Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
864
Calories
41g
Protein
49g
Fat
67g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 lb. Yukon Gold or other waxy yellow
- potatoes, unpeeled, cut into 1/2-inch
- dice
- 2 Tbs. unsalted butter
- 1 large mild yellow onion, cut into 1/2-inch dice
- 1 green or red bell pepper, seeded, deribbed
- and cut into 1/2-inch squares
- 1 1/2 lb. unsliced cooked lean corned beef, cut
- into 1/2-inch dice
- 1/3 cup milk
- 1/2 cup finely chopped fresh flat-leaf parsley,
- plus parsley sprigs for garnish
- 2 Tbs. finely chopped fresh chives
- Salt and freshly ground pepper, to taste
- 4 Tbs. vegetable oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes