Canned Corned Beef Hash Recipes Easy Food

CANNED CORNED BEEF HASH RECIPE

Steps:

• The oil is heated in a large skillet over medium-high heat for the first step.
• Next, sauté the onions and potatoes until they are slightly browned, then add the corned beef.
• Then season with pepper and add 1 tablespoon of vinegar at a time, cooking for 3 to 5 minutes between additions.
• Finally, partially cover the skillet and reduce the heat to medium-low. Cook, stirring occasionally, for 20 minutes, or until the potatoes are tender.

CORNED BEEF HASH

Steps:

• Preheat the oven to 425 degrees F.
• Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes.
• Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir.
• Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve.

EASY SKILLET CORNED BEEF HASH

Steps:

• 1.Melt butter in a large deep skillet over medium heat.
• 2.Add potatoes; cook 10 minutes or until lightly browned, stirring occasionally. Meanwhile, finely chop corned beef. Combine half and half and mustard; mix well. Stir corned beef and mustard mixture into potatoes; cook 2 minutes. With the back of a large spoon, make four indentations in potato mixture. Drop eggs into indentations; sprinkle with salt and freshly ground black pepper, if desired. Cover skillet; cook about 4 minutes or until eggs are cooked to desired doneness. Serve with ketchup or chili sauce, if desired.

CORNED BEEF HASH RECIPE BY TASTY

Steps:

• In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
• Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
• Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
• Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
• Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
• Melt the butter in a large cast-iron skillet over medium heat. Add the potatoes and onion and season with salt and pepper. Cook for about 5 minutes, until lightly browned.
• Add the corned beef, garlic, paprika, and Worcestershire sauce. Cook for another 1-2 minutes, until the beef is warmed through and slightly crisped. Remove the pan from the heat.
• Serve the hash with the eggs and garnish with chives.
• Enjoy!

EASY SKILLET CORNED BEEF HASH RECIPE

Steps:

• Melt butter in large deep skillet on medium heat. Add potatoes; cook 10 min. or until lightly browned, stirring occasionally. Meanwhile, mix milk and mustard until blended.
• Add milk mixture to potatoes along with the corned beef; cook 2 min., stirring occasionally. Use back of large spoon to make 4 indentations in potato mixture. Slip cracked egg into each indentation; cover skillet. Cook 4 min. or until egg whites are firm and yolks are cooked to desired doneness.

SHORTCUT CORNED BEEF HASH

Steps:

• Combine potatoes, corned beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well. Heat oil in heavy medium skillet over medium heat. Add potato mixture; press to flatten with spatula. Cover and cook until bottom begins to crisp, about 5 minutes. Using metal spatula, turn over browned bottom in sections. Cook uncovered until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections 2 more times, about 10 minutes longer. Divide between plates and serve.

CORNED BEEF HASH (CHEAP MEAL)

Steps:

• Cook your potatoes with a pinch of salt and once cooked mash well. If for children remember no lumps!!! I leave the skins on, not in laziness (Honest). Don't underestimate the skins. When mashed mix in some butter, seasoning and a splash of milk.
• Fry the finely chopped onion on a medium heat with the butter, fry for about 5 minutes or when they are turning a golden colour and softening. Meanwhile, open the corned beef tin. I don't get on well with corned beef tins, my key always snaps off!! Chop the corned beef roughly and crumble into the dish. When the onion is ready pour over the top of the corned beef.
• Then pour the tin of baked beans over the top, a squirt of marmite or ketchup or even both and mix thoroughly. Once evenly mixed give a quick flatten with the back of your spoon and dollop the mash potato on top! with a fork spread the potato and add texture, presentation is not important! The grate a generous portion of cheese on top, we are a marmite mad family (well I am) so we tend to streak a small amount on top of the cheese at this point!
• Bake on the middle shelf for roughly half an hour until the top has started to crisp. Serve with more baked beans, or some beetroot or a salad. Or wait until it is cold and just take it as a packed lunch! It is so easy that you can make it with the kids!

CORNED BEEF HASH

Steps:

• Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
• Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.
• If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.

SIMPLE CORNED BEEF HASH

Steps:

• You'll also want to have some eggs on hand to fry and put ontop of the hash, its tradition in our home. Also, rye bread goes so good with this hash, be sure to use real butter, it adds a rich touch to the rye toast.
• My kids eat this with ketchup -- I think it ruins it, but oh well!
• You can also make this simple hash with left over beef roast. But I would try a diffrent kind of bread for the toast.
• In a good sized frying pan, add the 2 tablespoons butter, then add the onions, saute until they are soft, but not colored (sweat them), then add in the potatoes, and cook them on low heat, and when they are tender, but not soft, approximately 20 mins, add in the meat, the salt, and garlic, cover and don't peak for about 10 mins more, you're just heating the meat up, but it will soften up too.
• While the meat is heating you should be frying your eggs -- to fry an egg, use a straight sided frying pan, fill it 1/4 of the way up with your choice of oil ( I prefer veg. oil).
• Let the oil come to 350 (when you put a drop of water in the oil, it will dance) then crack your egg into a bowl (serves 2 purposes, one you can see if the egg is fresh, secondly - you will be less likey to break the egg then if you break it on the side of the pan), then slide the egg carefully ino the hot oil, it will splatter, so be very careful. Now gently spoon the hot oil over the op of he egg until it is cooked to your tastes -- then scoop out with a metal slotted spoon, and let drain for a few seconds on a piece of paper, then place directly on the hash, repeat until you have enough eggs.
• Put the toaster on the table and let your family and guests make their toast themselves or you will never get to eat, lol.

EASY CORNBEEF HASH

Steps:

• Depending on the size of your food processor, layer the cornbeef, potatoes and onions and PULSE the mixture until it is finely diced, about double the size of cooked rice. Be sure not to over process. Heat your saute pan to medium high and fry until potatoes are done and it is lightly browned. Serve with fried eggs on top, if desired.