Cheesy Beef Hash Recipes

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CHEESY CORNED BEEF HASH CASSEROLE



Cheesy Corned Beef Hash Casserole image

An easy dish to throw together at the last minute. My family loves it and you can substitute chicken or tuna!

Provided by Aubrey Smith

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Beef

Time 45m

Yield 8

Number Of Ingredients 7

1 (12 ounce) package egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup milk
1 (15 ounce) can corned beef hash
1 small onion, diced
salt and pepper to taste
¼ pound processed cheese, cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
  • In a large bowl, mix together soup, milk, corned beef hash, onion, salt, pepper and noodles. Spoon into prepared casserole and sprinkle with cubed cheese.
  • Bake in preheated oven for 30 minutes or until cheese is bubbly.

Nutrition Facts : Calories 327.9 calories, Carbohydrate 37 g, Cholesterol 59.9 mg, Fat 14.1 g, Fiber 1.6 g, Protein 13.1 g, SaturatedFat 6.1 g, Sodium 739.2 mg, Sugar 2.9 g

CHEESY HAMBURGER HASH



Cheesy Hamburger Hash image

Cheesy Hamburger Hash is a filling, savory breakfast that's perfect for the whole family with ground beef, melty cheese, and fluffy, crispy potatoes.

Provided by Sabrina Snyder

Categories     Breakfast

Time 20m

Number Of Ingredients 8

2 tablespoons vegetable oil
2 russet potatoes (, peeled and cut into 1" chunks (about 2 cups))
1 pound ground beef (, (85/15))
1 yellow onion (, diced)
1/2 red bell pepper (, diced)
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1 1/2 cups cheddar cheese (, shredded)

Steps:

  • Add oil to a large skillet on medium-high heat.
  • Cook the potatoes for 8-10 minutes, stirring occasionally until lightly browned on all sides.
  • Add beef, onions, and bell pepper to the skillet, cooking and breaking the beef apart as it cooks.
  • Season with salt and pepper.
  • Cook well until beef is browned, onions are translucent and potatoes are tender about 10 minutes.
  • Stir in cheddar cheese just before serving.

Nutrition Facts : Calories 288 kcal, Carbohydrate 12 g, Protein 17 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 61 mg, Sodium 463 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

COMFORT ESSENTIALS: CHEESY BEEF & HASH BROWN BAKE



Comfort Essentials: Cheesy Beef & Hash Brown Bake image

This is an easy/peasy dish to throw together, and has comfort food written all over it. My two favorite times to serve it are as an early lunch, or later in the evening by the fire. I will usually make this recipe in single-served ovenproof dishes; however, you could chuck the whole thing into a baking dish, or just bake it...

Provided by Andy Anderson !

Categories     Casseroles

Time 1h

Number Of Ingredients 17

PLAN/PURCHASE
1 lb ground beef, or other beef, like brisket, roast, etc.
1 Tbsp grapeseed oil
1/2 medium yellow onions, diced
8 oz hash browns, frozen variety, defrosted
2 Tbsp sweet butter, unsalted
2 Tbsp flour, all-purpose variety
10 - 12 oz whole milk
1 c cheese, freshly shredded, more on this later
salt, kosher variety, to taste
white pepper, freshly ground, to taste
red pepper flakes, or cayenne pepper, to taste
OPTIONAL TOPPING
1/4 c panko breadcrumbs
1/4 c parmesan cheese, grated
1 Tbsp sweet butter, unsalted, melted
spices (salt/pepper/etc.) have fun with it

