(a) “Corned Beef Hash” is the semisolid food product in the form of a compact mass which is prepared with beef, potatoes, curing agents, seasonings, and any of the optional ingredients listed in subdivision (b) of this section, in accordance with the provisions of paragraphs (1), (2), (3) and (4) of this subdivision and the provisions of subdivision (c) of this section.

1. (1) Either fresh beef, cured beef, or canned corned beef or a mixture of two or more of these ingredients, may be used, and the finished product shall contain not less than 35 percent of beef computed on the weight of the cooked and trimmed beef. The weight of the cooked meat used in this calculation shall not exceed 70 percent of the weight of the uncooked fresh meat.
2. (2) “Potatoes” refers to fresh potatoes, dehydrated potatoes, cooked dehydrated potatoes, or a mixture of two or more of these ingredients.
3. (3) The curing agents that may be used are salt, sodium nitrate, sodium nitrite, potassium nitrate, or potassium nitrite, or a combination of two or more of these ingredients. When sodium nitrate, sodium nitrite, potassium nitrate, or potassium nitrite is used it shall be used in amounts not exceeding those specified in paragraph 318.7(c)(4) of this Article.
4. (4) The seasonings that may be used, singly or in combination, are salt, sugar (sucrose or dextrose), spice, and flavoring, including essential oils, oleoresins, and other spice extractives.

(b) Corned beef hash may contain one or more of the following optional ingredients:

1. (1) Beef cheek meat and beef head meat from which the overlying glandual connective tissue has been removed, and beef heart meat, exclusive of the heart cap, may be used individually or collectively to the extent of five percent of the meat ingredients;
2. (2) Onions, including fresh onions, dehydrated onions, or onion powder;
3. (3) Garlic, including fresh garlic, dehydrated garlic, or garlic powder;
4. (4) Water;
5. (5) Beef broth or beef stock;
6. (6) Monsodium glutamate;
7. (7) Hydrolyzed plant protein;
8. (8) Beef fat.

(c) The finished product shall not contain more than 15 percent fat nor more than 72 percent moisture.

1. (1) When any ingredient specified in paragraph (b)(1) of this section is used, the label shall bear the following applicable statement: “Beef cheek meat constitutes 5 percent of the meat ingredient” or “Beef head meat constitutes 5 percent of the meat ingredient” or “Beef heart meat constitutes 5 percent of the meat ingredient”. When two or more of the ingredients are used, the words “Constitutes 5 percent of meat ingredient” need only appear once.
2. (2) Whenever the words “corned beef hash” are featured on the label so conspicuously as to identify the contents, the statements prescribed in paragraph (1) of this subdivision shall immediately and conspicuously precede or follow such name without intervening written, printed, or other graphic matter.

(d)