CORNED BEEF HASH
Corned Beef Hash is made two ways one with hash browns and the other with mashed potatoes and both equally as delicious. Hi and welcome to our website! If you are wondering what corned beef hash is please continue on and I will share more information regrading this recipe. Years ago our elders would make this recipe at less once a week and make it with the mashed potatoes. Me I like using the hash browns because I enjoy the crispy crunch of the hash browns with the soft taste of the fried corned beef. CANNED CORN BEEF made into a delicious corned beef hash. Hash browns Potatoes, hash browns, chopped onions and can of corned beef. I hope you are still interested in knowing how to make this tasty corned beef hash, quick and easy meal. If so I have a recipe posted below and a full video tutorial on how to make this lovely meal. Please before you go check out this link to our cookbook available on amazon. https://www.bonitaskitchen.com/cookbook Bonita's Kitchen Cookbook available on amazon and with us, just send me a message.
Provided by Bonita's Kitchen
Yield 2 meals
Number Of Ingredients 8
Steps:
- In a frying pan add 1 tbsp butter and chopped onions, pepper, onion powder, fry until light brown and cooked. In a cookie sheet add a piece of parchment paper, then rub some butter over top of parchment paper then add 1/2 bag hash browns, bake in a pre-heated oven of 350º until cooked and golden brown. After onions are cooked add the to a deep bowl, then open corned beef and chop in small pieces the put in frying pan to cook. After the corned beef is cooked, remove any oil then add in with onions. Remove cooked hash browns from oven and toss those in to bowl with other mixtures. Toss all together and serve hot with warm homemade bread, ketchup and pickles. There are two ways to make this tasty corned beef hash, the other way was the way our elders did years ago. INGREDIENTS: 1 Can corned beef 4 Boiled white potatoes 1 Medium chopped onion Pepper to taste 2 Tbsp butter 1 Tsp Onion powder 1 Tbsp milk 1 Tsp sea salt Follow the top method the only difference is you boiled the potatoes with 1 tsp sea salt until cooked, remove from boiler and drain water then mash with 1 tbsp butte, 1 tbsp milk. Then add your cooked onions and corned beef and continue mashing it together and serve hot with, a side of pickles or fresh bread.
CORNED BEEF HASH
Steps:
- Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
- Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
- Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.
HOMEMADE CORNED BEEF HASH
Steps:
- Serve right away with your favorite eggs.
Nutrition Facts : Calories 248 kcal, Carbohydrate 14 g, Cholesterol 74 mg, Fiber 1 g, Protein 15 g, SaturatedFat 5 g, Sodium 794 mg, Sugar 1 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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
CORNED BEEF HASH
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
Here is a hearty meal that's perfect for two...or one hungry guy! It's great on it's own, or serve at breakfast with a few eggs. You can also triple the recipe and bring it to a barbecue as a substantial side dish.-Carrie Chaplin, Clendenin, West Virginia
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small heavy skillet, heat oil over medium-high heat. Stir in the remaining ingredients. Flatten mixture with a metal spatula. Cover and cook until bottom of potato mixture is crisp. Turn and brown the other side.
Nutrition Facts : Calories 331 calories, Fat 25g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 949mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
NEWFOUNDLAND JIGG'S DINNER
A traditional Newfoundland meal, comparable to Corned beef and cabbage. Newfoundland is Canada's easternmost province, and is an island in the Atlantic. Make sure that the split peas are securely tied into a cloth bag (pudding bag), a dish towel or cheesecloth, if they escape you will not have a dinner, you will have pea soup!!
Provided by MomWhoCooks
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 11h30m
Yield 6
Number Of Ingredients 12
Steps:
- Cover the corned beef with cold water and soak overnight in the refrigerator.
- Drain the beef and place in a large Dutch oven. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
- After 2 hours, add the chopped cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
- Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
- While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. You may not need to add all of the water. Divide the dough into 6 balls. Be careful not to over-handle the dough.
- During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. Allow the dumplings to steam in the pot for 7 minutes.
- When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. Serve alongside the beef and vegetables.
