Canned Corned Beef Hash Soup Food

FILIPINO CORNED BEEF HASH OVER RICE

Filipino Corned Beef Hash over Rice image

A dish that combines American canned corned beef and Spanish influenced "sofrito" (basic sauce) of garlic, onions, and tomatoes. This is a Filipino dish that is traditionally eaten any time of the day (breakfast, lunch, or dinner). It's very simple and comforting!

Provided by chef1aB

Categories Breakfast

Time 15m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces of libby's canned corned beef
2 -3 teaspoons vegetable oil
4 garlic cloves, minced (to taste)
1 small onion, sliced into rings (to taste)
1 medium potato, cut into cubes
2 roma tomatoes, diced (to taste)
salt and pepper (to taste)
1/4 cup water
1 cup of freshly cooked jasmine rice

Steps:

Place corned beef in a bowl, pull it apart with a fork, and set aside.
In a pan, on medium-low heat, sauté potatoes in oil for about 2 minutes, and season with salt and pepper.
Add garlic, sauté for about 30 seconds.
Add onion rings and sauté for a minute.
Add the tomatoes and sauté for a minute.
Throw in the corned beef and sauté with the other ingredients for 2 minutes.
Season with salt and pepper to taste.
Set heat on low, pour in water, and let the mixture simmer for 2-3 minutes just until the potatoes are perfectly cooked, most of the water is absorbed, and the mixture is slightly moist.
Serve over white rice.
Enjoy!

Nutrition Facts : Calories 266.8, Fat 14.9, SaturatedFat 4.6, Cholesterol 66.6, Sodium 778, Carbohydrate 18.2, Fiber 1.9, Sugar 1.6, Protein 14.4

SPRUCED-UP CANNED CORNED BEEF HASH

Spruced-Up Canned Corned Beef Hash image

This is a quick and easy way to spruce up canned corned beef hash. Makes a great comfort meal. Adjust ingredients according to preference.

Provided by HollyG

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

4 slices bacon, chopped, or more to taste
1 small green bell pepper, diced
1 small onion, diced
1 tablespoon minced garlic
1 (15 ounce) can corned beef hash
1 (4 ounce) can sliced mushrooms, drained
salt and ground black pepper to taste
4 large eggs, beaten
¼ cup milk
¾ cup shredded Italian cheese blend

Steps:

Saute bacon, bell pepper, onion, and garlic in a large skillet over medium heat until bacon is cooked and onion is translucent, 8 to 10 minutes.
Mix in corned beef hash and mushrooms. Season with salt and pepper. Cook, flipping sections of the hash occasionally, until browned, about 10 minutes.
Meanwhile, whisk eggs and milk together in a small bowl. Once corned beef hash is near done, pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are cooked and no liquid remains, 3 to 5 minutes.
Stir in cheese and serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 17.9 g, Cholesterol 248.4 mg, Fat 26.9 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 12.4 g, Sodium 1156.8 mg, Sugar 2.9 g

YORKSHIRE CORNED BEEF HASH SOUP

Yorkshire Corned Beef Hash Soup image

Traditional Yorkshire "soup" to warm up the winter nights - eventually obtained from an ex-girlfriends mother, after much persuading.

Provided by Matt Dillingham

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 pint cold water
2 bay leaves
3 ounces green lentils
1 onion
3 carrots
6 ounces button mushrooms, halved
1 lb potato, roughly chopped
beef stock cube (oxo)
1 (12 ounce) can corned beef (cold from Fridge)

Steps:

Place water in a pan, season and add the Bay leaves and Lentils, Simmer for 15 minutes.
Add onions, carrots and Mushrooms, simmer for 15 minutes.
Add potatoes and cook on low heat untill potatoes are nearly cooked.
Add Stock cube and cubed corned Beef.
Cook for a further 10 minutes, thicken if necessary.
Serve with crusty Bread as a hearty soup.

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