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
Here is a hearty meal that's perfect for two...or one hungry guy! It's great on it's own, or serve at breakfast with a few eggs. You can also triple the recipe and bring it to a barbecue as a substantial side dish.-Carrie Chaplin, Clendenin, West Virginia
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 331 calories, Fat 25g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 949mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
CORNED BEEF TACOS
Steps:
- Heat oil in a frying pan over medium heat and fry the sprig onion for 1 min
- Then add in the corned beef and fry for about 5 mins stirring frequently. I like it starting to get a bit crunchy so I fry it for a few mins more.
- Then top the corn tacos with the fried corned beef.
- Add your desired toppings and extras. (I especially love these with a squeeze of lime right before serving).
- Enjoy your delicious corned beef tacos and think about how you can't wait to make them again.
Nutrition Facts : Calories 362 kcal, Carbohydrate 31 g, Protein 17 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 45 mg, Sodium 1447 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ONE SKILLET CORNED BEEF HASH BREAKFAST
Corned beef, onions, green bell pepper, eggs, diced tomatoes with green chiles and cheese cooked in one skillet for a delicious breakfast.
Provided by CliffG
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 29m
Yield 4
Number Of Ingredients 7
Steps:
- Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Carefully crack an egg into each indentation. Top with chopped tomatoes.
- Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 13.4 g, Cholesterol 218.2 mg, Fat 17.3 g, Fiber 1.3 g, Protein 15.9 g, SaturatedFat 7.1 g, Sodium 578.1 mg, Sugar 1.1 g
CORNED BEEF HASH
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
SPICY CORNED BEEF TACOS
Using leftovers in new and exciting ways is my personal cooking challenge. These fun tacos take my favorite Reuben ingredients and turn them into something totally different-and completely delicious. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine coleslaw mix, green onions and jalapenos. In another small bowl, whisk salad dressing and chili sauce until combined., In a large skillet, heat oil over medium heat. Add corned beef and diced potatoes; cook and stir until heated through, 8-10 minutes. Serve in tortillas with coleslaw mixture and dressing mixture.
Nutrition Facts : Calories 621 calories, Fat 39g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 1606mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 4g fiber), Protein 16g protein.
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.
LEFTOVER CORNED BEEF BREAKFAST HASH
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a nonstick pan, heat the oil over medium-high heat. Add the bell pepper, mushrooms, onion and garlic and cook, stirring, until lightly caramelized, about 4 minutes. Add the corned beef and potatoes and cook until the potatoes begin to crisp, about 5 minutes; try not to move the pan to allow the potatoes and meat to brown. Season with salt and pepper. Add the scallions and toss.
- In a separate nonstick pan with some oil, cook the eggs sunny-side up or over easy, depending on your preference. A runny egg is best for this dish so it will be creamy when mixed with the hash.
- Put the hash on a plate and top with the eggs. Garnish with additional scallions.
CORNED BEEF HASH BREAKFAST TACOS
An easy breakfast taco recipe using corned beef hash instead of bacon or sausage.
Provided by fabeverydayblog
Categories Main Dish Recipes Taco Recipes
Time 17m
Yield 4
Number Of Ingredients 14
Steps:
- Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.
- Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.
- Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.
- Garnish with lime wedges, if desired.
Nutrition Facts : Calories 655.3 calories, Carbohydrate 72.5 g, Cholesterol 202.9 mg, Fat 27.7 g, Fiber 11.1 g, Protein 28.9 g, SaturatedFat 11 g, Sodium 1586 mg, Sugar 2.5 g
20 WAYS TO USE LEFTOVER CORNED BEEF
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a corned beef in 30 minutes or less!
Nutrition Facts :
CORNED BEEF BREAKFAST HASH
Forget green eggs and ham; try this for breakfast on St. Patrick's Day. Using corned beef is a great way to incorporate classic Irish ingredients and flavors without having to add green food coloring to something.
Provided by Kelsey Nixon
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with salt and pepper and saute until golden brown, 10 to 12 minutes.
- Add the onions and peppers and continue cooking an additional 5 minutes. Add the cabbage and Worcestershire sauce and saute until the vegetables are tender, about 3 minutes longer. Stir in the corned beef and cream and reduce the heat to medium-low.
- Crack the eggs over the hash. Cover with a lid and cook until the eggs are set, 8 to 10 minutes. Serve the hash divided among 4 plates.
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 BAKE
Make and share this Corned Beef Hash Breakfast Bake recipe from Food.com.
Provided by Cookiegirlandi
Categories One Dish Meal
Time 55m
Yield 3-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a one-quart casserole dish.
