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Corned Beef Hash
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 110 00
CORNED BEEF HASH
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
208 cal
11 g
12 g
13 g
58 mg
730 mg
13 mg
Ingredient
Weight
Measure
Issue
BEEF,CORNED,RAW
15 lbs
ONIONS,FRESH,CHOPPED
2-1/2 lbs
1 qts 3-1/8 cup
2-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
1-1/2 lbs
1 qts 1/2 cup
1-7/8 lbs
1/2 cup
SHORTENING
POTATOES,WHITE,FRESH
10 lbs
1 gal 3-1/4 qts
WATER,BOILING
14-5/8 lbs
1 gal 3 qts
SALT
1/2 oz
3/8 tsp
RESERVED STOCK
1-5/8 lbs
3 cup
1/8 oz
1/4 tsp
PEPPER,BLACK,GROUND
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Place whole pieces of corned beef in steam-jacketed kettle or stock pot; cover with water. Bring to a boil. Cover; reduce heat;
simmer 2-1/2 hours. Remove scum as it rises to surface. Remove; reserve stock for use in Step 5. CCP: Hold stock at 140 F. or
higher.
2 Let corned beef stand 12 to 20 minutes; chop finely.
3 Saute onions and peppers in shortening or salad oil about 10 minutes or until tender. Stir frequently.
4 Place potatoes in boiling salted water. Return to a boil. Reduce heat; cook 10 minutes or until tender, drain.
5 Combine beef, vegetables, potatoes, stock and pepper; mix thoroughly.
6 Lightly spray each pan with non-stick cooking spray. Place about 1-1/2 gallons corned beef mixture into each lightly sprayed steam
table pan.
7 Using a convection oven, bake 25 minutes in 325 F. oven or until lightly browned high fan, open vent. CCP: Internal temperature
must reach 145 F. or higher for 15 minutes.
Notes
1 In Steps 1 and 2, 9 pounds 15 ounces precooked corned beef, may be used per 100 portions. Follow Steps 3 and 4. In Step 5, use 3 cups
water for reserved stock. Follow Steps 6 and 7.



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Corned Beef Hash

Yield: 100 Portion: 3-1/2 Ounces
Calories: 208 cal
Carbohydrates: 11 g
Protein: 12 g
Fat: 13 g
Cholesterol: 58 mg
Sodium: 730 mg
Calcium: 13 mg

Ingredient Weight Measure Issue
BEEF,CORNED,RAW 15 lbs
ONIONS,FRESH,CHOPPED 2-1/2 lbs 1 qts 3-1/8 cup 2-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-7/8 lbs
SHORTENING 1/2 cup
POTATOES,WHITE,FRESH 10 lbs 1 gal 3-1/4 qts
WATER,BOILING 14-5/8 lbs 1 gal 3 qts
SALT 1/2 oz 3/8 tsp
RESERVED STOCK 1-5/8 lbs 3 cup
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Place whole pieces of corned beef in steam-jacketed kettle or stock pot; cover with water. Bring to a boil. Cover; reduce heat;
simmer 2-1/2 hours. Remove scum as it rises to surface. Remove; reserve stock for use in Step 5. CCP: Hold stock at 140 F. or
higher.
2 Let corned beef stand 12 to 20 minutes; chop finely.
3 Saute onions and peppers in shortening or salad oil about 10 minutes or until tender. Stir frequently.
4 Place potatoes in boiling salted water. Return to a boil. Reduce heat; cook 10 minutes or until tender, drain.
5 Combine beef, vegetables, potatoes, stock and pepper; mix thoroughly.
6 Lightly spray each pan with non-stick cooking spray. Place about 1-1/2 gallons corned beef mixture into each lightly sprayed steam
table pan.
7 Using a convection oven, bake 25 minutes in 325 F. oven or until lightly browned high fan, open vent. CCP: Internal temperature
must reach 145 F. or higher for 15 minutes.
Notes
1 In Steps 1 and 2, 9 pounds 15 ounces precooked corned beef, may be used per 100 portions. Follow Steps 3 and 4. In Step 5, use 3 cups
water for reserved stock. Follow Steps 6 and 7.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/corned_beef_hash.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence