | 21% | |
| Sodium | 373.83mg | 34% | |
| Potassium | 253.56mg | 12% | |
| Total Carbs | 11.72g | 9% | |
| Sugars | 2.97g | 26% | |
| Dietary Fiber | 2.04g | 18% | |
| Protein | 5.66g | 25% | |
| Vitamin C | 3.6mg | 13% | |
| Vitamin A | 0.6mg | 46% | |
| Iron | 0.9mg | 11% | |
| Calcium | 50.4mg | 11% | |
* 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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