Corned Beef Hash With Fried Eggs Food

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 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!

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.

HEALTHY CORNED BEEF HASH WITH FRIED EGGS

Steps:

• Saute the peppers and red onion in a skillet sprayed with cooking spray just until soft (5-10 minutes.).
• Add the green onion, corned beef, hash browns, seasoning, worcestershire, and beef broth.
• Cook over medium heat, stirring occasionally, until the hash browns are golden brown (15-20 minutes).
• Fry the eggs to desired doneness in a seperate skillet.
• To serve, place hash brown mixture on a plate and top with a fried egg.

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

Steps:

• Preheat the oven to 425 degrees F.
• Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes.
• Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir.
• Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve.

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 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 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.

CORNED BEEF HASH WITH FRIED OR POACHED EGG

Steps:

• Heat the butter and olive oil (or just one kind of fat) over medium-high heat in a large cast-iron or heavy-bottomed skillet.
• Add potatoes and allow to get golden and crusty on one side (about 2-3 minutes). Gently turn over with a spatula and do this a couple more times to get a golden crust all over.
• Add onion and garlic and saute with potatoes for 4-5 minutes; then add peppers, sauteeing a couple of minutes more.
• Finally, add corned beef and cook for 8-10 minutes, always flipping hash over every couple of minutes to ensure a crust develops on all sides. This should take about 20 minutes in all. Adjust seasoning - it won't need too much salt because of the corned beef, but LOTS of freshly ground black pepper is a GOOD thing.
• You can prepare the eggs in another pan during these steps.
• Distribute hash mixture amongst 4 plates and top each serving with a fried or poached egg.
• Season with Hot Sauce at table, to taste.
• Enjoy!

CORNED BEEF HASH

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.

ONE SKILLET CORNED BEEF HASH

Steps:

• Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.