Hash Browns Cabbage N Corned Beef Pie Recipes

CORNED BEEF HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.
• Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.
• Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
• Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.

CORNED BEEF 'N' CABBAGE

Steps:

• Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Transfer brisket to an 11x7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange zest, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes. , Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables.

CORNED BEEF AND CABBAGE SHEPHERD'S PIE

Steps:

• Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
• Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
• Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
• Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
• While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
• Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
• Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
• Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
• Remove from the oven and let rest for 10 minutes.
• Meanwhile, warm any remaining broth over medium-low heat.
• Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

CORNED BEEF HASH RUSTIC PIE

Steps:

• Whisk flour, salt and sugar; cut in butter until mixture resembles small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Meanwhile, place potatoes and salt in a small saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender and browned, 6-8 minutes. Remove from heat; cool., Roll dough between two pieces of waxed paper to a 1/8-in.-thick, 12-in.-diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Preheat oven to 400°. Prick bottom and sides of crust with a fork; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly., To assemble the rustic pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Reroll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.

CORNED BEEF AND CABBAGE PIE

Steps:

• Preheat oven to 425 degrees.
• Bake pie shell for 10 minutes, remove and set aside to cool.
• Reduce oven to 350 degrees.
• Meanwhile, in small skillet over medium heat, melt butter and saute onions for about 3 minutes or until limp.
• Add half and half to skillet, continue cooking until small bubbles appear around the edges of the pan.
• In large bowl, beat eggs with Parmesan cheese and seasonings; add cottage cheese and corned beef.
• Continue to beat until well blended.
• Add onion and blend well.
• Place cooked, well drained, cabbage in pie shell. Top with corned beef mixture. Top with shredded cheese.
• Bake at 350 degrees until set, about 35 minutes.

CORNED BEEF AND CABBAGE SHEPHERD'S PIE

Steps:

• Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
• Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
• Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
• Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
• While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
• Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
• Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
• Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
• Remove from the oven and let rest for 10 minutes.
• Meanwhile, warm any remaining broth over medium-low heat.
• Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

HASH BROWNS, CABBAGE 'N CORNED BEEF PIE

Steps:

• Tightly pack the hash browns into an oven proof skillet (melted butter already in there) cook over low heat until the bottom is browned Sprinkle with salt & pepper, set aside.
• In another skillet melt the additional 3 tbsp butter (margarine) stir fry the cabbage, onion, carrot, green pepper, Garlic (if using) & jalapeños (if using). Only stir fry until they are just heated throughout and the cabbage is tender (do not over cook- you want them still crispy) approx 5 minutes (more if you like your veggies cooked more). Combine the beaten eggs, soup, mustard, horseradish & mustard.
• Stir in the flour.
• Mix the egg mixture with the veggies.
• Put the corned beef on top of the hash brown crust; pour in the veggie mixture. Bake 45 minutes in a 350°F oven or until set.
• Let stand 10 minutes; cut into wedges & serve.