Nutrition Facts : Calories 957.6 calories, Carbohydrate 143.9 g, Cholesterol 107.6 mg, Fat 23.7 g, Fiber 16.3 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 1433.9 mg, Sugar 16.4 g
MARVELOUS LEFTOVER HASH
A great recipe to use up leftover cooked meat and potatoes, or use canned corn beef and omit the salt. Add a couple teaspoons of freshly chopped parsley and Worcestershire sauce for additional flavor if you like. Good served with poached or fried eggs, chili sauce or pickled beets, and rye bread and butter. On a busy day, instead of frying, transfer the hash mixture to a casserole dish and bake it uncovered at 350 degrees Fahrenheit for about 30 minutes or until heated through. Once or twice a week I boil a pot of potatoes with their skins on, cool them and refrigerate. Really handy to have these cooked potatoes, peeled or not, for home fries, omelets, casseroles, and recipes calling for cooked potatoes like this one.
Provided by foodtvfan
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Coarsely chop cooked meat and potatoes separately.
- Place meat and potatoes in a large bowl. Combine gently.
- Stir in onion, salt, pepper, and milk or evaporated milk.
- Heat vegetable oil in large skillet.
- Spread hash evenly in bottom of skillet.
- Cook, uncovered, over low heat for 30 to 40 minutes or until underside is brown and crusty and the top is heated through. Do not stir. Occasionally lift edge of hash with spatula to check browning.
- Run spatula around edge of browned hash to loosen; fold one half onto the other half.
- Remove hash to a warm platter.
Nutrition Facts : Calories 167.7, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.8, Sodium 17.5, Carbohydrate 22.5, Fiber 2.8, Sugar 1.7, Protein 3.2
CORNED BEEF HASH
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
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
CORNED BEEF HASH RECIPE BY TASTY
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
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!
DINER CORNED BEEF HASH
I created my hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. -Denise Chelpka, Phoenix, Arizona
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 6-8 minutes. Drain., In a large nonstick skillet, heat butter over medium-high heat. Add celery; cook and stir until crisp-tender, 4-6 minutes. Add potatoes; cook until lightly browned, turning occasionally, 6-8 minutes . Stir in corned beef; cook until heated through, 1-2 minutes. Sprinkle with green onions, pepper and cloves; cook 1-2 minutes longer. Stir in cilantro.
Nutrition Facts : Calories 407 calories, Fat 25g fat (11g saturated fat), Cholesterol 106mg cholesterol, Sodium 1059mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 4g fiber), Protein 19g protein.
JIGG'S DINNER
Traditional Newfoundland Sunday Dinner. The tradition of Jigg's Dinner dates back to when the explorers first discovered the new founde land. There are many theories on how this tradition got its name. Some say it is based on a comic strip character named jiggs - a man who loved his corned beef and cabbage.
Provided by mainlander222
Categories One Dish Meal
Time P1DT2h
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Equipment 1 large stock pot 2 pudding bags (The amounts listed above below are based on serving 5 people.) When planning to make Jigg's Dinner, the salt beef and the split peas should be soaked overnight to remove the excess salt.
- The next day, dump out the water in which the salt beef was soaking.
- Place the beef in the stock pot and put enough water in just to cover the beef.
- After an hour of soaking, test the water.
- If it is extremely salty, dump out that water and soak the beef for another hour.
- If the water is fine, fill up the pot with water and set it to boil!
- The split peas that have been soaking overnight, must be drained.
- Then, place the peas in the pudding bag (again make sure to wet it), tie it properly and drop in the boiling water.
- Both of the puddings should take close to two hours.
- Now comes the count down for the vegetables.
- The following is a guideline of cooking times for each of the vegetables: Cabbage 40 minutes (1 hour and 20 minutes into the boil).
- Turnips& Carrots 30 minutes (1 ½ hours).
- Potatoes 20 minutes (1 hour and 40 minutes).
- At the 2 hour mark everything should be cooked and it's just a matter of scooping and sorting the vegetables.
- Slice the Dark Molasses Pudding.
- Mash the pease pudding.
- Then it's time to eat.
- HINT: serve with roast of chicken, turkey or beef.
- Pickled beats, stuffing& gravy along with home made buns or bread Whatta Scoff!
- Left over veggies fry up great next day as hash.
Nutrition Facts : Calories 407.6, Fat 0.8, SaturatedFat 0.2, Sodium 142.4, Carbohydrate 93, Fiber 15.5, Sugar 12.9, Protein 11.1
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