CORNED BEEF HASH
Corned Beef Hash is made two ways one with hash browns and the other with mashed potatoes and both equally as delicious. Hi and welcome to our website! If you are wondering what corned beef hash is please continue on and I will share more information regrading this recipe. Years ago our elders would make this recipe at less once a week and make it with the mashed potatoes. Me I like using the hash browns because I enjoy the crispy crunch of the hash browns with the soft taste of the fried corned beef. CANNED CORN BEEF made into a delicious corned beef hash. Hash browns Potatoes, hash browns, chopped onions and can of corned beef. I hope you are still interested in knowing how to make this tasty corned beef hash, quick and easy meal. If so I have a recipe posted below and a full video tutorial on how to make this lovely meal. Please before you go check out this link to our cookbook available on amazon. https://www.bonitaskitchen.com/cookbook Bonita's Kitchen Cookbook available on amazon and with us, just send me a message.
Provided by Bonita's Kitchen
Yield 2 meals
Number Of Ingredients 8
Steps:
- In a frying pan add 1 tbsp butter and chopped onions, pepper, onion powder, fry until light brown and cooked. In a cookie sheet add a piece of parchment paper, then rub some butter over top of parchment paper then add 1/2 bag hash browns, bake in a pre-heated oven of 350º until cooked and golden brown. After onions are cooked add the to a deep bowl, then open corned beef and chop in small pieces the put in frying pan to cook. After the corned beef is cooked, remove any oil then add in with onions. Remove cooked hash browns from oven and toss those in to bowl with other mixtures. Toss all together and serve hot with warm homemade bread, ketchup and pickles. There are two ways to make this tasty corned beef hash, the other way was the way our elders did years ago. INGREDIENTS: 1 Can corned beef 4 Boiled white potatoes 1 Medium chopped onion Pepper to taste 2 Tbsp butter 1 Tsp Onion powder 1 Tbsp milk 1 Tsp sea salt Follow the top method the only difference is you boiled the potatoes with 1 tsp sea salt until cooked, remove from boiler and drain water then mash with 1 tbsp butte, 1 tbsp milk. Then add your cooked onions and corned beef and continue mashing it together and serve hot with, a side of pickles or fresh bread.
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
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes.
- Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir.
- Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve.
GRANDMA RICHTER'S CORNED BEEF HASH: APPROX 2 "SYNS" PER SERVING
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
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
SPRUCED-UP CANNED CORNED BEEF HASH
This is a quick and easy way to spruce up canned corned beef hash. Makes a great comfort meal. Adjust ingredients according to preference.
Provided by HollyG
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Saute bacon, bell pepper, onion, and garlic in a large skillet over medium heat until bacon is cooked and onion is translucent, 8 to 10 minutes.
- Mix in corned beef hash and mushrooms. Season with salt and pepper. Cook, flipping sections of the hash occasionally, until browned, about 10 minutes.
- Meanwhile, whisk eggs and milk together in a small bowl. Once corned beef hash is near done, pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are cooked and no liquid remains, 3 to 5 minutes.
- Stir in cheese and serve.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 17.9 g, Cholesterol 248.4 mg, Fat 26.9 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 12.4 g, Sodium 1156.8 mg, Sugar 2.9 g
CORNED BEEF HASH RECIPE BY TASTY
Here's what you need: water, kosher salt, brown sugar, pink curing salt, garlic, fresh ginger, cinnamon stick, bay leaves, mustard seed, black peppercorn, whole allspice berries, juniper berries, whole cloves, ice, beef brisket, large yellow onion, celery stalks, large carrots, ginger beer, dark extra-stout beer, unsalted butter, russet potato, medium yellow onion, kosher salt, freshly ground black pepper, corned beef, garlic, paprika, worcestershire sauce, large eggs, fresh chive
Provided by Matthew Johnson
Categories Breakfast
Time P10DT20h
Yield 4 servings
Number Of Ingredients 31
Steps:
- In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
- Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
- Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
- Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
- Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
- Melt the butter in a large cast-iron skillet over medium heat. Add the potatoes and onion and season with salt and pepper. Cook for about 5 minutes, until lightly browned.
- Add the corned beef, garlic, paprika, and Worcestershire sauce. Cook for another 1-2 minutes, until the beef is warmed through and slightly crisped. Remove the pan from the heat.
- Serve the hash with the eggs and garnish with chives.
- Enjoy!
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