Corned Beef Hash

CORNED BEEF HASH



Corned Beef Hash image

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

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

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
Calories 331 calories
Fat25g fat (5g saturated fat)
Cholesterol56mg cholesterol
Sodium949mg sodium
Carbohydrate16g carbohydrate (2g sugars
Fiber2g fiber)
Protein12g protein.

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 AND EGGS



Corned Beef Hash and Eggs image

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

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 8

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
Calories 442 calories
Fat30g fat (6g saturated fat)
Cholesterol242mg cholesterol
Sodium895mg sodium
Carbohydrate24g carbohydrate (3g sugars
Fiber2g fiber)
Protein20g protein.

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.

SIMPLE CORNED BEEF HASH



Simple Corned Beef Hash image

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

Categories     Breakfast

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 7

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

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.

CORNED BEEF HASH



Corned Beef Hash image

Recipe From epicurious.com

Categories     Milk/Cream     Beef     Dairy     Egg     Onion     Potato     Breakfast     Side     Sauté     Quick & Easy     Mother's Day     Bell Pepper     Winter     Parsley     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

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

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.

DELUXE CORNED BEEF HASH



Deluxe Corned Beef Hash image

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

Categories     Breakfast and Brunch     Potatoes

Yield 8

Number Of Ingredients 10

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
Calories320 calories
Carbohydrate24.6 g
Cholesterol81.5 mg
Fat14.1 g
Fiber2.5 g
Protein24.7 g
SaturatedFat5.5 g
Sodium1559.4 mg
Sugar1.2 g

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.

CORNED BEEF HASH



Corned beef hash image

A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.

Recipe From bbcgoodfood.com

Provided by Katy Greenwood

Categories     Main course

Time 35m

Number Of Ingredients 6

500g potato, peeled and chopped
2 tbsp vegetable oil
1 onion, roughly chopped
340g can corned beef, cut into cubes
2 tbsp Worcestershire sauce
baked beans and a little curly parsley, roughly chopped, to serve (optional)
Calories333 calories
Fat15 grams fat
SaturatedFat6 grams saturated fat
Carbohydrate25 grams carbohydrates
Sugar5 grams sugar
Fiber3 grams fiber
Protein25 grams protein
Sodium2.1 milligram of sodium

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.

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.

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  • Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
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