Irish American Corned Beef Hash Food
LEFTOVER CORNED BEEF AND POTATO HASH
Corned Beef Hash is made with chopped up corned beef, cooked potatoes, leftover cabbage and carrots with fried onions and topped with eggs.
Provided by Irish American Mom
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- In a large (12 inch) skillet over medium-high heat, melt the butter. Add the onion and cook the onion until softened, about 4 to 5 minutes, stirring as needed to avoid burning.
- Add the remaining ingredients to the skillet. Cook, stirring often until heated through.
- Create 6 pockets in the hash and crack one egg into each hole. Cover the skillet and reduce the heat to medium.
- Cook until the eggs reach your desired doneness. Season the eggs with salt and black pepper prior to serving.
Nutrition Facts : Calories 298 kcal, Carbohydrate 25 g, Protein 14 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 200 mg, Sodium 619 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
IRISH-AMERICAN CORNED BEEF HASH
This recipe is a mashup of several really good corned beef hash recipes I've had over the years. Interestingly, corned beef hash is not an Irish dish but an Irish-American one. Corned beef has been made by the Irish for centuries but mainly for export by the British landowners. It was not eaten by the traditional folk of the Island due to high cost until they emigrated to American and found corned beef to be cheaper than bacon. The corned beef replaced bacon in hash recipes around this time. The cheap cost of corned beef also made the New England Boiled Dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, extremely popular across New England and Atlantic Canada.
Provided by Member 610488
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large dutch oven or deep pot, bring the root vegetables to a boil in 4 cups of water seasoned with 2 tsp salt. Reduce heat, and simmer until just tender, about 6 minutes. Drain.
- Combine the corned beef, root vegetables, onions, and stock. Season to taste with salt and pepper.
- Heat oil in a heavy large skillet over medium heat. Add the corned beef mixture, pressing to cover the bottom of the pan. Cook, without stirring, until golden brown and most of the liquid evaporates, about 15 minutes. Turn hash over. Cook until bottom is golden brown, about 10 minutes longer.
Nutrition Facts : Calories 46.1, Fat 3.4, SaturatedFat 0.5, Sodium 1.6, Carbohydrate 3.7, Fiber 0.7, Sugar 1.7, Protein 0.4
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