Hangover Corned Beef Hash Wrap Food

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CORNED BEEF HASH



Corned Beef Hash image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 to 4 tablespoons unsalted butter
1 tablespoon vegetable oil
1 small onion, chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cups diced leftover rutabaga, carrots, potatoes and leek
2 cups diced leftover rutabaga, carrots, potatoes and leek
2 cups chopped leftover corned beef
2 tablespoons chopped parsley
1 to 1 1/2 cups leftover corned beef cooking liquid

Steps:

  • Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.
  • Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes.
  • Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving.

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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