Corned Beef Hash With Potatoes Food

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CORNED BEEF HASH



Corned Beef Hash image

Provided by Food Network

Categories     main-dish

Time 45m

Yield Serves 4

Number Of Ingredients 9

2 tablespoons vegetable oil
8 ounces cooked corned beef, diced
1 white onion, finely chopped
1 bell pepper, finely chopped
2 medium baking potatoes, peeled and shredded (about 2 cups)
4 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground pepper
4 slices cheddar cheese (about 2 ounces)

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



Corned Beef Hash image

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

6 large potatoes, peeled and diced
1 (12 ounce) can corned beef, cut into chunks
1 medium onion, chopped
1 cup beef broth

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

CORNED BEEF HASH AND EGGS



Corned Beef Hash and Eggs image

Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion
1/2 cup canola oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
8 large eggs
Salt and pepper to taste
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

MASHED POTATO CORNED BEEF HASH



Mashed Potato Corned Beef Hash image

Make and share this Mashed Potato Corned Beef Hash recipe from Food.com.

Provided by chefnini

Categories     Low Cholesterol

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 large potatoes
1 (12 ounce) can corned beef
butter
milk
salt and pepper

Steps:

  • Boil potatoes and fix like mashed potatoes using the butter and milk -- at the last mash the can of corned beef into the potatoes -- serve hot -- .

Nutrition Facts : Calories 497.5, Fat 16.5, SaturatedFat 5.5, Cholesterol 83.3, Sodium 986, Carbohydrate 64.9, Fiber 8.1, Sugar 2.9, Protein 22.9

CORNED BEEF HASH AND POTATOES



Corned Beef Hash and Potatoes image

A great way to use up leftover corned beef. Perfect for brunch or dinner. From: "Joy of Cooking". I prefer using a red bell pepper as they tend to be sweeter. Cook time does not include poaching eggs.

Provided by Chicagoland Chef du

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups cooked corned beef, about 1 1/2 lbs, course chop
2 cups potatoes, boiled, peeled, diced
2 tablespoons butter
1/2 cup onion, chopped
1 sweet bell pepper, diced, opt. red, green
2 celery ribs, chopped
1 garlic clove, minced
1 cup button mushroom, chopped, I have made with and without
1 tablespoon Worcestershire sauce
2 tablespoons parsley, chopped, flat leaf
2/3 cup beef stock, can use water
6 poached eggs (optional)

Steps:

  • Melt butter in skillet.
  • Add onions , garlic, bell pepper, celery and mushrooms. Saute' until tender.
  • Add beef and potatoes, water/stock, Worcestershire, and parsley.
  • Cook and stir over medium heat until warmed through and liquid is reduced to desired amount. OPT: Mash the beef and potatoes as desired.
  • OPTIONS:.
  • If a crispy & browned hash is desired, heat up oil in separate skillet and a divide into 6 portions and brown.
  • Poach eggs, serve over hash.

Nutrition Facts : Calories 91.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 177, Carbohydrate 12.5, Fiber 2, Sugar 2.2, Protein 2.2

POTATO-CORNED BEEF HASH CASSEROLE



Potato-Corned Beef Hash Casserole image

Treat the family to a hearty Potato-Corned Beef Hash Casserole for brunch. Our corned beef hash casserole with hash browns is creamy and cheesy.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 16 servings

Number Of Ingredients 7

6 cups (about 3/4 of 32-oz. pkg.) ORE-IDA Potatoes O'Brien
1 can (7 oz.) corned beef, chopped
3 Tbsp. oil
1 can (10-3/4 oz.) condensed cream of potato soup
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. GREY POUPON Country Dijon Mustard
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided

Steps:

  • Heat oven to 400°F.
  • Combine potatoes, meat and oil; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Bake 20 min. or until golden brown, stirring after 10 min. Meanwhile, combine soup, sour cream, mustard and 1 cup cheese.
  • Spoon 2 cups potato mixture into bowl. Stir soup mixture into remaining potato mixture in baking dish. Top with 2 cups potato mixture; sprinkle with remaining cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 340 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 1 g, Protein 7 g

CORNED BEEF, POTATO & GREEN PEPPER HASH



Corned Beef, Potato & Green Pepper Hash image

This recipe was tweaked from one on the Net, but I can't remember the site! This is great served as a side dish on a brunch table or with eggs for breakfast. I hope you like it!

Provided by Mareesme

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

12 ounces leftover cooked corned beef, cut into 1/2 inch cubes
1 lb baking potato, peeled, cut into 1/2 inch cubes
1/2 teaspoon salt
1 tablespoon butter
1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup whole milk or 1/4 cup half-and-half
3 tablespoons chopped parsley
3 tablespoons dry white wine
1/2 teaspoon dry mustard
1 tablespoon butter
salt and pepper

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.

Nutrition Facts : Calories 401.7, Fat 22.7, SaturatedFat 9.4, Cholesterol 100.1, Sodium 1310.6, Carbohydrate 28.7, Fiber 3.1, Sugar 3.8, Protein 18.8

CORNED BEEF HASH



Corned Beef Hash image

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

2 lbs potatoes, peeled and cut into pieces
1/2 tablespoon oil
1 large onion, peeled and chopped
12 ounces can corned beef
14 ounces can peeled tomatoes
salt & freshly ground black pepper
4 tablespoons milk
1 size 3 egg, beaten

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



Corned beef hash image

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

500g potato, peeled and chopped
2 tbsp vegetable oil
1 onion, roughly chopped
340g can corned beef, cut into cubes
2 tbsp Worcestershire sauce
baked beans and a little curly parsley, roughly chopped, to serve (optional)

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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