Corn Beef Hash 5fix Food

CORNED BEEF HASH

Steps:

• Place the potatoes on a microwave-safe plate. Prick 2 to 3 times each with a fork. Microwave on high for 6 minutes, turning once, until you can press a fork into the potatoes easily (for large potatoes, this might take a couple of minutes longer). Let cool to room temperature, then dice.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer, sprinkle with the salt and pepper and let cook until golden brown on one side, about 4 minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about 4 more minutes. Transfer potatoes to a plate.
• Return the skillet to medium heat and add the remaining 1 tablespoon of butter, the corned beef, onion, and bell pepper. Cook and stir occasionally until the corned beef starts to brown and the vegetables soften, about 8 minutes. Stir in the garlic and cook 2 more minutes. Add the potatoes to the skillet and more salt and pepper, if you like. Stir to combine and reheat the potatoes for a couple of minutes.
• Serve with a fried egg and a few dashes of hot sauce, if preferred.

CORNED BEEF HASH

Steps:

• Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
• Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
• Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

CORNED BEEF HASH

Steps:

• In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.

CORNED BEEF HASH TATER CUPS #5FIX

Steps:

• Preheat oven to 375 degrees.
• Place the hash browns in a large bowl and sprinkle half of the cornstarch on top. Toss until well-coated. Repeat with the remaining cornstarch. Mix in the beaten egg.
• Divide the mixture evenly among 9 standard muffin tin cups that have been greased. Press the mixture to the bottom and sides of the cup. Bake 20-23 minutes or until golden brown.
• Fill the baked hash brown cups with equally divided amounts of the corned beef strips. Top with equal amounts of the shredded cheese. Bake an additional 7-9 minutes.
• Let cool 5 minutes. Carefully loosen the edges of cups using a knife. Use a fork to remove each tater cup.

CORN BEEF HASH #5FIX

Steps:

• Serves four.
• Mix the corned beef, Simply Potatoes diced potatoes with onion, Worcestershire sauce with a fork, in a large bowl. Heat 2 tbsp of the lard or dripping in a large frying pan. Place the hash into the fat and spread it consistently with a spatula. Cook for about five minutes or until a crust has formed on the bottom of the hash. Place a same size plate over the frying-pan and turn the hash onto the plate. Add another teaspoon of fat into the empty pan and slide the hash back into the pan with the crust now on top. Meanwhile, crack 4 eggs onto a frying pan and cook until the yolk is of desired temperature. Cook hash another five minutes, until that side now has a crust. Slice into triangular portions and slide a fried egg on top.

CORNED BEEF HASH

Steps:

• Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.
• Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes.
• Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving.

CORNED BEEF HASH

Steps:

• Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
• *Cook's note: Brisket should be prepared through the brining stage, but not cooked.
• Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
• After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

CORN BEEF HASH BAKE #SP5

Steps:

• Layer potatoes, shredded cabbage with onions mixed in, corn beef, and cream of mushroom soup diluted with 1 cup water in 9 x 13 inch pan. Place aluminum foil over top and bake 325 degrees for 30 to 40 minutes.

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.

CORNED BEEF HASH

Steps:

• Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
• Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

HOME MADE BEEF HASH #5FIX

Steps:

• 1. Chop cooked meat into half inch pieces.
• 2. On medium-high heat in a lg. cast iron frying pan or skillet. Add olive oil.
• 3. When oil is hot add potatoes and sauté stirring gently about 14 minutes.
• 4. Add beef and seasoning continue cooking about 10 more minutes stirring gently as not to break up potatoes.

CORNED BEEF HASH BREAKFAST PIZZA

Steps:

• Preheat oven to 425 degrees F. In a large saute pan, heat 2 tablespoons oil over medium high heat. Cook onion, red bell peppers and green bell peppers until beginning to soften, about 3-5 minutes. Increase heat and add hash browns, stirring to combine. Cook 3-5 minutes then stir in cubed corned beef, hot sauce (if using), and salt and pepper to taste. Set aside.
• Working on a 9x11 piece of parchment paper, stretch or roll pizza dough into a large rectangle. Transfer to a baking sheet and bake for 6 minutes.
• Remove pizza from oven and brush dough with 2 tablespoons olive oil. Top with 1 cup shredded cheddar cheese, 1/2 cup mozzarella cheese and the corned beef hash. Make 4 wells in the hash and break an egg into each well. Top the hash with remaining 1/2 cup cheddar cheese and 1/2 cup shredded mozzarella.
• Bake pizza until crust is golden and eggs whites are set, about 10-12 minutes. Remove from oven and garnish with chopped scallions.