CORNED BEEF HASH
Got leftover corned beef? Then it's time to learn how to make corned beef hash! It's the ultimate one-pan meal that your family will love.
Categories brunch St. Patrick's Day breakfast brunch comfort food main dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the potatoes on a microwave-safe plate. Prick 2 to 3 times each with a fork. Microwave on high for 6 minutes, turning once, until you can press a fork into the potatoes easily (for large potatoes, this might take a couple of minutes longer). Let cool to room temperature, then dice.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer, sprinkle with the salt and pepper and let cook until golden brown on one side, about 4 minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about 4 more minutes. Transfer potatoes to a plate.
- Return the skillet to medium heat and add the remaining 1 tablespoon of butter, the corned beef, onion, and bell pepper. Cook and stir occasionally until the corned beef starts to brown and the vegetables soften, about 8 minutes. Stir in the garlic and cook 2 more minutes. Add the potatoes to the skillet and more salt and pepper, if you like. Stir to combine and reheat the potatoes for a couple of minutes.
- Serve with a fried egg and a few dashes of hot sauce, if preferred.
KAREN'S CORNED BEEF HASH SANDWICH
When I was waitressing, I got tired of the same old thing to eat every day, so I come up with this sandwich and it was a hit at the restaurant with the waitresses, cooks, and even a few regular customers!!
Provided by katybugkaren
Categories Lunch/Snacks
Time 13m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet or griddle if you have one, melt the butter.
- Add the piles of corned beef and start browning them, giving them a little press with a spatula occasionally.
- When 1st side is brown and crispy, flip and cook the other side until brown and crispy.
- On toasted bread add one corned beef hash patty, 2 slices tomato, one slice of onion, salt and pepper(optional) and mayo, mustard or ketchup (also optional).
- This recipe makes 3 sandwiches.
- For a diner presentation, slice into halves and place on individual plates with a pickle spear and some chips. Enjoy!
Nutrition Facts : Calories 720.6, Fat 41.7, SaturatedFat 20.7, Cholesterol 113.8, Sodium 1540.8, Carbohydrate 62.2, Fiber 5.2, Sugar 6.5, Protein 25.2
CORNED BEEF HASH BROWN MUFFALETTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Add the green olives, kalamata olives, giardiniera, capers, parsley, vinegar, olive oil and honey to a food processor and pulse to make a coarse relish.
- Slice the boule in half horizontally. Spread the tapenade evenly over both halves of the boule. Layer the cheese evenly over the tapenade on the bottom half of the boule. Place both top and bottom halves cut-side up beside each other on the sheet pan.
- Lay the hot hash browns on top of the cheese, then evenly pile on the corned beef. Bake the open sandwich until the cheese is melted and the corned beef is warmed through, 6 to 8 minutes.
- Melt the butter in a large nonstick skillet over low heat. Working with one egg at a time, crack each egg into a small bowl or ramekin and then slowly add it to the skillet. Cover with a tight-fitting lid and cook, uninterrupted, until the whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season the eggs with pepper. Slide the eggs onto a plate.
- Top the corned beef with the sunny-side up eggs. Place the top piece of bread onto the sandwich. Cut into 4 wedges and serve.
CORNED BEEF HASH
Here is a hearty meal that's perfect for two...or one hungry guy! It's great on it's own, or serve at breakfast with a few eggs. You can also triple the recipe and bring it to a barbecue as a substantial side dish.-Carrie Chaplin, Clendenin, West Virginia
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 331 calories, Fat 25g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 949mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
CORNED BEEF HASH
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
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
CORNED BEEF HASH SANDWICH
Make and share this Corned Beef Hash Sandwich recipe from Food.com.
Provided by mightyro_cooking4u
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook corned beef to desired doneness. Combine mayonnaise, pesto and hot sauce. In the meantime, cook bacon.
- Add mayonnaise mixture to corned beef and combine well. Spread on two slices of bread, place 2 slices of bacon on each bread and a slice of tomato on each.
- Spray cooking spray on both sides and toast.
Nutrition Facts : Calories 602.6, Fat 38.2, SaturatedFat 12.6, Cholesterol 68.7, Sodium 1374.7, Carbohydrate 44.8, Fiber 2.9, Sugar 4.4, Protein 19.4
KAREN'S SWEET CORN BREAD
The yummiest sweet corn bread ever! I make it into muffins and they never last long!
Provided by KarenS
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
- Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
- Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 31.1 g, Cholesterol 53.8 mg, Fat 9.5 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 257.9 mg, Sugar 10.1 g
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