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
TANGY CORNED BEEF HASH
Corned beef hash with a delicious tang of marmite (if you dare!)
Provided by keith287
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 200°C/gas 6.
- Heat the butter in a frying pan. Add in the onions and thyme and fry for 3-4 minutes until soft.
- Add the marmite (optional) and stock cube and mix well. Turn up the heat and add the red wine, cook until it starts to bubble reduces by about half
- Add the corned beef and and season with freshly ground pepper.
- Cook for further 8-10 minutes, stirring well. Pour into a suitable oven dish and set aside to make the potatoes.
- Boiling the potatoes - bring large pan of water to the boil. Peel and chop the potatoes into small cubes and add to the boiling water. Boil for 20mins or until soft. You can check this easily by testing whether a sharp knife can penetrate one of the potato cubes easily - if it does, they're ready to mash!
- Mashing the potatoes - draining the water and mash using suitable masher, pouring the butter and milk as you go. Mash until completely smooth with no lumps left.
- Scoop the mashed potato evenly onto the corned beef mix and run a fork over it to texturise - will help the potato to crisp,
- Put the dish into the pre-heated oven for 20-25 minutes or until crisp and golden on top.
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
QUICK CORNED BEEF HASH
Chock-full of eggs, potatoes and meat, this hearty breakfast scramble would be tasty any time of day. Serve with Texas toast and wait for the compliments. Susanna Bellamy - Cremona, Alberta
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, melt 2 tablespoons butter; stir in the potatoes, beef, green pepper, mushrooms and salt. Cook, covered, over medium heat for 10-12 minutes or until vegetables are tender, stirring occasionally., Meanwhile, in a small bowl, whisk eggs and pepper. In another skillet, heat remaining butter over medium heat. Add egg mixture; cook and stir until eggs are completely set. Stir into potato mixture.
Nutrition Facts : Calories 262 calories, Fat 16g fat (7g saturated fat), Cholesterol 229mg cholesterol, Sodium 1058mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.
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!
CAJUN CORNED BEEF HASH
Neither the flavor nor the texture is "mushy" when you whip up a skillet of this tongue-tingling hash. This is an all-time favorite of mine. I created it after eating a similar variation in Texas. -:Del Mason Martensville, Saskatchewan
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook hash browns in butter until almost tender. Stir in onions, peppers and seasonings. Cook until hash browns are lightly browned and peppers are tender. Add corned beef; heat through., Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. , Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs., Serve over hash mixture. Sprinkle with additional Cajun seasoning and serve with hot pepper sauce if desired.
Nutrition Facts : Calories 569 calories, Fat 38g fat (16g saturated fat), Cholesterol 539mg cholesterol, Sodium 1733mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
CORNED BEEF HASH WITH HOT CHERRY PEPPERS
When I was growing up, it was always a special treat to have a can of corned beef hash for breakfast. This is the same idea, but much better than whipping out the can opener and serving up a bowl of Mary Kitchen! If you're not a spicy pepper person, use a bell pepper instead, but I like adding pickled cherry peppers to my hash--just thinking about them makes my mouth water. Then toss in some fried onions and potatoes, and you'll have a dish that pretty much scratches any and all brunch itches. Salty, sweet, greasy, and spicy . . . mmmmm!!!
Provided by Anne Burrell
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the diced potatoes in a medium saucepan and fill with water to cover by an inch. Season with salt and TASTE the water--it should taste salty like the ocean. Bring the water to a boil over high heat and cook the potatoes until JUST cooked through, about 8 minutes. Drain the potatoes, spread them out on a baking sheet and let them cool completely. HINT, HINT: All this can TOTALLY be a do-ahead!!!
- Coat a large saute pan with olive oil, add the onion, season with salt, and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes.
- Add the cherry peppers and corned beef and cook until the beef is just beginning to brown and the peppers are very fragrant, about 1 minute. Pour in the pickling liquid and cook an additional 30 seconds. Add the potatoes and cook 1 to 2 minutes before stirring in 1/2 cup water. Continue to cook until the liquid cooks out, 2 to 3 minutes. Press the mixture against the bottom of the pan, turn the heat to high and cook another 4 to 5 minutes without stirring to get a nice brown, crispy bottom.
- Reseason if needed. Remove from the heat, toss in the parsley and serve with 2 eggs fried over easy per person.
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
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