{"id":4780,"slug":"browned-corned-beef-hash","title":"Browned corned beef hash","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["an onion","two ounces of butter","two pounds of boiled corned beef","one pound of boiled potatoes","a little pepper","salt if necessary","one-half cup of bouillon","two ounces of butter (for frying)","a little chopped parsley"],"ingredients_norm":["onion","butter","boiled corned beef","boiled potato","little pepper","salt if necessary","bouillon","little chopped parsley"],"steps":["Same as above, but use only one-half cup of bouillon.","Before serving put the hash in a frying pan with two ounces of butter, and allow it to brown.","Serve in the shape of an omelet."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w35:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"87f6e7bb8669457d290fc0421d973f1b4abb87c4e6b2996fd2a97f25e2e09bc6","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/browned-corned-beef-hash"}