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Catholic Recipe: Corned Beef Hash Sandwiches


  • 2 Tablespoons minced onion
  • 1 Tablespoon butter or margarine
  • 1-1/4 cups canned corned beef hash
  • 2 Tablespoons tomato ketchup
  • 6 slices white bread
  • 3/4 cup shredded sharp Cheddar cheese


Yield: 6 sandwiches

Prep Time: 25 minutes

Difficulty: N/A

Cost: n/a

For Ages:n/a



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In Wisconsin, heart of the dairy land, is a monastery where Salvatorian Fathers pack the finest of cheese in great variety — longhorn, Port du Salut, blue, smoky, Cheddar, brick, Swiss, Gouda, Cloister, and many appetizer spreads and rolls — all made with milk from the seminary farm. From among the kitchen-tested recipes in the "Monastery Cheese" booklet, we chose several we are sure you will enjoy.


Sauté onion in skillet in melted butter or margarine until lightly browned. Add corned beef hash and ketchup. Cook 5 minutes. Toast bread lightly. Spread with hash mixture. Top with shredded cheese, and broil until cheese melts. Makes 6 open-face sandwiches.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965