Irish Hash Recipes
LUCK OF THE IRISH BRUNCH
Provided by Bobby Flay
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the cheesy hash browns: Preheat the oven to 375 degrees F.
- Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle. Add the onion and cook until soft and slightly caramelized.
- While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through. Drain well and smash with the back of a wooden spoon.
- Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake. Season with salt and pepper and cook until the underside is golden brown, about 10 minutes. Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it. Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes. Spread the cheese on top, cover the pan with a lid and let melt. Transfer the potato cake to a cutting board cheese-side up and cut into wedges. Garnish with chopped fresh chives.
- For the roasted tomatoes with bread crumbs: Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes. Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.
- For the sauteed mushrooms: Heat the canola oil into a saute pan and saute the mushrooms until soft. Add the fresh thyme leaves and season with salt and pepper.
- For serving: Arrange on a platter the fried eggs, cooked bacon, cooked sausage, cheesy hash browns, roasted tomatoes, sauteed mushrooms, toasted brown soda bread and butter.
IRISH HASH
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
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
CORNED BEEF BREAKFAST HASH
Forget green eggs and ham; try this for breakfast on St. Patrick's Day. Using corned beef is a great way to incorporate classic Irish ingredients and flavors without having to add green food coloring to something.
Provided by Kelsey Nixon
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with salt and pepper and saute until golden brown, 10 to 12 minutes.
- Add the onions and peppers and continue cooking an additional 5 minutes. Add the cabbage and Worcestershire sauce and saute until the vegetables are tender, about 3 minutes longer. Stir in the corned beef and cream and reduce the heat to medium-low.
- Crack the eggs over the hash. Cover with a lid and cook until the eggs are set, 8 to 10 minutes. Serve the hash divided among 4 plates.
CORNED BEEF HASH
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
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
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- See the Corned Beef and Colcannon recipe for cooking instructions for the corned beef in the box (one third is reserved for this hash recipe). Shred the beef – should be enough to measure 2 cups (reserve any remaining corned beef for sandwiches or snacking).
- Put the diced potato and the sliced onion in a small pot of water, and bring to a simmer over medium heat. Add a little salt to the pot, and cook at a low simmer until the potatoes are tender. Drain, and leave the potatoes and onions in the strainer to dry a little.
- Preheat oven to 200°. Toss cooked onion and potato in a large bowl with corned beef and ¼ cup parsley. Moisten with cooking water, or stock, if mixture is dry; season with salt and pepper.
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