CORNED BEEF HASH CASSEROLE
Make and share this Corned Beef Hash Casserole recipe from Food.com.
Provided by Wildflour
Categories One Dish Meal
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 175.8, Fat 4.8, SaturatedFat 1.8, Cholesterol 11.7, Sodium 435.6, Carbohydrate 29.6, Fiber 2.4, Sugar 1.5, Protein 4.9
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 BROWN CASSEROLE
Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 12
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
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
CORNED BEEF HASH
A combination of corned beef, potatoes, and onions. A quick and easy meal.
Provided by Jodi McRobb
Categories Breakfast and Brunch Potatoes
Time 40m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 66.2 g, Cholesterol 48.2 mg, Fat 8.8 g, Fiber 8.4 g, Protein 23.3 g, SaturatedFat 3.6 g, Sodium 717.7 mg, Sugar 3.7 g
CORNED BEEF HASH GREEN BEAN CASSEROLE
Make and share this Corned Beef Hash Green Bean Casserole recipe from Food.com.
Provided by Chefdesitrus
Categories Corn
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Empty all cans into a 2 Quard casserole dish except the corned beef. Stir until mixed up.
- Add seasonings, stir.
- Use a fork to break pieces of the corned beef and sprinkle over top of casserole.
- Bake at 350 for 20 minutes.
Nutrition Facts : Calories 229.1, Fat 9.2, SaturatedFat 3.1, Cholesterol 17, Sodium 563.5, Carbohydrate 31.3, Fiber 7, Sugar 4.6, Protein 9.8
CORNED BEEF CASSEROLE
Hey everyone.... This is a quick and easy way of fixing corn beef and there is no cabbage in this recipe,so give it a try. Enjoy!!
Provided by Gloria Gasperson'Giddings
Categories Casseroles
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Cook macaroni according to package. Then add the rest of the ingredient's together. Put into a medium to large casserole dish,layer of the noodles and a layer of the meat and repeat then add some cheese on top and Bake at 350* for 45 mins.
CORNED BEEF AND HAM HASH
I love fresh corned beef hash but we never have enough corned beef left when I make a brisket. So this time I saved enough and still had a bandit that left me with not enough! However, I have recently made a half ham so added the ham instead of going without. Worked out well, still had the corned beef flavor and a few hints of the sweet ham.
Provided by jakeanddaniellesmom
Categories Corned Beef
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Pierce potatoes with a fork and microwave on high until tender, about 5 minutes. Remove from the microwave and chop when cool enough to handle.
- Heat butter and olive oil in a skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes.
- Add chopped potatoes, cover, and cook for 5 minutes. Stir in corned beef and ham and season with salt and pepper. Cook until potatoes are crispy on the bottom, about 5 more minutes.
- While the potatoes are cooking, crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
- Plate the potato mixture and place fried eggs on top.
Nutrition Facts : Calories 547.9 calories, Carbohydrate 46.5 g, Cholesterol 181.8 mg, Fat 30.3 g, Fiber 5.2 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 1091.7 mg, Sugar 4.5 g
POTATO-CORNED BEEF HASH CASSEROLE
Treat the family to a hearty Potato-Corned Beef Hash Casserole for brunch. Our corned beef hash casserole with hash browns is creamy and cheesy.
Provided by My Food and Family
Categories Home
Time 55m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine potatoes, meat and oil; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Bake 20 min. or until golden brown, stirring after 10 min. Meanwhile, combine soup, sour cream, mustard and 1 cup cheese.
- Spoon 2 cups potato mixture into bowl. Stir soup mixture into remaining potato mixture in baking dish. Top with 2 cups potato mixture; sprinkle with remaining cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 340 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 1 g, Protein 7 g
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 CASSEROLE
This recipe has been a favorite in our family for more than 50 years. My kids still request it when they come to visit, and it was one of the first recipes they called long distance to ask for after they got married.-Jeri Butters, Englewood, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook onion in butter over medium heat until tender; remove from the heat. Stir in the flour, salt, Worcestershire sauce and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, corn and corned beef., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 30 minutes or until bubbly. Top with biscuits. Bake 10-15 minutes longer or until biscuits are golden brown.
Nutrition Facts : Calories 289 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 970mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
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