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
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
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
Make and share this Corned Beef Hash recipe from Food.com.
Provided by philipianjones
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 465.1, Fat 20.1, SaturatedFat 6.5, Cholesterol 138.3, Sodium 1008.6, Carbohydrate 48.6, Fiber 6.7, Sugar 6.1, Protein 23.3
CORNED BEEF HASH (CHEAP MEAL)
This is such a cheap meal and goes down a treat with my nephews, and my fiance has it as a cold lunch at work. Goes very far. Just give it a try!
Provided by oo00ookellyoo00oo
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cook your potatoes with a pinch of salt and once cooked mash well. If for children remember no lumps!!! I leave the skins on, not in laziness (Honest). Don't underestimate the skins. When mashed mix in some butter, seasoning and a splash of milk.
- Fry the finely chopped onion on a medium heat with the butter, fry for about 5 minutes or when they are turning a golden colour and softening. Meanwhile, open the corned beef tin. I don't get on well with corned beef tins, my key always snaps off!! Chop the corned beef roughly and crumble into the dish. When the onion is ready pour over the top of the corned beef.
- Then pour the tin of baked beans over the top, a squirt of marmite or ketchup or even both and mix thoroughly. Once evenly mixed give a quick flatten with the back of your spoon and dollop the mash potato on top! with a fork spread the potato and add texture, presentation is not important! The grate a generous portion of cheese on top, we are a marmite mad family (well I am) so we tend to streak a small amount on top of the cheese at this point!
- Bake on the middle shelf for roughly half an hour until the top has started to crisp. Serve with more baked beans, or some beetroot or a salad. Or wait until it is cold and just take it as a packed lunch! It is so easy that you can make it with the kids!
IRISH-AMERICAN CORNED BEEF HASH
This recipe is a mashup of several really good corned beef hash recipes I've had over the years. Interestingly, corned beef hash is not an Irish dish but an Irish-American one. Corned beef has been made by the Irish for centuries but mainly for export by the British landowners. It was not eaten by the traditional folk of the Island due to high cost until they emigrated to American and found corned beef to be cheaper than bacon. The corned beef replaced bacon in hash recipes around this time. The cheap cost of corned beef also made the New England Boiled Dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, extremely popular across New England and Atlantic Canada.
Provided by Member 610488
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large dutch oven or deep pot, bring the root vegetables to a boil in 4 cups of water seasoned with 2 tsp salt. Reduce heat, and simmer until just tender, about 6 minutes. Drain.
- Combine the corned beef, root vegetables, onions, and stock. Season to taste with salt and pepper.
- Heat oil in a heavy large skillet over medium heat. Add the corned beef mixture, pressing to cover the bottom of the pan. Cook, without stirring, until golden brown and most of the liquid evaporates, about 15 minutes. Turn hash over. Cook until bottom is golden brown, about 10 minutes longer.
Nutrition Facts : Calories 46.1, Fat 3.4, SaturatedFat 0.5, Sodium 1.6, Carbohydrate 3.7, Fiber 0.7, Sugar 1.7, Protein 0.4
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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