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 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
Steps:
- Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
- *Cook's note: Brisket should be prepared through the brining stage, but not cooked.
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
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
The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you'll want this all year long!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.
CORNED BEEF HASH
Categories Milk/Cream Beef Dairy Egg Onion Potato Breakfast Side Sauté Quick & Easy Mother's Day Bell Pepper Winter Parsley Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
- Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.
- If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.
DELUXE CORNED BEEF HASH
I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).
Provided by Debra Steward
Categories Breakfast and Brunch Potatoes
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.
Nutrition Facts : Calories 320 calories, Carbohydrate 24.6 g, Cholesterol 81.5 mg, Fat 14.1 g, Fiber 2.5 g, Protein 24.7 g, SaturatedFat 5.5 g, Sodium 1559.4 mg, Sugar 1.2 g
CORNED BEEF HASH AND EGGS
Corned Beef Hash is a delicious way to transform leftover Corned Beef and potatoes into the kind of casual comfort food that will turn anyone into a leftover lover. But using corned beef and potatoes are just one option for cooking up a delicious hash. Here's the basic formula for how to make hash with pretty much any kind of leftover meat or veggies. This recipe is part of our No Recipe Required series. No Recipe Required is a series of quick and easy dishes that are more idea than recipe. Each dish in this series is meant to inspire really good, really quick and easy meals that can be adapted to what you like, what you have on hand, and how many people you're cooking for.
Provided by RebeccaBlackwell
Categories No Recipe Required
Time 41m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F.
- Heat 1 tablespoon of the butter and the tablespoon of oil in a large skillet set over medium-low heat. Add the diced onions and peppers. Cook, stirring frequently, until soft and just beginning to brown.
- Add the cooked onions and peppers to a large bowl. Add the diced corned beef, potatoes, Worcestershire sauce, mustard, and parsley. Stir to combine.
- Add another tablespoon of butter to the skillet and set it back over medium heat. When the butter is melted, add half corned beef hash mixture. Use the back of a spatula to press the mixture against the bottom of the skillet, spreading it out into an even layer. Sprinkle the hash with about ½ teaspoon salt and pepper.
- Let cook without stirring for about 6 minutes, until the bottom of the hash is beginning to get crispy and brown. Stir and cook for another 5-6 minutes, using the spatula to mash the hash slightly as you move it around in the skillet.
- Divide the hash between 2 plates. Cover them loosely with aluminum foil and put them in the oven to keep warm.
- Repeat step #4 to cook the rest of the hash, filling two more plates, covering them with foil, and placing them in the oven to keep warm.
- Add one more tablespoon of butter to the skillet and set it back over medium heat. When the butter has melted, crack 4 eggs into the skillet, sliding them into the pan one at a time, being careful to not break the yolks.
- Turn the heat down to medium-low and sprinkle the eggs with a bit of salt and pepper. Let the eggs cook undisturbed until the whites are nearly set and the yolks are beginning to thicken but are not hard. Use a spatula to gently flip he eggs over, letting them cook on the other side for only about 5 seconds.
- Top each plate with one egg, sprinkle with chives, and serve.
Nutrition Facts : Calories 629 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 353 milligrams cholesterol, Fat 41 grams fat, Fiber 3 grams fiber, Protein 40 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 2070 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
CORNED BEEF HASH - SO GOOD... AND GOOD FOR YOU!
Make and share this Corned Beef Hash - so Good... and Good for You! recipe from Food.com.
Provided by carrie sheridan
Categories Lunch/Snacks
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Peel and chop onion.
- Melt butter in oil in a large skillet.
- Add onion and fry briefly.
- Add corned beef and break up into hash.
- Slice potatoes into corned beef and toss until warmed through.
- Fry eggs separately to put on top of the hash, or on the side, if desired.
- [potatoes could also be diced, for toddlers].
