CORNED BEEF HASH
Got leftover corned beef? Then it's time to learn how to make corned beef hash! It's the ultimate one-pan meal that your family will love.
Categories brunch St. Patrick's Day breakfast brunch comfort food main dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
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 BREAKFAST SANDWICH
This corned beef hash breakfast sandwich with crispy rye bread, melted swiss and a poached egg is the perfect way to use up leftover St. Patrick's Day corned beef.
Provided by Running to the Kitchen
Categories Main Dishes
Time 20m
Number Of Ingredients 9
Steps:
- Place the oil in a large skillet over medium heat.
- Once hot, add the onion and jalapeno and saute for 2 minutes until softened.
- Add the corned beef and continue cooking for another 3-5 minutes until it starts to crisp on the edges. Transfer to a plate and set aside.
- Butter one side of each piece of bread. Place each slice of swiss cheese onto the non-buttered side of each piece of bread and place in the skillet, buttered side down. Cover and cook until the cheese melts.
- Remove the bread from the skillet, place half of the corned beef mixture on top of each slice of bread.
- Poach (or fry) the eggs and place on top of each sandwich.
- Garnish with green onion and serve warm.
Nutrition Facts : Calories 750 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 366 milligrams cholesterol, Fat 57 grams fat, Fiber 2 grams fiber, Protein 42 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 1679 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
SIMPLE CORNED BEEF HASH
With St. Patricks Day just passing I thought I'd share this old corned beef hash recipe. It was my mom's and it is plain and easy, but is so good the next day with fried eggs on top and rye bread toast! I know people add stuff to hash, but this simple hash is always good.
Provided by Lorri Nichols
Categories Breakfast
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 7
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 SANDWICH
Make and share this Corned Beef Hash Sandwich recipe from Food.com.
Provided by mightyro_cooking4u
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 602.6, Fat 38.2, SaturatedFat 12.6, Cholesterol 68.7, Sodium 1374.7, Carbohydrate 44.8, Fiber 2.9, Sugar 4.4, Protein 19.4
CORNED BEEF BREAKFAST
A twist on the traditional ham, cheese, bread, breakfast strata. This one makes you think of corned beef hash, esp if you decide to add some cooked potatoes to it. This is great as a extra dish to add to a brunch and is equally as good for lunch or as a light supper. A super way to use up leftover corned beef and/or rye bread. This needs to refrigerate overnite.
Provided by LAURIE
Categories One Dish Meal
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 13x9 baking dish.
- Arrange cubes on the bottom.
- Coarsely slice the corned beef and arrange over the bread.
- Sprinkle the cheese on top.
- Beat eggs with milk and pepper.
- Pour over all.
- Cover tightly with foil and refrigerate overnite.
- Bake covered for 45 minutes at 350 degrees.
- Uncover and bake 10-15 minutes more.
- Serve immediately.
Nutrition Facts : Calories 447.5, Fat 27.1, SaturatedFat 11.9, Cholesterol 228.7, Sodium 1113.2, Carbohydrate 20.9, Fiber 1.9, Sugar 1.8, Protein 28.6
CORNED BEEF HASH BREAKFAST PIZZA
Bored of the same-old pizza toppings? Try adding an Irish twist, with corned beef, hash browns, cheese and a dash of hot sauce for good measure.
Provided by Food.com
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 594.4, Fat 45.2, SaturatedFat 18.6, Cholesterol 252.6, Sodium 532.6, Carbohydrate 23.1, Fiber 2.5, Sugar 4.4, Protein 25.6
KAREN'S CORNED BEEF HASH SANDWICH
When I was waitressing, I got tired of the same old thing to eat every day, so I come up with this sandwich and it was a hit at the restaurant with the waitresses, cooks, and even a few regular customers!!
Provided by katybugkaren
Categories Lunch/Snacks
Time 13m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet or griddle if you have one, melt the butter.
- Add the piles of corned beef and start browning them, giving them a little press with a spatula occasionally.
- When 1st side is brown and crispy, flip and cook the other side until brown and crispy.
- On toasted bread add one corned beef hash patty, 2 slices tomato, one slice of onion, salt and pepper(optional) and mayo, mustard or ketchup (also optional).
- This recipe makes 3 sandwiches.
- For a diner presentation, slice into halves and place on individual plates with a pickle spear and some chips. Enjoy!
Nutrition Facts : Calories 720.6, Fat 41.7, SaturatedFat 20.7, Cholesterol 113.8, Sodium 1540.8, Carbohydrate 62.2, Fiber 5.2, Sugar 6.5, Protein 25.2
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