Corned Beef Hash Ball Food

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.

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:

• 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.

CORNED BEEF HASH BALL

Steps:

• Combine all ingredients well mixing by hand. Make into a ball and chill for at least 2 hours.
• While you're chillin combine 1 (8 oz) Philadephia brand cream cheese. Room temperature with 1 teaspoons French's prepared mustard. Blend well and refrigerate. After the two hour chill for the ball coat ball with mustard cheese coating. Replace in fridge for at least another hour.
• Serve with crackers, pita chips, pretzels or veggies.

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:

• Add the brisket to a large pot and cover it with water. Add the bay leaves and season with salt and pepper, to taste. Boil the brisket over medium-low heat until tender. Remove from the water and set aside.
• In a medium skillet over medium heat add the onions, garlic, thyme, Worcestershire, and hot pepper sauce. Saute until the onions are soft, about 5 minutes. Season with salt and pepper, to taste. Add the wine and stir to deglaze the pan.
• Bring a large pot of water to a boil over medium heat. Add the potatoes and cook until tender. Drain and set aside.
• Combine the mustard, Worcestershire and hot pepper sauce in a small bowl.
• Add the brisket, the potato mixture and the mustard mixture to the bowl of a stand mixer with a paddle attachment. Pulse until the beef becomes stringy. Don't overmix. Pull off any excess fat. Serve or store in the refrigerator for later use.

CORNED BEEF HASH

Steps:

• Cook the potatoes in boiling, salted water for about 10 minutes until tender. Drain.
• Heat the oil and saute the onion for a few minutes until transparent. Lift out with a slotted spoon and put in a bowl.
• Add the corned beef, tomatoes (with their juice), salt and pepper to the onion and mix well. Turn the mixture into an ovenproof dish.
• Pre-heat oven to 200°C (400°F) or Gas No 6.
• Mash the potatoes, then beat in the milk and beaten egg to make a soft fluffy consistency.
• Spoon the potato on top of the corned beef mixture and level off with a fork.
• Cook for about 25 minutes until the potato is brown and crispy.

CORNED BEEF HASH SANDWICH

Steps:

• Cook corned beef to desired doneness. Combine mayonnaise, pesto and hot sauce. In the meantime, cook bacon.
• Add mayonnaise mixture to corned beef and combine well. Spread on two slices of bread, place 2 slices of bacon on each bread and a slice of tomato on each.
• Spray cooking spray on both sides and toast.

CORNED BEEF HASH

Steps:

• In a small heavy skillet, heat oil over medium-high heat. Stir in the remaining ingredients. Flatten mixture with a metal spatula. Cover and cook until bottom of potato mixture is crisp. Turn and brown the other side.

THE WORLD'S BEST CORNED BEEF CHEESE BALL !!

Steps:

• Place cream cheese in a large bowl.
• Chop corned beef and green onions pretty fine. You dont want large pieces in this.
• Pour chopped onions and beef into bowl.
• Add the accent and Worcestershire to bowl.
• Mix thoroughly and form into ball. (I like to use my clean hands to mix it, because that's the best way I have found to get it thoroughly mixed.).
• Place on platter and put into refrigerator to chill over night.
• Take it out a few hours before being served to allow to soften. Surround the cheese ball with your favorite crackers (I like to use sociables), and watch it disappear!