4 Serves
30 Mins
Finely dice the onion using a chef's knife on a cutting board.
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HawaiianVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
20 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
106 mg / 1,250 mgPotassium
172 mg / 4,700 mgSodium
908 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
73 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium heat.
Add the diced onion to the frying pan and sauté until translucent and fragrant.
Add the canned corned beef to the pan, breaking it up with a spatula, and cook until browned and heated through.
Season the mixture with salt and pepper to taste, then serve immediately while hot.
48
g46
g31
g
Egyptian
Indian