Nutrition Facts : Calories 764.2, Fat 45.2, SaturatedFat 14.8, Cholesterol 413.4, Sodium 1451.2, Carbohydrate 54.3, Fiber 6.8, Sugar 4.3, Protein 35.1
CORNED BEEF HASH
Corned Beef Hash is made two ways one with hash browns and the other with mashed potatoes and both equally as delicious. Hi and welcome to our website! If you are wondering what corned beef hash is please continue on and I will share more information regrading this recipe. Years ago our elders would make this recipe at less once a week and make it with the mashed potatoes. Me I like using the hash browns because I enjoy the crispy crunch of the hash browns with the soft taste of the fried corned beef. CANNED CORN BEEF made into a delicious corned beef hash. Hash browns Potatoes, hash browns, chopped onions and can of corned beef. I hope you are still interested in knowing how to make this tasty corned beef hash, quick and easy meal. If so I have a recipe posted below and a full video tutorial on how to make this lovely meal. Please before you go check out this link to our cookbook available on amazon. https://www.bonitaskitchen.com/cookbook Bonita's Kitchen Cookbook available on amazon and with us, just send me a message.
Provided by Bonita's Kitchen
Yield 2 meals
Number Of Ingredients 8
Steps:
- In a frying pan add 1 tbsp butter and chopped onions, pepper, onion powder, fry until light brown and cooked. In a cookie sheet add a piece of parchment paper, then rub some butter over top of parchment paper then add 1/2 bag hash browns, bake in a pre-heated oven of 350º until cooked and golden brown. After onions are cooked add the to a deep bowl, then open corned beef and chop in small pieces the put in frying pan to cook. After the corned beef is cooked, remove any oil then add in with onions. Remove cooked hash browns from oven and toss those in to bowl with other mixtures. Toss all together and serve hot with warm homemade bread, ketchup and pickles. There are two ways to make this tasty corned beef hash, the other way was the way our elders did years ago. INGREDIENTS: 1 Can corned beef 4 Boiled white potatoes 1 Medium chopped onion Pepper to taste 2 Tbsp butter 1 Tsp Onion powder 1 Tbsp milk 1 Tsp sea salt Follow the top method the only difference is you boiled the potatoes with 1 tsp sea salt until cooked, remove from boiler and drain water then mash with 1 tbsp butte, 1 tbsp milk. Then add your cooked onions and corned beef and continue mashing it together and serve hot with, a side of pickles or fresh bread.
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!
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
LOW CARB CORNED BEEF HASH RECIPE
Delicious low carb corned beef hash is so good you won't miss the potatoes!
Categories Breakfast
Time 40m
Number Of Ingredients 7
Steps:
- Open cans of corned beef and cut the beef into medium-sized chunks.
- In a cast-iron skillet or large non-stick skillet cook corned beef over medium-high. Flip corned beef every three minutes or so. You want the corned beef to get crispy and browned.
- While corned beef browns, partially cook the cauliflower. Remove outer leaves, flip cauliflower upside down under running water turn over and let the excess water drip out.
- Wrap cauliflower in plastic wrap, turn and wrap again so the entire cauliflower is enclosed in the wrap. Microwave for 4-5 minutes. Cauliflower will be HOT! Remove from microwave.
- When cauliflower is safe to handle, open the plastic wrap and drain cauliflower on paper towels, stem side down.
- When corned beef is getting crispy and browned, add chopped onion and jalapeno. Continue cooking flipping every 2-3 minutes until onion is translucent.
- Chop drained cauliflower into bite-sized pieces. Add to skillet with corned beef.
- Continue cooking over medium-high until cauliflower is slightly browned or about five to 10 minutes.
- Taste of seasoning.
- Serve with a fried egg on top.
Nutrition Facts : Calories 99 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 servings, Sodium 387 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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- Cook the potatoes in a large pan of salted water for 10 minutes until just becoming tender but not breaking up too much. Drain well, then put the potatoes back in the pan to steam dry.
- Meanwhile, heat 1 tbsp of the oil in a large non-stick frying pan and fry the corned beef, turning, over a high heat until crisp and browned in patches. Set aside on a plate, then add 2 tbsp more oil to the pan. Add the onion, celery, oregano and a little salt and black pepper, then fry over a medium heat for 10 minutes until soft.
- Add the remaining oil to the frying pan, then gently stir in the potatoes. Season with a little salt, then turn up the heat and fry for 5-6 minutes, tossing from time to time, until crisp and golden.
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