Corn Beef Hash Bake Sp5 Food

CORNED BEEF HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.
• Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.
• Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
• Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.

CORNED BEEF HASH

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.

BAKED CORN BEEF HASH

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.

CORNED BEEF HASH CASSEROLE

Steps:

• Lightly butter a 3 1/2- or 4-quart crockpot.
• Sprinkle about one-fourth of the potatoes in, followed by one-third of the onion and one-third of the corned beef.
• Sprinkle with celery seed, salt and pepper.
• Repeat two more times, ending with the remaining potato, 1/2 cup cheese, and another sprinkling of salt, pepper, and celery seed.
• Mix together the cream of celery soup and evaporated milk; pour over the potato mixture.
• Cover and cook on LOW for 7 to 9 hours.
• This recipe yields about 6 servings as a side dish.

CORNED BEEF HASH TURNOVERS W/CHEESE SAUCE #SP5

Steps:

• Preheat oven to 400 degrees.
• In small *non-stick frying pan, add potatoes and corned beef. Fry over medium high heat for 10-12 minutes or until potatoes are done and lightly browned, stirring minimally. (*Time depends on how much you chopped the potatoes and onions.) Remove from heat.
• Place pastry squares onto parchment paper-lined baking sheet. Spread each square with 1/2 teaspoons mustard off to one side. Top each with a mound of potato/corned beef mixture on top of mustard.
• Wet two connecting sides, fold over and press closed to seal.
• Pop into preheated oven and bake for 20 minutes.
• Serve with warmed cheese sauce drizzled over.
• *Optional garnish: snipped chives, but not needed. Optional only!
• **Turnovers can also be brushed with an egg wash prior to baking, but not needed nor necessary. Only for presentation and does not effect this recipe.

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:

• 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.

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:

• 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.

BAKED CORNED BEEF HASH AND EGGS

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:.

ONE SKILLET CORNED BEEF HASH

Steps:

• Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.