Corned Beef Hash Breakfast Tacos Recipes

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CORNED BEEF HASH BREAKFAST TACOS



Corned Beef Hash Breakfast Tacos image

An easy breakfast taco recipe using corned beef hash instead of bacon or sausage.

Provided by fabeverydayblog

Categories     Main Dish Recipes     Taco Recipes

Time 17m

Yield 4

Number Of Ingredients 14

1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
1 (15 ounce) can black beans, rinsed and drained
¼ teaspoon garlic powder
¼ teaspoon chili powder
1 pinch Salt to taste
⅛ teaspoon ground black pepper
1 teaspoon vegetable oil
4 eggs, beaten
10 (6 inch) soft flour tortillas
¼ cup pico de gallo salsa, or to taste
¼ cup shredded Mexican cheese blend, or more to taste
¼ cup sour cream, or to taste
¼ cup chopped fresh cilantro, or to taste
1 lime, cut into wedges

Steps:

  • Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.
  • Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.
  • Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.
  • Garnish with lime wedges, if desired.

Nutrition Facts : Calories 655.3 calories, Carbohydrate 72.5 g, Cholesterol 202.9 mg, Fat 27.7 g, Fiber 11.1 g, Protein 28.9 g, SaturatedFat 11 g, Sodium 1586 mg, Sugar 2.5 g

ONE SKILLET CORNED BEEF HASH BREAKFAST



One Skillet Corned Beef Hash Breakfast image

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

1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
¼ cup finely diced onion
¼ cup finely diced green bell pepper
4 large eggs
2 tablespoons canned diced tomatoes and green chiles
¼ cup shredded sharp Cheddar cheese
salt and pepper to taste

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

SPICY CORNED BEEF TACOS



Spicy Corned Beef Tacos image

Using leftovers in new and exciting ways is my personal cooking challenge. These fun tacos take my favorite Reuben ingredients and turn them into something totally different-and completely delicious. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cups coleslaw mix
4 green onions, thinly sliced
2 jalapeno peppers, seeded and thinly sliced
1 cup Thousand Island salad dressing
1 to 2 tablespoons Sriracha chili sauce
2 tablespoons canola oil
3 cups chopped cooked corned beef
2 cups refrigerated diced potatoes with onion
12 flour tortillas (6 inches), warmed

Steps:

  • In a small bowl, combine coleslaw mix, green onions and jalapenos. In another small bowl, whisk salad dressing and chili sauce until combined., In a large skillet, heat oil over medium heat. Add corned beef and diced potatoes; cook and stir until heated through, 8-10 minutes. Serve in tortillas with coleslaw mixture and dressing mixture.

Nutrition Facts : Calories 621 calories, Fat 39g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 1606mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 4g fiber), Protein 16g protein.

CORNED BEEF BREAKFAST HASH



Corned Beef Breakfast Hash image

Forget green eggs and ham; try this for breakfast on St. Patrick's Day. Using corned beef is a great way to incorporate classic Irish ingredients and flavors without having to add green food coloring to something.

Provided by Kelsey Nixon

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 pound baby red potatoes, quartered
Kosher salt and cracked black pepper
1 Spanish onion, roughly chopped
1 red bell pepper, chopped
1 cup shredded cabbage
2 tablespoons Worcestershire sauce
8 ounces corned beef, thinly sliced crosswise into strips
1/4 cup heavy cream
4 large eggs

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with salt and pepper and saute until golden brown, 10 to 12 minutes.
  • Add the onions and peppers and continue cooking an additional 5 minutes. Add the cabbage and Worcestershire sauce and saute until the vegetables are tender, about 3 minutes longer. Stir in the corned beef and cream and reduce the heat to medium-low.
  • Crack the eggs over the hash. Cover with a lid and cook until the eggs are set, 8 to 10 minutes. Serve the hash divided among 4 plates.

CORNED BEEF HASH BREAKFAST TACOS



Corned Beef Hash Breakfast Tacos image

An easy breakfast taco recipe using corned beef hash instead of bacon or sausage.

Provided by Allrecipes Member

Categories     Tacos

Time 17m

Yield 4

Number Of Ingredients 14

1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
1 (15 ounce) can black beans, rinsed and drained
¼ teaspoon garlic powder
¼ teaspoon chili powder
1 pinch Salt to taste
⅛ teaspoon ground black pepper
1 teaspoon vegetable oil
4 eggs, beaten
10 (6 inch) soft flour tortillas
¼ cup pico de gallo salsa, or to taste
¼ cup shredded Mexican cheese blend, or more to taste
¼ cup sour cream, or to taste
¼ cup chopped fresh cilantro, or to taste
1 lime, cut into wedges

Steps:

  • Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.
  • Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.
  • Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.
  • Garnish with lime wedges, if desired.

Nutrition Facts : Calories 655.3 calories, Carbohydrate 72.5 g, Cholesterol 202.9 mg, Fat 27.7 g, Fiber 11.1 g, Protein 28.9 g, SaturatedFat 11 g, Sodium 1586 mg, Sugar 2.5 g

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