Corned Beef Hash With Hot Cherry Peppers 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 WITH HOT CHERRY PEPPERS

Steps:

• Put the diced potatoes in a medium saucepan and fill with water to cover by an inch. Season with salt and TASTE the water--it should taste salty like the ocean. Bring the water to a boil over high heat and cook the potatoes until JUST cooked through, about 8 minutes. Drain the potatoes, spread them out on a baking sheet and let them cool completely. HINT, HINT: All this can TOTALLY be a do-ahead!!!
• Coat a large saute pan with olive oil, add the onion, season with salt, and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes.
• Add the cherry peppers and corned beef and cook until the beef is just beginning to brown and the peppers are very fragrant, about 1 minute. Pour in the pickling liquid and cook an additional 30 seconds. Add the potatoes and cook 1 to 2 minutes before stirring in 1/2 cup water. Continue to cook until the liquid cooks out, 2 to 3 minutes. Press the mixture against the bottom of the pan, turn the heat to high and cook another 4 to 5 minutes without stirring to get a nice brown, crispy bottom.
• Reseason if needed. Remove from the heat, toss in the parsley and serve with 2 eggs fried over easy per person.

KICKED-UP CORNED BEEF HASH

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes in a saucepan and cover with water and bring to a boil over high heat. Reduce the heat to low; and simmer for 1 minute making sure the potatoes are still firm. Drain the potatoes in colander and set aside.
• Heat a 10-inch skillet, over medium-high. Add the butter and allow it to brown for 1 minute. Stir in the onions, garlic and jalapenos and cook for 5 minutes. Add the corned beef, horseradish, bouillon, potatoes, chives and Swiss cheese. Mix well, then remove from the heat. Spoon the hash into 6 (6-ounce) ramekins. Put the ramekins on a quarter sheet tray and bake until nicely browned, about 12 to 15 minutes. Remove from the oven and serve hot.

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:

• 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.

CORNED BEEF HASH

Steps:

• Melt butter in large skillet on medium heat. Add corned beef; cook 3 min. or until lightly browned, stirring frequently.
• Add remaining ingredients; mix well. Cook 14 min. or until heated through, stirring occasionally.

CORNED BEEF, POTATO & GREEN PEPPER HASH

Steps:

• In large saucepan, bring water to a boil.
• Add potatoes and salt. Return to a boil and cook 5 minutes then drain well.
• Melt 1 tablespoon butter in large nonstick skillet over medium-high heat; add onion and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally.
• Place in large bowl. Add beef, potatoes, milk and parsley to onion mixture and mix lightly.
• Combine wine and mustard then stir into beef mixture and mix well.
• Wipe out skillet with paper towel; heat over medium heat until hot. Add remaining butter. Add beef mixture, pressing down firmly.
• Cook 15 minutes or until browned, turning several times.
• Season with salt and pepper to taste.

CORNED BEEF HASH

Steps:

• Peel potatoes and cut into 1" cubes.
• Chop onion.
• Heat iron skillet over high heat until hot to prevent sticking.
• Crumble the corned beef and place in the skillet, add potatoes and onion.
• Cover with water and bring to a boil.
• Turn heat down to barely boiling and cook until the potatoes and onions are done.
• Stir occasionally to prevent sticking and add more water if needed.