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your Ingredients (mise en place).
  • 3. Add the ground beef to a skillet, over medium heat.
  • 4. While the beef is cooking, break it up using a wooden spoon.
  • 5. When the beef is cooked, remove from pan, and drain on paper towels.
  • 6. Add the grapeseed oil to the pan, and then add the onions.
  • 7. Cook until they soften, and begin to lightly brown, 3 - 5 minutes.
  • 8. Remove from the pan, and add to the reserved ground beef.
  • 9. Add the butter to the pan.
  • 10. When the foaming subsides, add the flour, and stir to make a blonde roux.
  • 11. Add the milk, and allow the mixture to simmer until it thickens, 3 - 5 minutes.
  • 12. Chef's Note: At this time, season the sauce with some salt, pepper, and cayenne, to taste.
  • 13. Remove from the heat, and allow to cool for 20 minutes.
  • 14. Place a rack in the upper-middle position, and preheat the oven to 350f (175c).
  • 15. Return the reserved onions, and beef to the pan and stir to combine.
  • 16. Add the hash browns, and incorporate them into the mixture.
  • 17. Add the cheese and gently fold into the other ingredients.
  • 18. Chef's Note: The cheese is up to you... I use a combination of sharp white cheddar, and pepper jack... Have some fun with it.
  • 19. OPTIONAL TOPPING
  • 20. Combine the dry ingredients with the melted butter, and sprinkle over the top before baking... So yummy.
  • 21. Chef's Note: The topping gives the dish a little bit of a crunchy bite. Make the topping as spicy as you dare. In the colder months, I will add a bit of cayenne, white pepper, and even some red pepper flakes. In the warmer months, I have a tendency to be a bit more conservative. But that is just me.
  • 22. BAKING THE DISH
  • 23. You have several options here: 1. Rustic 1: Leave it in the skillet, and bake it. This makes it a truly one-dish recipe. Just make sure that your guests know that the pan is hot, hot, hot. 2. Rustic 2: You could use a glass baking dish, and bring it to the table. This method works well, when the skillet you used to cook the recipe is way too big. 3. Elegant: Serve it in individual ovenproof dishes. It is up to you... Chef's prerogative.
  • 24. Chef's Tip: If you choose to serve it up in individual dishes, understand that you can freeze them, and when needed, defrost and bake.
  • 25. Place into the preheated oven, and bake until the cheese is bubbly, and beginning to brown, 35 - 40 minutes.
  • 26. PLATE/PRESENT
  • 27. Let rest for a few minutes, and then serve it to your waiting guests. Enjoy.
  • 28. Keep the faith, and keep cooking.

CHEESY BEEF HASH



Cheesy Beef Hash image

Skillet supper ready in 30 minutes! Try a beef main course in a new way -- a hearty meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1 lb lean (at least 80%) ground beef
1 teaspoon salt
5 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag)
1 medium green bell pepper, chopped (1 cup)
1/2 medium red onion, chopped (1/2 cup)
1 container (8 oz) Cheddar cold-pack cheese food or cheese spread
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • In 12-inch nonstick skillet, cook beef and salt over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
  • Stir potatoes into beef; reduce heat to medium-low. Cover; cook about 10 minutes, stirring occasionally, until potatoes are almost tender.
  • Stir in bell pepper and onion. Cover; cook 5 to 10 minutes, stirring occasionally, until tender. Stir in cold-pack cheese food. Cook 1 to 2 minutes, stirring occasionally, until thoroughly heated. Top with shredded cheese.

Nutrition Facts : Calories 700, Carbohydrate 56 g, Cholesterol 145 mg, Fat 2, Fiber 6 g, Protein 41 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1760 mg, Sugar 8 g, TransFat 1 1/2 g

CHEESY BEEF AND POTATO HASH



Cheesy Beef and Potato Hash image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 medium russet potatoes
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 small onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
8 ounces ground beef (90% lean)
1/2 teaspoon chili powder
1 1/2 cups grated sharp Cheddar

Steps:

  • Peel the potatoes and cut into small cubes (a little less than 1/2 inch). Put in a bowl and cover with cold water, mixing to rinse off the starch. Drain and rinse in a colander, then transfer to paper towels and pat dry.
  • Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until tender and golden brown on most sides, about 15 minutes. Season with 1/4 teaspoon salt and pepper to taste, then transfer to a plate with a slotted spoon.
  • Preheat the broiler on high.
  • Add the onion, bell pepper and garlic to the skillet and cook, stirring occasionally, until golden brown, about 7 minutes. Add the beef, chili powder and 1/2 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Return the potatoes to the skillet and mix to combine. Sprinkle the cheese over the hash.
  • Broil until melted and bubbling, about 1 minute.

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