Karens Corned Beef Hash Sandwich Recipes

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CORNED BEEF HASH



Corned Beef Hash image

Provided by Alton Brown

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 34

3 tablespoons unsalted butter
1 cup finely chopped red bell pepper
2 cloves garlic, minced
5 cups leftover Corned Beef and Cabbage, well drained, recipe follows
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
1/2 pound diced carrots, approximately 4 small
1/2 pound diced onions, approximately 2 small
1 pound potatoes, peeled and chopped, approximately 3 medium
1/4 pound diced celery, approximately 2 stalks
1 small head cabbage, chopped, approximately 2 pounds
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Steps:

  • Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
  • *Cook's note: Brisket should be prepared through the brining stage, but not cooked.
  • Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
  • After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
  • Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
  • After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

CORNED BEEF HASH SANDWICH



Corned Beef Hash Sandwich image

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

Provided by mightyro_cooking4u

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

0.5 (15 ounce) can corn beef hash
2 tablespoons mayonnaise
1 tablespoon pesto sauce, basil
1/2 teaspoon hot sauce
4 slices bacon, cooked
2 slices tomatoes
4 slices Texas toast thick bread
cooking spray, butter flavor

Steps:

  • Cook corned beef to desired doneness. Combine mayonnaise, pesto and hot sauce. In the meantime, cook bacon.
  • Add mayonnaise mixture to corned beef and combine well. Spread on two slices of bread, place 2 slices of bacon on each bread and a slice of tomato on each.
  • Spray cooking spray on both sides and toast.

Nutrition Facts : Calories 602.6, Fat 38.2, SaturatedFat 12.6, Cholesterol 68.7, Sodium 1374.7, Carbohydrate 44.8, Fiber 2.9, Sugar 4.4, Protein 19.4

KAREN'S CORNED BEEF HASH SANDWICH



Karen's Corned Beef Hash Sandwich image

When I was waitressing, I got tired of the same old thing to eat every day, so I come up with this sandwich and it was a hit at the restaurant with the waitresses, cooks, and even a few regular customers!!

Provided by katybugkaren

Categories     Lunch/Snacks

Time 13m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 (15 ounce) can corn beef hash
6 slices tomatoes
3 slices onions
3 tablespoons butter
salt and pepper
mustard (optional) or ketchup (optional)
6 slices bread, toasted (your choice)

Steps:

  • In a large skillet or griddle if you have one, melt the butter.
  • Add the piles of corned beef and start browning them, giving them a little press with a spatula occasionally.
  • When 1st side is brown and crispy, flip and cook the other side until brown and crispy.
  • On toasted bread add one corned beef hash patty, 2 slices tomato, one slice of onion, salt and pepper(optional) and mayo, mustard or ketchup (also optional).
  • This recipe makes 3 sandwiches.
  • For a diner presentation, slice into halves and place on individual plates with a pickle spear and some chips. Enjoy!

Nutrition Facts : Calories 720.6, Fat 41.7, SaturatedFat 20.7, Cholesterol 113.8, Sodium 1540.8, Carbohydrate 62.2, Fiber 5.2, Sugar 6.5, Protein 25.2

CORNED BEEF HASH



Corned Beef Hash image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 large russet potato, diced small
1 large sweet potato, diced small
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 large onion, diced small
2 cups corned beef, diced small
1 tablespoon steak seasoning
2 to 3 dashes Worcestershire sauce
4 large eggs
Hot sauce, for serving
Whole fresh parsley leaves, for garnish

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.

CORNED BEEF HASH RECIPE BY TASTY



Corned Beef Hash Recipe by Tasty image

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

2 qt water
2 cups kosher salt
1 cup brown sugar
2 teaspoons pink curing salt
5 cloves garlic, crushed
1 fresh ginger, 2 in (5 cm) piece, sliced
1 cinnamon stick, broken into pieces
3 bay leaves, crumbled
1 tablespoon mustard seed
1 tablespoon black peppercorn
8 whole allspice berries
12 juniper berries
8 whole cloves
2 lb ice
5 lb beef brisket, trimmed
1 large yellow onion, chopped
3 celery stalks, chopped
2 large carrots, chopped
ginger beer, 2 bottles
dark extra-stout beer, 2 bottles
1 tablespoon unsalted butter
2 lb russet potato, peeled and small-diced
1 medium yellow onion, diced
kosher salt, to taste
freshly ground black pepper, to taste
1 lb corned beef, diced into 1/4in (6 mm) in pieces
4 cloves garlic, minced
1 teaspoon paprika
1 tablespoon worcestershire sauce
4 large eggs, fried sunny-side up
fresh chive, for garnish, thinly sliced

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!

CORNED BEEF AND HAM HASH



Corned Beef and Ham Hash image

I love fresh corned beef hash but we never have enough corned beef left when I make a brisket. So this time I saved enough and still had a bandit that left me with not enough! However, I have recently made a half ham so added the ham instead of going without. Worked out well, still had the corned beef flavor and a few hints of the sweet ham.

Provided by jakeanddaniellesmom

Categories     Corned Beef

Time 35m

Yield 4

Number Of Ingredients 9

5 medium red potatoes
3 tablespoons butter
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
1 cup chopped cooked corned beef
1 cup cubed fully cooked ham
salt and ground black pepper to taste
2 large eggs

Steps:

  • Pierce potatoes with a fork and microwave on high until tender, about 5 minutes. Remove from the microwave and chop when cool enough to handle.
  • Heat butter and olive oil in a skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes.
  • Add chopped potatoes, cover, and cook for 5 minutes. Stir in corned beef and ham and season with salt and pepper. Cook until potatoes are crispy on the bottom, about 5 more minutes.
  • While the potatoes are cooking, crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
  • Plate the potato mixture and place fried eggs on top.

Nutrition Facts : Calories 547.9 calories, Carbohydrate 46.5 g, Cholesterol 181.8 mg, Fat 30.3 g, Fiber 5.2 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 1091.7 mg, Sugar 4.5 g

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