CORNED BEEF HASH AND EGGS
Make and share this Corned Beef Hash and Eggs recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion and pepper in butter until tender.
- Stir in corned beef, potato, and broth.
- Cook and stir for 3 minutes.
- Sprinkle with salt and pepper.
- Using back of a spoon, make 4 indentations in hash.
- Break 1 egg into each indentation.
- Cook on low, covered, for about 4 minutes until desired doneness.
Nutrition Facts : Calories 331.6, Fat 21.4, SaturatedFat 10.6, Cholesterol 402.5, Sodium 548.4, Carbohydrate 19.3, Fiber 3, Sugar 3.5, Protein 15.9
CORNED BEEF HASH AND EGGS
Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.
Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
CORNED BEEF HASH WITH POACHED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 53m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours.
- Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.
- Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.
- To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
- While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
- Divide the hash among plates and top with the poached eggs. Serve immediately.
BAKED CORN BEEF HASH
Layered ingredients baked in the oven make for an easy, quick and tasty meal that's good for those long cold winter nights.
Provided by Wenchpie
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
- Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.
Nutrition Facts : Calories 544.4 calories, Carbohydrate 43.7 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 6.3 g, Protein 36.9 g, SaturatedFat 11.1 g, Sodium 1715.8 mg, Sugar 11.1 g
BAKED CORNED BEEF HASH AND EGGS
Make and share this Baked Corned Beef Hash and Eggs recipe from Food.com.
Provided by Fritz Willie
Categories Breakfast
Time 28m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place half the can of corned beef hash in ovenproof bowls that hold approximately 16 ounces.
- Press the hash into the bowls like you are making a crust.
- The hash will be about ½-inch thick.
- Bake in 350 degree oven for about 15 minutes or until edges start to brown.
- Crack 2-eggs in each bowl on top of the hash.
- Give each bowl a couple shakes of worcestershire.
- Place 2 ounces of the swiss cheese on top of the eggs.
- Return to oven and bake for another 8 minutes or until eggs are done to your liking.
- Serve with the horseradish, smokey or plain.
- Yield 2 servings:.
BAKED CORNED BEEF HASH AND EGGS
This is a tasty way to use your leftover corned beef. My leftover corned beef had some carrots in it so that to was included in this hash!
Provided by Rita1652
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Lightly coat a 9 inch casserole pan with butter.
- Combine leftover corned beef, potato, evaporated milk, onion, bell pepper, parsley, Worcestershire, paprika, jalapenos, and pepper.
- Pour into prepared dish.
- Place in middle of oven and bake for 15 minutes.
- Make 4 small indents in the hot hash and place one egg in each.
- Continue to bake 20 minutes.
- Top with cheese and bake 5 minutes or till melted and egg are to likings.
- Remove and let set for 5 minutes.
CORNED BEEF HASH AND POACHED EGGS WITH EASY HOLLANDAISE
Steps:
- Make the hollandaise: Put the egg yolks, mustard, cayenne, and water into a blender. Blend this together and then slowly start pouring in the warm butter with the blender running. Stop the machine when all the butter has been incorporated. Taste and adjust the seasoning with lemon juice, salt, and pepper. Thin the hollandaise with a little water if it is too thick. Keep warm while you fry the hash and poach the eggs.
- Fry the hash: Heat the oil and butter in a nonstick skillet over medium heat, add the onion, and cook until soft, about 5 minutes. Add the corned beef, vegetables,and chives; cook until the bottom is brown and crisp, about 5 to 10 minutes.
- Poach the eggs: Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.
- Serve: Place 1/4 of the hash onto a warm plate or shallow bowl. Top with a poached egg and a couple of tablespoons of hollandaise; garnish with chives.
- Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
- To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
- Yield: 6 to 8 servings
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Ease of preparation: easy
BAKED CORNED BEEF HASH AND EGGS
This is a family favorite for a weekend breakfast originally from Pillsbury. Top this dish with a little salsa for some kick or spice up the corned beef mixture before baking, if preferred.
