Corned Beef Hash Food

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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)


  • 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 image

Make and share this Corned Beef Hash recipe from

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


  • 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


Simple Corned Beef Hash image

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

1 -1 1/2 cup chopped cooked corned beef
3/4 cup minced onion
3 garlic cloves, smashed chopped
1 teaspoon salt
black pepper, to taste (I serve it on the table)
3 cups small diced potatoes (or store bought loose hashbrowns.)
2 tablespoons butter


  • 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 image

A combination of corned beef, potatoes, and onions. A quick and easy meal.

Provided by Jodi McRobb

Categories     100+ Breakfast and Brunch Recipes     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


  • 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 (Cheap meal) image

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


  • 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 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)


  • 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 image

Provided by Alton Brown

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 34

3 tablespoons unsalted butter
1 cup finely chopped red bell pepper
2 cloves garlic, minced
5 cups leftover Corned Beef and Cabbage, well drained, recipe follows
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
1/2 pound diced carrots, approximately 4 small
1/2 pound diced onions, approximately 2 small
1 pound potatoes, peeled and chopped, approximately 3 medium
1/4 pound diced celery, approximately 2 stalks
1 small head cabbage, chopped, approximately 2 pounds
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped


  • 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.


Corned Beef Hash image

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

1 lb baking (russet) potatoes, peeled and cut into 1/4-inch dice
1-lb piece cooked corned beef, cut into chunks
1 cup chopped onion
1 large red bell pepper, cut into 1/4-inch pieces
2 tablespoons unsalted butter
1/4 cup heavy cream
4 large eggs (optional)
1 tablespoon chopped fresh flat-leaf parsley


  • 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.


Corned Beef Hash image

Here is a hearty meal that's perfect for two...or one hungry guy! It's great on it's own, or serve at breakfast with a few eggs. You can also triple the recipe and bring it to a barbecue as a substantial side dish.-Carrie Chaplin, Clendenin, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

2 tablespoons canola oil
1 cup diced fully cooked corned beef
1 cup diced cooked potato
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper


  • 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.

Nutrition Facts : Calories 331 calories, Fat 25g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 949mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.


Corned Beef Hash image

This dish, sent in by reader Robert MacNeill of Cincinnati, Ohio, is a popular item on diner menus and is easy to make at home. Serve it as a side or, for a complete meal, top it with eggs for a protein-packed breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 9

2 tablespoons olive oil
2 baking potatoes (about 1 pound), peeled and cut into 1/2-inch cubes (about 3 cups)
1 onion, chopped
Coarse salt and ground pepper
1 red bell pepper, ribs and seeds removed, chopped
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
8 ounces thinly sliced corned beef, cut crosswise into 1/4-inch-wide strips
1/4 cup heavy cream


  • Heat oil in a large (12-inch) nonstick skillet over medium heat. Add potatoes; cook, turning often, until golden, 10 to 12 minutes.
  • Add onion; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring often, until potatoes and onions are browned, 5 minutes.
  • Add bell pepper, horseradish, and Worcestershire sauce. Cook until peppers are tender, about 5 minutes. Stir in corned beef and cream until warmed through, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 282 g, Fat 14 g, Fiber 2 g, Protein 13 g

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