- Spread two cans of corned beef hash in lightly greased casserole dish.
- Make six indentations in corned beef hash with spoon.
- Break open egg and place raw eggs in each of the indentations.
- Sprinkle Tabasco sauce over entire mixture.
- Evenly cover mixture with shredded cheese.
- Bake at 350 degrees for approximately 35-40 minutes until egg yolks are fully cooked.
CORNED BEEF HASH
A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 333 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium
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Reviews 1Total Time 8 hrs 10 minsServings 6
- Spray your slow cooker with nonstick cooking spray. Add corned beef and Guinness beer. Cook on low for 8 to 10 hours, until meat is very tender. Remove corned beef from slow cooker and remove visible fat. Slice or shred meat.
- Top tortillas with corned beef, avocado, red cabbage, shredded cheddar, and Guinness cream sauce. Garnish with chopped cilantro/parsley and a squeeze of lime.
- Heat Guinness over medium heat in a small saucepan and let simmer until reduced to 1/4 – 1/3 cup. Cool completely.
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- Add 2 tablespoons of butter to a large cast iron skillet and melt over medium heat. Add the onions and cook until translucent, about 4 to 5 minutes.
- Add the potatoes, thyme, and remaining butter and reduce the heat to medium-low and cook for 20 to 25 minutes until potatoes are tender. Stirring occasionally.
- Add the corned beef and cook until heated through, about 5 more minutes, season with ground pepper as desired. If serving with eggs, prepare eggs during this time. Serve hot.
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From blog.cookingwithwheeler.com
Cuisine American, Fusion, New MexicanTotal Time 1 hrCategory Breakfast
- Heat a skillet over medium high heat. Put the hash into the skillet and cook until it begins to lightly brown.
- Either remove the corned beef hash to container and add the diced potatoes, with some oil, or heat another skillet on high, add a little oil, and toss in the diced potatoes. Shake salt over the potatoes and cook until lightly brown.
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Reviews 2
- Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly grease with cooking spray. Add potatoes, 1 tablespoon olive oil, ¼ tsp EACH salt, pepper, and smoked paprika. Toss until evenly coated then spread into a single layer.
- Heat 3 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add the roasted potatoes and spread into a single layer. Cook until crispy, flipping occasionally so they brown evenly. Once, crispy, remove from the skillet. Drain all but 1 tablespoon oil from the skillet.
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- In a small pan, toast your allspice, mustard seeds, chili flakes, cloves, and cardamon pods then let cool.
- Once cooled, grind the spices with mortar and pestle for a coarse grind (if you don’t have one you can put your spices in a ziploc bag and use a rolling pin to crush).
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- On a cutting board, poke holes in brisket with a fork throughout to help the spices permeate the meat and allow the quick tender to reach the center to ensure it stays pink throughout.
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Cuisine MexicanCategory EntreeServings 4Total Time 30 mins
- Open up can of corned beef hash and put into the hot oil. Break it up using the back of a spatula.
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- The Best Corned Beef Hash. A time-tested recipe from Renee. Simple ingredients with clear, concise instructions that makes enough for four people. Top it off with eggs and a sprinkle of chopped parsley.
- Corned Beef Egg Fried Rice. As well as corned beef you probably have a good supply of rice or even cooked rice leftover from another meal. Turns out corned beef fried rice is a winner, a close second to the established corn beef hash.
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- Spicy Corned Beef Hash with Chorizo. Chorizo is an amazingly versatile ingredient, as we’ve covered in another post. You use about 3 times the amount of corned beef to each part of chorizo here, but that’s plenty to give this dish a spice and texture boost.
- Wagyu Corned Beef Hash Recipe. You’ll need about thirty minutes to put together this luxurious Wagyu beef hash. Deliciously buttery and marbled, wagyu corned beef gives a rich and luxurious flavor to this hearty hash.
- Chorizo Hash with Peppers and Paprika. A more sophisticated, spicier corned beef hash from Delia Smith in the UK. She doesn’t use any corned beef at all in this recipe but if you’re short of chorizo it’s not the end of the world if you make it go further using corned beef.
- Corned Beef Hash Huevos Rancheros. OK, this recipe takes the shortcut of using canned, readymade corned beef hash. But it scores highly for serving it up on tacos with green chilli sauce.
- Corned Beef Hash Cakes. What we have here are meaty hash browns. I can see these being wolfed down at a barbecue this summer if we’re allowed back outside!
- Corned Beef Hash with a Spicy Twist. Spoiler: the twist here is the use of curry powder, paprika, Worcestershire sauce. Lemon juice and leeks are two other unconventional ingredients that will tempt your tastebuds.
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