C O R N Hash

CORNED BEEF HASH



Corned Beef Hash image

A combination of corned beef, potatoes, and onions. A quick and easy meal.

Recipe From allrecipes.com

Provided by Jodi McRobb

Categories     Breakfast and Brunch     Potatoes

Time 40m

Yield 6

Number Of Ingredients: 4

6 large potatoes, peeled and diced
1 (12 ounce) can corned beef, cut into chunks
1 medium onion, chopped
1 cup beef broth
Calories434.3 calories
Carbohydrate66.2 g
Cholesterol48.2 mg
Fat8.8 g
Fiber8.4 g
Protein23.3 g
SaturatedFat3.6 g
Sodium717.7 mg
Sugar3.7 g

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.


CORNED BEEF HASH



Corned Beef Hash image

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Time 45m

Yield Serves 4

Number Of Ingredients: 9

2 tablespoons vegetable oil
8 ounces cooked corned beef, diced
1 white onion, finely chopped
1 bell pepper, finely chopped
2 medium baking potatoes, peeled and shredded (about 2 cups)
4 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground pepper
4 slices cheddar cheese (about 2 ounces)

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.


POTATO HASH



Potato Hash image

Recipe From foodnetwork.com

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients: 9

1 russet potato, scrubbed
1 sweet potato, scrubbed
3 tablespoons salted butter
1 cup chopped red bell peppers
1 cup chopped yellow squash
1 cup chopped zucchini
1/2 red onion, chopped
Salt and freshly ground black pepper
4 large eggs

Steps:

  • Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 10 minutes. Carefully remove the skin from the sweet potato. Dice both potatoes and set aside.
  • In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper.
  • In a separate pan, melt the remaining tablespoon of butter over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes.
  • Serve up the hash with a fried egg on top of each portion.


CLASSIC POTATO LATKES



Classic Potato Latkes image

Learn how to make Classic Potato Latkes with this easy-to-follow video demonstration. You'll soon figure out that Classic Potato Latkes are a breeze to make. There's no reason why that timeless and wonderful flavor can't be a part of your menu.

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, 2 latkes each

Number Of Ingredients: 9

1 lb. baking potatoes (about 3), peeled
1 small onion
2 eggs, beaten
1/4 cup flour
1/4 tsp. ground black pepper
1/4 cup oil, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup applesauce
1 Tbsp. chopped fresh chives
Calories250
Fat16 g
SaturatedFat5 g
TransFat0 g
Cholesterol85 mg
Sodium40 mg
Carbohydrate0 g
Fiber2 g
Sugar0 g
Protein5 g

Steps:

  • Grate potatoes, then onion using large holes of box grater; place in center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Hold pouch over sink, then squeeze to remove as much moisture from vegetables as possible. Empty vegetable mixture into large bowl. Add eggs, flour and pepper; mix well.
  • Heat 2 Tbsp. oil in large nonstick skillet on medium-high heat. For each latke, carefully drop 1/4 cup potato mixture into skillet, cooking 6 latkes at a time. Press with back of spatula to flatten. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining oil and potato mixture.
  • Serve warm topped with remaining ingredients.




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  1. Add olive oil to medium skillet set over medium heat. Add diced potato and cook until tender on the inside and crispy on the outside, about 5 minutes, stirring frequently. Add in the onions and celery and cook until tender, about 3 more minutes.
  2. Add olive oil to medium skillet set over medium heat. Add diced potato and cook until tender on the inside and crispy on the outside, about 5 minutes, stirring frequently. Add in the onions and celery and cook until tender, about 3 more minutes.
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