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Corned Beef And Egg Hash Recipe
|Canned corned beef||12 Ounce, flaked (1 Can, 350 Gram)|
|Potatoes||8 Ounce, cooked and mashed (225 Gram)|
|Milk||1 Teaspoon (Leveled)|
|Butter||2 Ounce (50 Gram)|
|Tomatoes||2 , sliced|
Serving size: Complete recipe
Calories 1642 Calories from Fat 954
% Daily Value*
Total Fat 109 g168%
Saturated Fat 53.7 g268.7%
Trans Fat 0 g
Cholesterol 1271.9 mg424%
Sodium 3290.1 mg137.1%
Total Carbohydrates 59 g19.7%
Dietary Fiber 7.9 g31.8%
Sugars 16 g
Protein 124 g247.2%
Vitamin A 89% Vitamin C 126.5%
Calcium 17.5% Iron 67.7%
*Based on a 2000 Calorie diet
Form the mixture into four rounds and hollow out the centres.
Melt the butter in a frying-pan.
Add the beef and potato rounds and fry for 5 minutes or until the rounds are evenly browned.
Spoon a little of the hot fat into the centres and break an egg into each hollow.
Continue cooking for a few minutes or until the egg whites have set.
Lift out carefully and garnish with the tomato slices.