Leftover Corned Beef Hash Food

LEFTOVER CORNED BEEF AND POTATO HASH

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.

LEFTOVER CORNED BEEF HASH

Steps:

• Heat oil in a pan over medium-high heat until sizzling. Place potatoes in the oil and cook, turning every couple of minutes, until golden brown, about 10 minutes.
• Shred corned beef and toss into the pan. Cook until heated through, about 10 minutes. Season with salt and pepper and give a good stir. Crack eggs on top, sprinkle with more salt and pepper, and cover until eggs are set, 3 to 4 minutes.

CORNED BEEF HASH RECIPE (USING LEFTOVER CORNED BEEF)

Steps:

• In a large skillet heat the vegetable oil on medium until hot. Add the whole bag of frozen potatoes to the skillet
• Mix the potatoes, spread evenly in the skillet, cover and cook for about 10 minutes
• Uncover, mix again and cook for an additional 10 minutes until lightly browned (stir every few minutes to prevent burning)
• In a separate skillet, melt the butter on medium heat. Add the diced leftover corned beef and cook until just heated through (this is if you're using leftover corned beef that has already been precooked)
• Once the corned beef is heated through and the potatoes are done cooking, mix everything together into one skillet
• Season with salt and pepper to taste and mix well
• Top each serving with a fried egg if desired

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.

LEFTOVER CORNED BEEF BREAKFAST HASH

Steps:

• In a nonstick pan, heat the oil over medium-high heat. Add the bell pepper, mushrooms, onion and garlic and cook, stirring, until lightly caramelized, about 4 minutes. Add the corned beef and potatoes and cook until the potatoes begin to crisp, about 5 minutes; try not to move the pan to allow the potatoes and meat to brown. Season with salt and pepper. Add the scallions and toss.
• In a separate nonstick pan with some oil, cook the eggs sunny-side up or over easy, depending on your preference. A runny egg is best for this dish so it will be creamy when mixed with the hash.
• Put the hash on a plate and top with the eggs. Garnish with additional scallions.

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.

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.