Corned Beef Hash With Eggs Food

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 AND EGGS

Steps:

• In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

CORNED BEEF HASH AND EGGS

Steps:

• Cook onion and pepper in butter until tender.
• Stir in corned beef, potato, and broth.
• Cook and stir for 3 minutes.
• Sprinkle with salt and pepper.
• Using back of a spoon, make 4 indentations in hash.
• Break 1 egg into each indentation.
• Cook on low, covered, for about 4 minutes until desired doneness.

CORNED BEEF HASH

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.

CORNED BEEF HASH WITH POACHED EGGS

Steps:

• In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours.
• Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.
• Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.
• To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
• While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
• Divide the hash among plates and top with the poached eggs. Serve immediately.

CORNED BEEF HASH WITH EGGS RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, combine potatoes, corned beef, onions, bell pepper, milk, flour, and parsley.
• In a large skillet, preferably with nonstick coating, heat oil over moderate heat.
• Add the hash mixture and, using a spatula, pack it down firmly to form a solid cake.
• Cook the hash until the underside begins to brown, or about 10 minutes. Reduce the heat to low.
• Continue cooking the hash, shaking the skillet occasionally to prevent it from sticking, until the underside is crusty and well browned, or about 10 more minutes.
• Using the back of a spoon, make 4 indentations in the hash.
• One at a time, break eggs into a saucer and slip them into the indentations. Increase the heat to moderate, cover the skillet and cook until the eggs are just set, about 6 minutes.
• Cut the hash into 4 wedges, garnish with chopped parsley if using, and serve immediately.
• Serve with toast and butter and enjoy!

CORNED-BEEF HASH WITH FRIED EGGS

Steps:

• Start this off by cutting the corned beef in half lengthways, then, using a sharp knife, cut each half into four ½ inch (1 cm) pieces. Now chop these into ½ inch (1 cm) dice, then scoop them all up into a bowl. Combine the Worcestershire sauce and mustard in a cup and pour this all over the beef, mixing it around to distribute it evenly. Now peel and halve the onion, cut the halves into thin slices and then cut these in half. The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on, then place the cubes in a saucepan. Pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and then covering with a clean tea cloth to absorb the steam. Now heat 2 tablespoons of the oil in the frying pan and, when it's smoking hot, add the sliced onions and toss them around in the oil to brown for about 3 minutes altogether, keeping the heat high, as they need to be very well browned at the edges. After that, push all the onions to the edge of the pan and, still keeping the heat very high, add the potatoes and toss these around, too, because they also need to be quite brown. Add a little more oil here if necessary. Now add some seasoning, then, using a pan slice, keep turning the potatoes and onions over to hit the heat. After about 6 minutes, add the beef and continue to toss everything around to allow the beef to heat through (about 3 minutes). After that, turn the heat down to its lowest setting and, in the smaller frying pan, fry the eggs in the remaining oil, see the recipe below or watch how to fry eggs in our Cookery School Video. Serve the hash divided between the two warm plates with an egg on top of each and don't forget to have plenty of tomato ketchup on the table.

CORNED BEEF HASH & EGGS

Steps:

• 1. In a skillet add the butter and oil and put it on a medium heat. Sauté the onion for about 3 minutes then turn the stove down to a low setting and add the garlic and stir till the onion and garlic are almost done.
• 2. Add the salt, pepper & coffee and continue to cook on low for a minute or two more.
• 3. Wash and cut the potatoes into small chucks, add the remaining butter to the skillet and add the potatoes. Cover and cook for about 10 - 15 minutes "depending on how big you cut the potatoes ". Stir this so all the potatoes cook evenly. Once the potatoes are done remove the cover and continue cooking.
• 4. Chop the corned beef in the same size pieces as the potatoes and add it to the potato & onion mixture and stir carefully as to not break up the corned beef.
• 5. Keep this uncovered and as soon as the corned beef starts to crisp, top it with the 3 eggs and put the lid back on. Leave the lid on till the eggs are done to you likeness.
• 6. Top with the chopped green onions.

