Frank's Recipes! Corned Beef Hash for 100

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Corned Beef Hash for 100

Servings: 100 Portions (2 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degree F. Oven

24 lb Simmered Corned Beef recipe, cooked, finely chopped
4 1/2 quart (6 lb) onions, dry, chopped
4 1/2 quart (6 lb) peppers, sweet, fresh, chopped
1 quart (2 lb) shortening, melted
4 1/2 gallon (24 lb) potatoes, white, fresh, cooked, diced
4 teaspoon pepper, black
4 1/2 tablespoon (3 oz) salt
1/2 gallon stock, corned beef

Saute onions and peppers in shortening until light yellow. Stir frequently. Drain or
skim off excess fat. Add corned beef to onions and peppers. Mix well. Add potatoes,
pepper, and salt to corned beef mixture; blend thoroughly. Put 3 1/2 gallon of corned beef
mixture into each pan. Remove fat from stock and pour 1 quart over meat mixture in each
pan. Blend. Bake 45 minutes or until lightly browned.

NOTE:
40 lb corned beef A.P. will yield 24 lb cooked corned beef. Cook according to instructions on "Simmered Corned Beef" recipe.

24 lb (4-6 lb can) canned corned beef may be substituted for fresh corned beef

29 lb 8 oz fresh white potatoes A.P. will yield 24 lb peeled, cooked potatoes.