Home Made Beef Hash 5fix Food

CORNED BEEF HASH

Steps:

• 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.

BEEF AND POTATO HASH

Steps:

• Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.
• Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.

ROAST BEEF HASH

Steps:

• In large skillet, cook onion in butter until tender crisp.
• Add remaining ingredients except milk and gravy.
• Whisk milk and gravy together until smooth.
• Add to skillet.
• (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
• Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
• The liquid should be absorbed.

LEFTOVER ROAST BEEF HASH

Steps:

• Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
• Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
• Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
• Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

CORNED BEEF HASH TATER CUPS #5FIX

Steps:

• Preheat oven to 375 degrees.
• Place the hash browns in a large bowl and sprinkle half of the cornstarch on top. Toss until well-coated. Repeat with the remaining cornstarch. Mix in the beaten egg.
• Divide the mixture evenly among 9 standard muffin tin cups that have been greased. Press the mixture to the bottom and sides of the cup. Bake 20-23 minutes or until golden brown.
• Fill the baked hash brown cups with equally divided amounts of the corned beef strips. Top with equal amounts of the shredded cheese. Bake an additional 7-9 minutes.
• Let cool 5 minutes. Carefully loosen the edges of cups using a knife. Use a fork to remove each tater cup.

CREAMY BEEF HASH BROWN BALLS #5FIX

Steps:

• Preheat oven to 350 degrees.
• Place eggs into a large bowl and beat until yolk and egg white are blended.
• Add package of Simply Potatoes Shredded Hash Browns to the bowl and mix well with eggs.
• In a separate bowl, add soy sauce with the ground beef and use hands to mix together.
• Cook beef with soy sauce in a skillet on medium heat for about 5 minutes until browned. Remove from heat and drain any excess grease.
• Add package of mascarpone cheese to the beef and mix well.
• Take about a tablespoon of the hash brown mix and cup it in your fingers of one hand. Then place about 2 tablespoons of the cooked beef on top of the potatoes. Finally top with an other tablespoon of hash browns on top of the beef and form everything into a ball.
• Place the ball onto a greased baking tray and repeat with remaining ingredients forming more meatballs.
• Bake the meatballs for 25-30 minutes until golden brown.
• Serve as an appetizer.
• Another option would be to spread half the potatoes on the bottom of a greased casserole dish, followed by a layer of meat and then topped with the rest of the potatoes. Bake for 25-30 minutes until golden brown and serve as main entree dish.

ROAST BEEF HASH

Steps:

• Preheat the oven to 300 degrees F. Season meat with salt and pepper and sear on all sides in a hot saute pan. Place meat in a large roasting pan and cover with thyme, garlic, onions, carrots, chicken stock, and potatoes. Braise in the oven for 2 hours or until meat is tender. Strain liquid and place in an ice bath. Cool meat in liquid. Chop roasted onions and potatoes into a small dice. Shred beef and mix with potatoes, onions, chives, and parsley. Raise the oven to 350 degrees F. Heat a 10-inch cast iron skillet and add 1 tablespoon of butter. Place 2 cups of roast beef mix in skillet and place in the oven for approximately 15 minutes or until meat is slightly crisp on outside. Serve with poached eggs and hollandaise sauce, if desired.

SIMPLY SWISS HASH BROWNS #5FIX

Steps:

• Saute diced onion over medium heat in 3 tablespoons Olive Oil until translucent.
• Add Simply Potatoes Shredded Hash Browns and lighly brown.
• Shred 1/2 to 1 cup Baby Swiss cheese and sprinkle over hash browns.
• Reduce heat to low and cover potatoes to allow Swiss Cheese to melt.
• Sprinkle fresh parsley over potatoes and serve.

CORN BEEF HASH #5FIX

Steps:

• Serves four.
• Mix the corned beef, Simply Potatoes diced potatoes with onion, Worcestershire sauce with a fork, in a large bowl. Heat 2 tbsp of the lard or dripping in a large frying pan. Place the hash into the fat and spread it consistently with a spatula. Cook for about five minutes or until a crust has formed on the bottom of the hash. Place a same size plate over the frying-pan and turn the hash onto the plate. Add another teaspoon of fat into the empty pan and slide the hash back into the pan with the crust now on top. Meanwhile, crack 4 eggs onto a frying pan and cook until the yolk is of desired temperature. Cook hash another five minutes, until that side now has a crust. Slice into triangular portions and slide a fried egg on top.

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.

HOME MADE BEEF HASH #5FIX

Steps:

• 1. Chop cooked meat into half inch pieces.
• 2. On medium-high heat in a lg. cast iron frying pan or skillet. Add olive oil.
• 3. When oil is hot add potatoes and sauté stirring gently about 14 minutes.
• 4. Add beef and seasoning continue cooking about 10 more minutes stirring gently as not to break up potatoes.

DELICIOUS, HEALTHY AND SIMPLE BREAKFAST HASH #5FIX

Steps:

• Heat olive oil in skillet on medium.
• Add chopped Turkey Bacon and Simply Potatoes with onions and garlic.
• Add salt and pepper.
• Cook until mixture begins to brown and crisp. When nicely brown and crisp on one side , flip and brown and crisp on the other side.

OVEN BEEF HASH

Steps:

• In a large bowl, combine the first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine saltines and butter; sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.

SHEPHERD'S HASH #5FIX

Steps:

• Brown the ground beef and pour off excess fat. Season as necessary. Add the jar of gravy and the mixed vegetables. Pour into an ovenproof dish. Meanwhile, mix the shredded hash browns with half of the cheese and season as necessary. Place on top of the beef mixture and top with the remaining cheese. Bake for 45 - 55 mins, until the top is crispy and golden brown. DELICIOUS!

CORNED BEEF HASH

Steps:

• 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.

CHEF JOHN'S HAMBURGER HASH

Steps:

• Cut a 1/4-inch slice off the bottom each potato so it sits flat on a cutting board. Cut some more 1/4-inch slices straight down and then cut potatoes into sticks. Turn sticks and cut across to create a uniform dice. Transfer to a bowl of cold water.
• Combine butter and olive oil in a skillet over high heat until butter melts. Add ground beef and cook, breaking up with a flat-edge utensil, until crumbly, about 5 minutes.
• Drain potatoes and add to the beef with a nice pinch of salt. Reduce heat to medium-high and cook, stirring occasionally, until potatoes just start to soften, 5 to 7 minutes. Smooth mixture in the skillet and press against the bottom of the pan to help everything get nice and crusty.
• Stir in onions and mushrooms and add another pinch of salt. Cook, stirring occasionally, until onions and mushrooms have softened up and taken on some beautiful color, 5 to 7 minutes. Season with black pepper, cayenne, and rosemary.
• Add bell pepper, poblano pepper, and another pinch of salt. Cook until peppers are tender and the rest of the ingredients are dark and crispy, about 5 more minutes.
• Stir in green onions and cook for a few more minutes. Remove from the heat and serve.