CORNED BEEF HASH WITH POACHED EGGS

Steps:

• For poached eggs:
• Pour enough water into large roasting pan to reach depth of 2 inches; set near stove. Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches; add 1 teaspoon salt and bring to simmer. Crack each egg into separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked). Using slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water. DO AHEAD: Poached eggs can be made 1 hour ahead. Let stand at room temperature.
• For corned beef hash:
• Heat large nonstick skillet over medium heat; add fat trimmings and sauté until light brown and fat renders, about 3 minutes. Add red onion to skillet and sauté until soft, about 5 minutes. Add cabbage and chopped root vegetable mixture and sauté 5 minutes. Transfer vegetable mixture to bowl; stir in corned beef and potatoes. Season to taste with salt and pepper. Add beaten eggs and toss to coat.
• Melt butter in same skillet over medium-high heat. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.
• Meanwhile, bring water in reserved skillet to simmer. Using slotted spoon, gently transfer eggs back to skillet. Cook just until yolks are softly set, about 2 minutes.
• Divide corned beef hash among plates. Top hash with one or two poached eggs and serve.

BAKED CORNED BEEF HASH AND EGGS

Steps:

• Place half the can of corned beef hash in ovenproof bowls that hold approximately 16 ounces.
• Press the hash into the bowls like you are making a crust.
• The hash will be about ½-inch thick.
• Bake in 350 degree oven for about 15 minutes or until edges start to brown.
• Crack 2-eggs in each bowl on top of the hash.
• Give each bowl a couple shakes of worcestershire.
• Place 2 ounces of the swiss cheese on top of the eggs.
• Return to oven and bake for another 8 minutes or until eggs are done to your liking.
• Serve with the horseradish, smokey or plain.
• Yield 2 servings:.

CORNED BEEF HASH WITH FRIED EGG

Steps:

• Cook the peeled, chopped potatoes in a saucepan of salted boiling water for 8-10 minutes, or until tender. Once tender, drain and set aside.
• Meanwhile, heat one tablespoon of the olive oil in a large non-stick frying pan. Cook the onion with a pinch of salt over a medium heat for about five minutes, or until softened and turning golden-brown. Once the onions are cooked, push them to the edge of the pan.
• Add a little more oil to the pan and then add the potatoes, crushing them roughly with the back of a fork. Spread them out so that they cover the base of the pan and leave to cook for 4-5 minutes, or until a golden crust is beginning to form on the base. Turn and repeat until all the sides of the potatoes are golden-brown. Mix with the onions at the edge of the pan.
• Add the corned beef and English mustard to taste and stir through to mix well. Continue to cook over a low heat while you prepare the eggs.
• Add the remaining olive oil to a separate frying pan. Once hot, crack in the eggs and fry until the white is cooked through, but the yolk still runny.
• Serve the hash divided between serving plates with an egg on top and eat immediately.

CORNED BEEF HASH WITH FRIED EGGS

Steps:

• Cook the potatoes in boiling salted water until tender. Drain and set aside.
• Place the corned beef in a bowl, add the mustard, Worcestershire sauce and season with salt & pepper - stir through and set aside.
• Meanwhile, heat the olive oil over a medium heat in a large frying pan and fry the onion until it starts to soften. Add the potatoes, squash some of the potatoes with a fork and fry together for about 10 - 15 minutes until the potatoes are golden and are starting to crisp. Sprinkle over the chilli flakes and parsley, season to taste and toss together.
• Now add the corned beef and cook until it starts to warm through and starts to crisp in places.
• Make four holes in the corned beef and potato mixture and break an egg into each one. Cover the pan and fry for 2-3 minutes, or until the whites are set but the yolks remain runny.
• Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs and a good dollop of ketchup - enjoy!

SPRUCED-UP CANNED CORNED BEEF HASH

Steps:

• Saute bacon, bell pepper, onion, and garlic in a large skillet over medium heat until bacon is cooked and onion is translucent, 8 to 10 minutes.
• Mix in corned beef hash and mushrooms. Season with salt and pepper. Cook, flipping sections of the hash occasionally, until browned, about 10 minutes.
• Meanwhile, whisk eggs and milk together in a small bowl. Once corned beef hash is near done, pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are cooked and no liquid remains, 3 to 5 minutes.
• Stir in cheese and serve.

CORNED BEEF HASH WITH FRIED EGGS

Steps:

• Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain.
• In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden.
• Add bell pepper and cook, stirring, 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes.
• Serve hash with fried eggs.
• To make corned beef:
• In a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days.