Corn Casserole Recipes: Corned Beef Hash 01 by Recipe Cottage

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	Corned Beef Hash 01

		Stone-Broke Hash 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.