Grandma Richters Corned Beef Hash Approx 2 Syns Per Serving Recipes

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CORNED BEEF SKILLET HASH



Corned Beef Skillet Hash image

Want to bring your family to the dinner table? Create a skillet dish your grandmother probably made, featuring ever-popular meat and potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

2 cups chopped cooked corned beef brisket
1 1/2 cups chopped cooked potatoes (about 1 1/2 medium)
1 1/2 cups diced cooked beets (about 12 oz fresh beets)
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shortening
Chopped fresh parsley, if desired

Steps:

  • In large bowl, mix all ingredients except shortening and parsley.
  • In 10-inch skillet, heat shortening over medium heat until melted. Spread beef mixture in skillet. Cook 10 to 15 minutes, turning occasionally with wide spatula, until brown. Sprinkle with parsley.

Nutrition Facts : Calories 370, Carbohydrate 19 g, Cholesterol 65 mg, Fat 4, Fiber 3 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 7 g, TransFat 3 g

PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES



Panackelty - My Grandma's Baked Corned Beef and Potatoes image

My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day's meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.

Provided by French Tart

Categories     Savory Pies

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 5

1 (340 g) can corned beef, sliced
1 large onion, peeled and thinly sliced
3 -4 large potatoes, peeled and thinly sliced
2 beef bouillon cubes (dissolved in 3/4 pint of water)
salt and pepper

Steps:

  • Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
  • Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
  • Serve hot with fresh green vegetables.

Nutrition Facts : Calories 446.5, Fat 16.6, SaturatedFat 5.5, Cholesterol 83.5, Sodium 1287.3, Carbohydrate 53, Fiber 6.6, Sugar 4.1, Protein 21.7

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).

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

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.

Nutrition Facts : Calories 320 calories, Carbohydrate 24.6 g, Cholesterol 81.5 mg, Fat 14.1 g, Fiber 2.5 g, Protein 24.7 g, SaturatedFat 5.5 g, Sodium 1559.4 mg, Sugar 1.2 g

DINER CORNED BEEF HASH



Diner Corned Beef Hash image

I created my hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. -Denise Chelpka, Phoenix, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

1-1/4 pounds potatoes (about 3 medium), cut into 1/2-inch cubes
3 tablespoons butter
3/4 cup finely chopped celery
3/4 pound cooked corned beef, cut into 1/2-inch cubes (about 2-1/2 cups)
4 green onions, chopped
1/4 teaspoon pepper
Dash ground cloves
2 tablespoons minced fresh cilantro

Steps:

  • Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 6-8 minutes. Drain., In a large nonstick skillet, heat butter over medium-high heat. Add celery; cook and stir until crisp-tender, 4-6 minutes. Add potatoes; cook until lightly browned, turning occasionally, 6-8 minutes . Stir in corned beef; cook until heated through, 1-2 minutes. Sprinkle with green onions, pepper and cloves; cook 1-2 minutes longer. Stir in cilantro.

Nutrition Facts : Calories 407 calories, Fat 25g fat (11g saturated fat), Cholesterol 106mg cholesterol, Sodium 1059mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 4g fiber), Protein 19g protein.

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.

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)

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.

Nutrition Facts : Calories 333 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium

CORNED BEEF HASH



Corned Beef Hash image

A combination of corned beef, potatoes, and onions. A quick and easy meal.

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

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.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 66.2 g, Cholesterol 48.2 mg, Fat 8.8 g, Fiber 8.4 g, Protein 23.3 g, SaturatedFat 3.6 g, Sodium 717.7 mg, Sugar 3.7 g

GRANDMA RICHTER'S CORNED BEEF HASH: APPROX 2 "SYNS" PER SERVING



Grandma Richter's Corned Beef Hash: Approx 2

Absolutley cheap and cheerful food. I believe that every family in Britain has a recipe for corned beef hash. My husband declares it's the best he has ever had, it's certainly the easiest. Don't be fooled by the small list of ingredients or its simplicity. It's a family favourite.

Provided by cakeinmyface

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

5 large potatoes (just over 1lb about 700g, peeled and chopped into 2 inch chunks)
3 -4 large carrots (about 400g, peeled and chopped into 1 inch chunks)
2 large onions (peeled and chunkily chopped)
low-fat cooking spray
1/2 tablespoon tomato paste
500 ml water
2 beef bouillon cubes
1 (340 g) corned beef (tinned chopped into 1 inch chunks)

Steps:

  • First things first put your corned beef in the fridge, this will make it easier to cube later.
  • In a large sauce pan gently fry the onion in the low fat cooking spray for a couple of minutes, add the potatoes and the carrots, continue to cook for a further 3 minutes.
  • Pour enough water over these vegetables to just cover them, crumble in your oxo cubes and add the tomato paste, stir well to dissolve. Bring pan contents to a low simmer, partially cover pan with lid and cook for approximately 20-25 minutes until carrots and potatoes are tender.
  • Get the corned beef from fridge dice into chunks and add to the pan, heat through for a further 5 minutes (the corned beef will disintegrate a bit).
  • Serve with pickled beetroot ( I don't do this as I'm not into pickles, all the family do however).

Nutrition Facts : Calories 628.1, Fat 16.9, SaturatedFat 5.6, Cholesterol 83.5, Sodium 1355.1, Carbohydrate 94.5, Fiber 12.8, Sugar 9.8, Protein 26.3

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