Diner Corned Beef Hash Food

CORNED BEEF HASH

Steps:

• Add the brisket to a large pot and cover it with water. Add the bay leaves and season with salt and pepper, to taste. Boil the brisket over medium-low heat until tender. Remove from the water and set aside.
• In a medium skillet over medium heat add the onions, garlic, thyme, Worcestershire, and hot pepper sauce. Saute until the onions are soft, about 5 minutes. Season with salt and pepper, to taste. Add the wine and stir to deglaze the pan.
• Bring a large pot of water to a boil over medium heat. Add the potatoes and cook until tender. Drain and set aside.
• Combine the mustard, Worcestershire and hot pepper sauce in a small bowl.
• Add the brisket, the potato mixture and the mustard mixture to the bowl of a stand mixer with a paddle attachment. Pulse until the beef becomes stringy. Don't overmix. Pull off any excess fat. Serve or store in the refrigerator for later use.

DINER CORNED BEEF HASH

Steps:

• Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 6-8 minutes. Drain., In a large nonstick skillet, heat butter over medium-high heat. Add celery; cook and stir until crisp-tender, 4-6 minutes. Add potatoes; cook until lightly browned, turning occasionally, 6-8 minutes . Stir in corned beef; cook until heated through, 1-2 minutes. Sprinkle with green onions, pepper and cloves; cook 1-2 minutes longer. Stir in cilantro.

CORNED BEEF HASH

Steps:

• Preheat oven to 350 degrees F.
• Dice the corned beef brisket into small portions using either a knife or food processor. In a large bowl, mix the potatoes, meat, onion, salt, and pepper together, and then place mixture in a roasting pan. Bake for 30 minutes until brown.

CORNED BEEF HASH

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.

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.

CORNED BEEF HASH RECIPE BY TASTY

Steps:

• In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
• Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
• Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
• Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
• Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
• Melt the butter in a large cast-iron skillet over medium heat. Add the potatoes and onion and season with salt and pepper. Cook for about 5 minutes, until lightly browned.
• Add the corned beef, garlic, paprika, and Worcestershire sauce. Cook for another 1-2 minutes, until the beef is warmed through and slightly crisped. Remove the pan from the heat.
• Serve the hash with the eggs and garnish with chives.
• 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 OR ROAST BEEF HASH

Steps:

• Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
• Saute the onions, stirring frequently for about 6 minutes, or until tender.
• Raise heat to medium high, and brown the onions for a few minutes.
• Lower heat, and blend in the flour to make a paste.
• (Might have to add a little more butter if it's too dry).
• Stir and cook for 2 minutes.
• Blend in the beef liquid (broth or gravy), and bring to a boil.
• Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
• Blend in the cream.
• Press the hash down firmly with the flat of a spatula.
• Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil).
• Cook slowly for 15 minutes, or until it has crusted on the bottom.
• Stir it to mix some of the crust into the hash.
• If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
• Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
• The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust.
• Do not stir this last crust into the hash.
• Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
• Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.

CORNED BEEF HASH

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.

CHEF JOHN'S CORNED BEEF HASH

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
• Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
• Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.