Corned Beef Hash With Beer Battered Onion Rings Recipes

CORNED BEEF HASH

Steps:

• Place the potatoes on a microwave-safe plate. Prick 2 to 3 times each with a fork. Microwave on high for 6 minutes, turning once, until you can press a fork into the potatoes easily (for large potatoes, this might take a couple of minutes longer). Let cool to room temperature, then dice.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer, sprinkle with the salt and pepper and let cook until golden brown on one side, about 4 minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about 4 more minutes. Transfer potatoes to a plate.
• Return the skillet to medium heat and add the remaining 1 tablespoon of butter, the corned beef, onion, and bell pepper. Cook and stir occasionally until the corned beef starts to brown and the vegetables soften, about 8 minutes. Stir in the garlic and cook 2 more minutes. Add the potatoes to the skillet and more salt and pepper, if you like. Stir to combine and reheat the potatoes for a couple of minutes.
• Serve with a fried egg and a few dashes of hot sauce, if preferred.

CORNED BEEF HASH WITH BEER-BATTERED ONION RINGS

Steps:

• Bring the potatoes to the boil in a pan of salted water. Reduce the heat until the water is simmering and simmer the potatoes for 8-10 minutes, or until just tender. Drain well and set aside.
• Meanwhile, heat the oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan, until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Whisk the flour, sugar, salt, vinegar and half of the beer together in a large bowl to a thick, smooth batter. Continue to add the beer a little at a time until the batter has the consistency of double cream (you may not need to use all of the beer).
• Separate the onion slices into rings and dip each one into the batter until completely coated. Carefully lower the onion rings, in batches, into the hot oil and fry for 3-4 minutes, or until golden-brown and cooked through. Remove from the hot oil and set aside to drain on kitchen paper. Repeat the process with the remaining onion rings.
• Heat half of the butter in a frying pan over a medium heat and add the chopped onion. Fry for 2-3 minutes, or until softened.
• Add the remaining butter to the pan, then add the garlic and drained potatoes and continue to fry for 2-3 minutes.
• Add the chopped tomatoes and the corned beef and stir-fry for 1-2 minutes, or until the tomatoes have softened and the corned beef is heated through. Add the Worcestershire sauce and Tabasco and season, to taste, with salt and freshly ground black pepper.
• To serve, spoon the corned beef hash onto serving plates. Pile the onion rings on top. Garnish with the sliced tomatoes.

BEER-BATTERED ONION RINGS BY MARTHA STEWART RECIPE BY TASTY

Steps:

• In a large pot over medium-high heat, bring 3 inches (8 cm) of oil to 375˚F (190˚C).
• Peel and cut onions crosswise into ½ (1 ⅓ cm) inch slices.
• Separate into rings and place in a large bowl with ice water while you prepare the batter.
• In a medium mixing bowl, whisk together 1 cup flour (125 g), salt, white pepper, and baking powder.
• Whisk in beer and 2 tablespoons of ice water until just combined.
• In a separate bowl, add the remaining 1 cup (125 g) of flour.
• Remove the rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off.
• Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown.
• Transfer to a paper towel lined rack to drain. Sprinkle with salt.
• Enjoy!

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.

CORNED BEEF HASH

Steps:

• Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
• Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.