CORNED BEEF HASH
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
Steps:
- 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
CREAMY CORNED BEEF HASH PINWHEELS
A delicious twist on traditional pinwheels that make for a fast and filling breakfast or brunch food.
Provided by Faith N
Categories Appetizers and Snacks Pastries
Time 32m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Add corned beef hash and break up larger chunks. Cook until browned on one side, 5 to 8 minutes. Turn and brown other side. Sprinkle with garlic powder and ground pepper. Transfer to a paper-towel-lined plate.
- Spread 1 dough sheet out onto lightly greased sheet of waxed paper. Spread half of the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Spoon half of the cooked corned beef hash evenly over cream cheese. Roll dough up into a log, starting at a long edge. Repeat steps to make another log with second dough sheet.
- Cut each roll into 1/2-inch thick slices (you should end up with 16 rolls total.) Place slices onto an ungreased baking sheet.
- Bake in the preheated oven until pinwheels are golden brown, 12 to 14 minutes. Serve immediately.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.4 g, Cholesterol 27.9 mg, Fat 21.9 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 8.1 g, Sodium 680.2 mg, Sugar 4.1 g
CORNED BEEF HASH
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
Steps:
- 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
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
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
REUBEN TORTILLA PINWHEELS
This Reuben Tortilla Pinwheels Recipe is perfect if you are wanting St. Patrick's Day party food, or if you just love all the flavors in a Reuben sandwich.
Provided by Brandie Valenzuela
Categories Appetizer
Number Of Ingredients 6
Steps:
- Mix together cream cheese and Russian dressing until smooth and creamy. Mix in sauerkraut. Spread one side of a tortilla with cream cheese mixture, almost all the way to the edges. Sprinkle with about 1 oz of cheese. Lay a few slices of corned beef on top of the cheese. Roll up tortilla tightly. Repeat with remaining ingredients, laying rolled tortillas on a plate. Cover and refrigerate for at least 1 hour. Remove from refrigerator and slice into rounds and serve.
CREAMY CORNED BEEF HASH PINWHEELS
A delicious twist on traditional pinwheels that make for a fast and filling breakfast or brunch food.
Provided by Faith N
Categories Pastry Appetizers
Time 32m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Add corned beef hash and break up larger chunks. Cook until browned on one side, 5 to 8 minutes. Turn and brown other side. Sprinkle with garlic powder and ground pepper. Transfer to a paper-towel-lined plate.
- Spread 1 dough sheet out onto lightly greased sheet of waxed paper. Spread half of the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Spoon half of the cooked corned beef hash evenly over cream cheese. Roll dough up into a log, starting at a long edge. Repeat steps to make another log with second dough sheet.
- Cut each roll into 1/2-inch thick slices (you should end up with 16 rolls total.) Place slices onto an ungreased baking sheet.
- Bake in the preheated oven until pinwheels are golden brown, 12 to 14 minutes. Serve immediately.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.4 g, Cholesterol 27.9 mg, Fat 21.9 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 8.1 g, Sodium 680.2 mg, Sugar 4.1 g
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