Corned Beef Hash ~1895

The Day After St. Patrick’s.

Nothing like a dinner of heavy food and Guinness to make you fully appreciate fresh salads and fruit smoothies with chia seeds. But those delicious leftovers are beckoning from the fridge! Corned beef hash embraces all of the necessary stick-to-your-ribs kind of meal qualities. High carb. High protein. Savory. Salty. Greasy. Another great feature? The dish is naturally gluten free. Big plus in my family’s book. Healthy? Meh, not so much. But after yesterday,  that battle’s long over…

Yes, you can go the canned route and take the easy way out, but today, of all days, is the one day you’re likely to have leftover corned beef and potatoes – at the same time – on hand. So let’s do this!

Corned-Beef-Hash-Recipe-1895

Source: The Thorough Good Cook, 1895.
Image: Elsie Hui

More Fun Discoveries from Antique Cookbooks

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