Provided by JOYCE K.
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- Grease an 8 inch (2 quart) baking dish.
- In large skillet, melt margarine, add onion and green pepper; cook until crisp tender.
- Stir in remaining ingredients except eggs; mix well.
- Spread mixture into prepared baking dish; form four cup-shaped indentations in mixture about 3/4 inch deep.
- Bake at 375 for 20 minutes.
- Remove from oven; slip 1 uncooked egg into each indentation.
- Return to oven and bake 10 to 15 minutes longer or until eggs are set.
Nutrition Facts : Calories 337.2, Fat 19.4, SaturatedFat 6.8, Cholesterol 245.5, Sodium 564.5, Carbohydrate 25.2, Fiber 3, Sugar 3.4, Protein 17.5
CORNED BEEF HASH WITH POACHED EGGS
Steps:
- For the hash, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add corned beef, hash browns, seasoning, peppers, green onions, beef broth and Worcestershire. Cook, stirring occasionally, until potatoes are golden and crisp, about 15 minutes.
- For the eggs, fill a shallow frying pan 2/3 full with water. Add white vinegar. Over low heat, place biscuit cutters into water so they lay flat along the bottom of frying pan. Crack eggs and drop 1 into each biscuit cutter. Simmer until eggs are poached, about 4 minutes. If you like your yolks cooked through, poach an additional 1 to 2 minutes. Carefully remove with spatula. Serve eggs and corned beef hash with white toast.
CORNED BEEF HASH WITH POACHED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 53m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours.
- Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.
- Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.
- To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
- While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
- Divide the hash among 4 plates and top with the poached eggs. Serve immediately.
CORNED BEEF HASH WITH EGGS
Provided by Adam Perry Lang
Categories Beef Breakfast Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Dried chile salsa:
- Place chiles in a heatproof bowl and add boiling water to cover; let stand until soft, 15-20 minutes. Drain chiles, reserving soaking liquid.
- Blend chiles, onion, garlic, oil, vinegar, and 1/4 cup reserved soaking liquid in a blender, adding liquid by tablespoonfuls to thin until smooth.
- Hash and eggs:
- Melt butter in a large heavy skillet over medium-high heat. Add onion, garlic, and cabbage; cook, stirring occasionally, until onion and cabbage are golden brown and crisping at edges, 15-20 minutes.
- Add potatoes and Four Seasons Blend; cook until potatoes are crisp, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Make 6 divots in hash. Crack 1 egg into each divot.
- Cover skillet, reduce heat to medium-low, and cook until egg whites are just set, 7-10 minutes (eggs will continue to cook off heat). Top with parsley and serve with salsa.
CORNED BEEF JERKY
The brine is already in the beef so cure and salt are not necessary in this simple corned beef jerky jerky recipe with pastrami flavoring.
Provided by Soup Loving Nicole
Categories Jerky
Time 4h45m
Yield 20
Number Of Ingredients 7
Steps:
- Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
- Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
- Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
- Place strips on the trays of a dehydrator making sure not to overcrowd.
- Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
- Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 0.7 g, Cholesterol 30.6 mg, Fat 8.5 g, Fiber 0.2 g, Protein 8.4 g, SaturatedFat 2.7 g, Sodium 690.3 mg
EGGS BAKED IN CORNED BEEF HASH
Make and share this Eggs Baked in Corned Beef Hash recipe from Food.com.
Provided by gina2452
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- spread hash in lightly greased electric fry pan/ or oven proof pan.
- make 6 deep wells in hash.
- dot with butter.
- break an egg in each well.
- season with salt and pepper, cover each egg with 1 tablespoon of milk.
- cover and bake at 225 15-20 minute.
- or until set.
- serve from pan, keep warm.
Nutrition Facts : Calories 183.1, Fat 16.8, SaturatedFat 9.2, Cholesterol 218.7, Sodium 179.9, Carbohydrate 1.1, Sugar 0.2, Protein 6.9
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