Irish American Corned Beef Hash Recipes

LEFTOVER CORNED BEEF AND POTATO HASH

Leftover Corned Beef and Potato Hash image

Corned Beef Hash is made with chopped up corned beef, cooked potatoes, leftover cabbage and carrots with fried onions and topped with eggs.

Provided by Irish American Mom

Time 20m

Number Of Ingredients 9

Ingredients

3 tablespoons butter (salted)
1 large onion (diced)
1 cup carrots (cooked and diced)
3 cups potatoes (cooked and cubed)
1 cup corned beef brisket (cooked and cubed)
2 cups cabbage (cooked and shredded)
½ teaspoon dried thyme leaves
½ teaspoon garlic powder
6 medium eggs

Steps:

In a large (12 inch) skillet over medium-high heat, melt the butter. Add the onion and cook the onion until softened, about 4 to 5 minutes, stirring as needed to avoid burning.
Add the remaining ingredients to the skillet. Cook, stirring often until heated through.
Create 6 pockets in the hash and crack one egg into each hole. Cover the skillet and reduce the heat to medium.
Cook until the eggs reach your desired doneness. Season the eggs with salt and black pepper prior to serving.

Nutrition Facts : Calories 298 kcal, Carbohydrate 25 g, Protein 14 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 200 mg, Sodium 619 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

IRISH-AMERICAN CORNED BEEF HASH

Irish-American Corned Beef Hash image

This recipe is a mashup of several really good corned beef hash recipes I've had over the years. Interestingly, corned beef hash is not an Irish dish but an Irish-American one. Corned beef has been made by the Irish for centuries but mainly for export by the British landowners. It was not eaten by the traditional folk of the Island due to high cost until they emigrated to American and found corned beef to be cheaper than bacon. The corned beef replaced bacon in hash recipes around this time. The cheap cost of corned beef also made the New England Boiled Dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, extremely popular across New England and Atlantic Canada.

Provided by Member 610488

Categories Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

5 cups cooked corned beef, finely diced shredded
7 cups root vegetables, finely diced shredded (potatoes, parsnips, sweet potatoes, turnips, rutabagas or a mixture)
2 cups onions, finely diced shredded
1/2 cup milk or 1/2 cup cream
salt & freshly ground black pepper, as needed
2 tablespoons vegetable oil

Steps:

In a large dutch oven or deep pot, bring the root vegetables to a boil in 4 cups of water seasoned with 2 tsp salt. Reduce heat, and simmer until just tender, about 6 minutes. Drain.
Combine the corned beef, root vegetables, onions, and stock. Season to taste with salt and pepper.
Heat oil in a heavy large skillet over medium heat. Add the corned beef mixture, pressing to cover the bottom of the pan. Cook, without stirring, until golden brown and most of the liquid evaporates, about 15 minutes. Turn hash over. Cook until bottom is golden brown, about 10 minutes longer.

Nutrition Facts : Calories 46.1, Fat 3.4, SaturatedFat 0.5, Sodium 1.6, Carbohydrate 3.7, Fiber 0.7, Sugar 1.7, Protein 0.4

IRISH HASH

Irish Hash image

Make and share this Irish Hash recipe from Food.com.

Provided by SweetestSally

Categories Low Cholesterol

Time 30m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

2 cups cabbage
1 cup shredded potato
4 ounces ground beef

Steps:

Brown ground beef.
Add potaoes and cabbage.
Cook until cabbage is translucent.
Spread on sheet pan and broil
Stir until desired crispiness.

Nutrition Facts : Calories 394.3, Fat 17.3, SaturatedFat 6.7, Cholesterol 77.1, Sodium 109, Carbohydrate 34.3, Fiber 6.8, Sugar 5.7, Protein 25.9

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Irish American Corned Beef Hash Recipes

LEFTOVER CORNED BEEF AND POTATO HASH

Corned Beef Hash is made with chopped up corned beef, cooked potatoes, leftover cabbage and carrots with fried onions and topped with eggs.

IRISH-AMERICAN CORNED BEEF HASH

IRISH HASH

Make and share this Irish Hash recipe from Food.com.

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