Crispy Corned Beef Hash Recipe In The Oven

CORNED BEEF HASH

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.

BAKED CORN BEEF HASH

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.

CRISPY CORNED BEEF HASH RECIPE IN THE OVEN

Steps:

• Peel the potatoes and cut into 1/2-inch dice. (Maybe look at a ruler for reference - this is smaller than you may think.)
• Place potatoes and the tablespoon of salt into a medium pot and cover by at least an inch with cold water.
• Bring to a boil, then simmer until just barely tender. Drain well.
• Dry the potatoes well. If you've got 30 minutes, spread the cooked potatoes on a baking sheet lined with a few layers of paper towels. Gently but thoroughly pat them dry. Place the baking sheet, uncovered, in the fridge for 30 minutes (up to overnight). If you're short on time, skip the fridge and just do a good job patting them dry after draining.
• Preheat oven to 450°F with a rack in the center.
• In a 12-inch cast iron skillet, warm the oil over medium-high heat on the stovetop.
• Add onion, green pepper, and remaining 1/2 teaspoon salt. Cook, stirring from time to time, until tender, about five minutes.
• Add corned beef, potatoes, and pepper. Stir well and then press into a uniform layer in the pan. Cook undisturbed for a minute or two to give the browning a kickstart on the underside.
• Dot the top of the hash with the diced butter.
• Transfer to oven and bake for 20 minutes. (See note 8.)
• Sprinkle with the scallions and serve.