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Corned Beef Hash

CORNED BEEF HASH

quick and easy corned beef hash. a camping favorite,

Time: 25 minutes

Steps:

  • melt butter in large frying pan over medium heat
  • add potatoes and onions
  • brown , stirring occasionally
  • add black pepper
  • while potatoes are browning , chop corned beef into 1 / 4" dice
  • when potatoes are slightly brown , add corned beef , and salt
  • raise the heat to high and saute until corned beef is slightly crisp around the edges , stirring often
  • remove from heat and serve


corned beef hash image

Number Of Ingredients: 7

Ingredients:

  1. potato
  2. onion
  3. deli corned beef
  4. butter
  5. garlic powder
  6. pepper
  7. salt


DELUXE CORNED BEEF HASH

I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).

Recipe From allrecipes.com

Provided by Debra Steward

Yield 8

Steps:

  • Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.


Deluxe Corned Beef Hash image

Number Of Ingredients: 10

Ingredients:

  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
  • 1 large carrot, coarsely shredded
  • 2 pounds cooked corned beef, cubed
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon dried thyme leaves
  • 1 pinch salt to taste
  • ½ teaspoon ground black pepper, or to taste


DELUXE CORNED BEEF HASH

I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).

Recipe From allrecipes.com

Provided by Debra Steward

Yield 8

Steps:

  • Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.


Deluxe Corned Beef Hash image

Number Of Ingredients: 10

Ingredients:

  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
  • 1 large carrot, coarsely shredded
  • 2 pounds cooked corned beef, cubed
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon dried thyme leaves
  • 1 pinch salt to taste
  • ½ teaspoon ground black pepper, or to taste


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 15m

Yield 2 servings.

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.


Corned Beef Hash image

Number Of Ingredients: 6

Ingredients:

  • 2 tablespoons canola oil
  • 1 cup diced fully cooked corned beef
  • 1 cup diced cooked potato
  • 1/4 cup chopped onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


CHEF JOHN'S CORNED BEEF HASH

When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers. Garnish with green onions and a poached egg.

Recipe From allrecipes.com

Provided by Chef John

Time 50m

Yield 4

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
  • Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
  • Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.


Chef John's Corned Beef Hash image

Number Of Ingredients: 7

Ingredients:

  • 1 ½ pounds potatoes, peeled and quartered
  • 1 ½ pounds cooked corned beef, finely chopped
  • 1 bunch green onions, chopped
  • salt and ground black pepper to taste
  • 2 cloves garlic, crushed
  • 1 tablespoon butter
  • ¼ cup roasted tomato salsa


ONE SKILLET CORNED BEEF HASH

Corned beef, taters, onions, pepper and vinegar make this a hearty, quick-fix skillet meal. It's great with spinach on the side, and marvelous with fried eggs.

Recipe From allrecipes.com

Provided by David Cummins

Time 35m

Yield 6

Steps:

  • Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.


One Skillet Corned Beef Hash image

Number Of Ingredients: 6

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 4 potatoes, peeled and chopped
  • 2 (12 ounce) cans corned beef
  • 1 tablespoon ground black pepper
  • 5 tablespoons cider vinegar


SIMPLE CORNED BEEF HASH

With St. Patricks Day just passing I thought I'd share this old corned beef hash recipe. It was my mom's and it is plain and easy, but is so good the next day with fried eggs on top and rye bread toast! I know people add stuff to hash, but this simple hash is always good.

Recipe From food.com

Provided by Lorri Nichols

Time 40m

Yield 5-6 serving(s)

Steps:

  • You'll also want to have some eggs on hand to fry and put ontop of the hash, its tradition in our home. Also, rye bread goes so good with this hash, be sure to use real butter, it adds a rich touch to the rye toast.
  • My kids eat this with ketchup -- I think it ruins it, but oh well!
  • You can also make this simple hash with left over beef roast. But I would try a diffrent kind of bread for the toast.
  • In a good sized frying pan, add the 2 tablespoons butter, then add the onions, saute until they are soft, but not colored (sweat them), then add in the potatoes, and cook them on low heat, and when they are tender, but not soft, approximately 20 mins, add in the meat, the salt, and garlic, cover and don't peak for about 10 mins more, you're just heating the meat up, but it will soften up too.
  • While the meat is heating you should be frying your eggs -- to fry an egg, use a straight sided frying pan, fill it 1/4 of the way up with your choice of oil ( I prefer veg. oil).
  • Let the oil come to 350 (when you put a drop of water in the oil, it will dance) then crack your egg into a bowl (serves 2 purposes, one you can see if the egg is fresh, secondly - you will be less likey to break the egg then if you break it on the side of the pan), then slide the egg carefully ino the hot oil, it will splatter, so be very careful. Now gently spoon the hot oil over the op of he egg until it is cooked to your tastes -- then scoop out with a metal slotted spoon, and let drain for a few seconds on a piece of paper, then place directly on the hash, repeat until you have enough eggs.
  • Put the toaster on the table and let your family and guests make their toast themselves or you will never get to eat, lol.


Simple Corned Beef Hash image

Number Of Ingredients: 7

Ingredients:

  • 1 -1 1/2 cup chopped cooked corned beef
  • 3/4 cup minced onion
  • 3 garlic cloves, smashed chopped
  • 1 teaspoon salt
  • black pepper, to taste (I serve it on the table)
  • 3 cups small diced potatoes (or store bought loose hashbrowns.)
  • 2 tablespoons butter


CORNED BEEF HASH AND EGGS

Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota

Recipe From tasteofhome.com

Provided by Taste of Home

Time 35m

Yield 8 servings.

Steps:

  • In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.


Corned Beef Hash and Eggs image

Number Of Ingredients: 8

Ingredients:

  • 1 package (32 ounces) frozen cubed hash browns
  • 1-1/2 cups chopped onion
  • 1/2 cup canola oil
  • 4 to 5 cups chopped cooked corned beef
  • 1/2 teaspoon salt
  • 8 large eggs
  • Salt and pepper to taste
  • 2 tablespoons minced fresh parsley


CORNED BEEF HASH

Recipe From epicurious.com

Yield Makes 4 servings

Steps:

  • Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
  • Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.
  • If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.


Corned Beef Hash image

Number Of Ingredients: 8

Ingredients:

  • 1 lb baking (russet) potatoes, peeled and cut into 1/4-inch dice
  • 1-lb piece cooked corned beef, cut into chunks
  • 1 cup chopped onion
  • 1 large red bell pepper, cut into 1/4-inch pieces
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 4 large eggs (optional)
  • 1 tablespoon chopped fresh flat-leaf parsley


CORNED BEEF HASH

Recipe From foodnetwork.com

Provided by Food Network

Time 55m

Yield 6 servings

Steps:

  • Preheat the oven to 400 degrees. In a large oven-proof skillet, over medium-high heat, melt the butter. Add the onions. Season with salt and pepper. Saute until golden, about 4 minutes. Add the garlic and corned beef. Continue to saute for 2 minutes. Add the potatoes. Season with salt and pepper. Continue to cook for 4 minutes. Remove from the heat. Using the back of a large spoon or spatula, pack the mixture firmly into the pan. Place the pan in the oven. Cook for 8 to 10 minutes or until golden brown. Remove from the oven and slice into individual servings.


Corned Beef Hash image

Number Of Ingredients: 7

Ingredients:

  • 1/2 stick unsalted butter
  • 2 cups small diced yellow onions
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon chopped garlic
  • 1 1/2 pounds corned beef, chopped
  • 1 1/2 pounds Idaho potatoes, peeled, small diced and blanched


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