ONE SKILLET CORNED BEEF HASH BREAKFAST
Corned beef, onions, green bell pepper, eggs, diced tomatoes with green chiles and cheese cooked in one skillet for a delicious breakfast.
Provided by CliffG
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 29m
Yield 4
Number Of Ingredients 7
Steps:
- Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Carefully crack an egg into each indentation. Top with chopped tomatoes.
- Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 13.4 g, Cholesterol 218.2 mg, Fat 17.3 g, Fiber 1.3 g, Protein 15.9 g, SaturatedFat 7.1 g, Sodium 578.1 mg, Sugar 1.1 g
BAKED CORN BEEF HASH
Layered ingredients baked in the oven make for an easy, quick and tasty meal that's good for those long cold winter nights.
Provided by Wenchpie
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
- Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.
Nutrition Facts : Calories 544.4 calories, Carbohydrate 43.7 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 6.3 g, Protein 36.9 g, SaturatedFat 11.1 g, Sodium 1715.8 mg, Sugar 11.1 g
CORNED BEEF HASH BREAKFAST BAKE
Make and share this Corned Beef Hash Breakfast Bake recipe from Food.com.
Provided by Cookiegirlandi
Categories One Dish Meal
Time 55m
Yield 3-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a one-quart casserole dish.
- Spread two cans of corned beef hash in lightly greased casserole dish.
- Make six indentations in corned beef hash with spoon.
- Break open egg and place raw eggs in each of the indentations.
- Sprinkle Tabasco sauce over entire mixture.
- Evenly cover mixture with shredded cheese.
- Bake at 350 degrees for approximately 35-40 minutes until egg yolks are fully cooked.
LEFTOVER CORNED BEEF BREAKFAST HASH
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 10
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 BROWN CASSEROLE
Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.
- Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.
- Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
- Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.
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
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
BAKED CORNED BEEF HASH AND EGGS
Make and share this Baked Corned Beef Hash and Eggs recipe from Food.com.
Provided by Fritz Willie
Categories Breakfast
Time 28m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place half the can of corned beef hash in ovenproof bowls that hold approximately 16 ounces.
- Press the hash into the bowls like you are making a crust.
- The hash will be about ½-inch thick.
- Bake in 350 degree oven for about 15 minutes or until edges start to brown.
- Crack 2-eggs in each bowl on top of the hash.
- Give each bowl a couple shakes of worcestershire.
- Place 2 ounces of the swiss cheese on top of the eggs.
- Return to oven and bake for another 8 minutes or until eggs are done to your liking.
- Serve with the horseradish, smokey or plain.
- Yield 2 servings:.
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