Dads Corned Beef Hash Breakfast Food

CORNED BEEF HASH

Steps:

• 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.

SIMPLE CORNED BEEF HASH

Steps:

• 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.

DAD'S CORNED BEEF HASH BREAKFAST

Steps:

• 1. Cook your potatoes the day before and chill them. They will crisp up nicely when cooked. I like to make my dices about 1/4" or so. Make all of your vegie and your corned beef dices the same size or similar so they cook evenly.
• 2. Melt about 2 Tbsp of butter in a large skillet. By the way cast iron works great with this recipe but you can use any sort of skillet you own. Once it is melted toss in those cooked and chilled potato cubes. Stir and flip as needed. Let them begin to toast a bit. If you need more butter add it about a couple tsp at a time as needed.
• 3. Once the potatoes are getting nice and toasty toss in the peppers, onions, celery and corned beef. Stir to mix them up and cook until the onions, peppers and celery are tender and the potatoes are browned.
• 4. Cook a couple of eggs the way you like .. poached, sunny side up or fried. Place a hearty helping of the hash onto a plate and top with the eggs.
• 5. Garnish with some snipped chives and a dash or 2 of hot sauce. We like to add an English muffin to the plate so we have an excuse to eat jam :)

CORNED BEEF BREAKFAST HASH

Steps:

• If you are using cooked corned beef, skip this step and go to step two.
• In a large pot or Dutch oven, place raw corned beef and enough water to cover. Bring to a boil, shut off burner and discard liquid. This will lower the saltiness of the finished meat. Refill with clean water, add carrot pieces, one of the onions cut in half, one cleaned leek, tops removed and cut in half the long way, the celery pieces and the peppercorns. Bring back to a boil, cover partially and simmer for three hours. Check every hour and if too much water has evaporated, add more water. The liquid will be discarded at the end so just keep the meat covered with water during cooking. After three hours, discard liquid and vegetables and cool meat. This step can be done a day ahead.
• Cook bacon until crisp. Reserve bacon fat and set aside the cooked bacon.
• Place both diced potatoes into a pot and cover with water and a pinch of salt. Bring to a boil then shut off burner and let potatoes sit in hot water for ten minutes. Drain and set aside.
• Dice second onion and white part of second leek to ½ inch dice. Place butter and one tablespoon of bacon fat in medium frying pan and place onions and leeks and sauté on medium for four to five minutes until the onions are translucent. Remove from heat.
• In a large bowl, rough mash both potatoes with a potato masher (Do not over mash). Add cooked onions and leeks. Add garlic powder, parsley, thyme, Worcestershire sauce, hot sauce, nutmeg and mix.
• On a cutting board, trim corned beef of top layer of fat then slice against the grain into thick one inch slices. Then with your hands, break up each slice into small to medium sized pieces and add to the bowl with the other ingredients. Mix until thoroughly combined. Because you are using corned beef (which can be salty), only add salt at this point if the mixture needs it. Let this mixture sit under refrigeration for an hour to blend flavors. At this point, you could freeze half and continue if you are making this for four instead of eight.
• In a cast iron skillet or heavy bottomed pan over medium to medium high heat, add two tablespoons of the bacon fat until hot and the bowl of hash mixture (If your pan is not large enough, you may need to do this in two batches). Using a strong spatula, press mixture firmly down into the pan. Cook for five minutes or more to brown bottom and remove from burner (sneak a peek under one edge to make sure it is not getting overly browned). Make sure sides are not sticking and place a large plate, platter or cookie sheet over the pan and with caution, flip hash over onto plate or pan. Place fry pan back on the heat, add one more tablespoon of bacon fat until hot. Slide hash back into pan. At this point, don't fret if it's not perfect, after all this is hash and it is OK if the surface is not perfectly even and browned. While hash is browning on the second side, in a medium skillet with one tablespoon of bacon fat, cook four to eight eggs (one per person) to over easy or your preference.
• To serve, divide into four to eight portions, slide a spatula under each portion and slip onto a serving dish. Place a cooked egg over each portion. We served ours with a cooked buttered English muffin and a nice hot cup of steaming coffee.

CORNED BEEF BREAKFAST HASH

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with salt and pepper and saute until golden brown, 10 to 12 minutes.
• Add the onions and peppers and continue cooking an additional 5 minutes. Add the cabbage and Worcestershire sauce and saute until the vegetables are tender, about 3 minutes longer. Stir in the corned beef and cream and reduce the heat to medium-low.
• Crack the eggs over the hash. Cover with a lid and cook until the eggs are set, 8 to 10 minutes. Serve the hash divided among 4 plates.

CORNED BEEF HASH BREAKFAST BAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a one-quart casserole dish.
• Spread two cans of corned beef hash in lightly greased casserole dish.
• Make six indentations in corned beef hash with spoon.
• Break open egg and place raw eggs in each of the indentations.
• Sprinkle Tabasco sauce over entire mixture.
• Evenly cover mixture with shredded cheese.
• Bake at 350 degrees for approximately 35-40 minutes until egg yolks are fully cooked.