Hormel Corned Beef Hash Casserole Recipe Recipe For Hand

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CORNED BEEF HASH BROWN CASSEROLE



Corned Beef Hash Brown Casserole image

Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 12

3 tablespoons vegetable oil, plus more for greasing the baking dish
6 cups frozen potato tots, from a 32-ounce bag (about 28 ounces)
1 small yellow onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
Kosher salt and freshly ground black pepper
1/2 pound sliced deli corned beef, cut into 1/2-inch pieces
8 large eggs
1 1/2 cups whole milk
3/4 teaspoon dry mustard
4 dashes hot sauce, or to taste
1 1/2 cups shredded Cheddar

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.

ONE SKILLET CORNED BEEF HASH



One Skillet Corned Beef Hash image

Corned beef, taters, onions, pepper and vinegar make this a hearty, quick-fix skillet meal. It's great with spinach on the side, and marvelous with fried eggs.

Provided by David Cummins

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 35m

Yield 6

Number Of Ingredients 6

2 tablespoons vegetable oil
2 onions, chopped
4 potatoes, peeled and chopped
2 (12 ounce) cans corned beef
1 tablespoon ground black pepper
5 tablespoons cider vinegar

Steps:

  • Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

Nutrition Facts : Calories 450.4 calories, Carbohydrate 29.5 g, Cholesterol 96.3 mg, Fat 21.6 g, Fiber 3.2 g, Protein 33.1 g, SaturatedFat 7.3 g, Sodium 1135.3 mg, Sugar 3.4 g

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

ONE SKILLET CORNED BEEF HASH BREAKFAST



One Skillet Corned Beef Hash Breakfast image

Corned beef, onions, green bell pepper, eggs, diced tomatoes with green chiles and cheese cooked in one skillet for a delicious breakfast.

Provided by CliffG

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 29m

Yield 4

Number Of Ingredients 7

1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
¼ cup finely diced onion
¼ cup finely diced green bell pepper
4 large eggs
2 tablespoons canned diced tomatoes and green chiles
¼ cup shredded sharp Cheddar cheese
salt and pepper to taste

Steps:

  • Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Carefully crack an egg into each indentation. Top with chopped tomatoes.
  • Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 13.4 g, Cholesterol 218.2 mg, Fat 17.3 g, Fiber 1.3 g, Protein 15.9 g, SaturatedFat 7.1 g, Sodium 578.1 mg, Sugar 1.1 g

CORNED BEEF HASH CASSEROLE



Corned Beef Hash Casserole image

Make and share this Corned Beef Hash Casserole recipe from Food.com.

Provided by Wildflour

Categories     One Dish Meal

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 (26 ounce) package frozen shredded hash browns, partially thawed
2 cups cooked corned beef (or canned)
1 medium onion, finely chopped
2 teaspoons celery seeds
salt, to taste
fresh ground black pepper, to taste
1 1/2 cups shredded American cheese (or combination American/Cheddar cheese)
1 (10 3/4 ounce) can cream of celery soup
1/2 cup evaporated milk

Steps:

  • Lightly butter a 3 1/2- or 4-quart crockpot.
  • Sprinkle about one-fourth of the potatoes in, followed by one-third of the onion and one-third of the corned beef.
  • Sprinkle with celery seed, salt and pepper.
  • Repeat two more times, ending with the remaining potato, 1/2 cup cheese, and another sprinkling of salt, pepper, and celery seed.
  • Mix together the cream of celery soup and evaporated milk; pour over the potato mixture.
  • Cover and cook on LOW for 7 to 9 hours.
  • This recipe yields about 6 servings as a side dish.

Nutrition Facts : Calories 175.8, Fat 4.8, SaturatedFat 1.8, Cholesterol 11.7, Sodium 435.6, Carbohydrate 29.6, Fiber 2.4, Sugar 1.5, Protein 4.9

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