Corned Beef Breakfast Hash Recipes

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.

CORNED BEEF HASH AND EGGS

Steps:

• In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

SIMPLE CORNED BEEF HASH

Steps:

• You'll also want to have some eggs on hand to fry and put ontop of the hash, its tradition in our home. Also, rye bread goes so good with this hash, be sure to use real butter, it adds a rich touch to the rye toast.
• My kids eat this with ketchup -- I think it ruins it, but oh well!
• You can also make this simple hash with left over beef roast. But I would try a diffrent kind of bread for the toast.
• In a good sized frying pan, add the 2 tablespoons butter, then add the onions, saute until they are soft, but not colored (sweat them), then add in the potatoes, and cook them on low heat, and when they are tender, but not soft, approximately 20 mins, add in the meat, the salt, and garlic, cover and don't peak for about 10 mins more, you're just heating the meat up, but it will soften up too.
• While the meat is heating you should be frying your eggs -- to fry an egg, use a straight sided frying pan, fill it 1/4 of the way up with your choice of oil ( I prefer veg. oil).
• Let the oil come to 350 (when you put a drop of water in the oil, it will dance) then crack your egg into a bowl (serves 2 purposes, one you can see if the egg is fresh, secondly - you will be less likey to break the egg then if you break it on the side of the pan), then slide the egg carefully ino the hot oil, it will splatter, so be very careful. Now gently spoon the hot oil over the op of he egg until it is cooked to your tastes -- then scoop out with a metal slotted spoon, and let drain for a few seconds on a piece of paper, then place directly on the hash, repeat until you have enough eggs.
• Put the toaster on the table and let your family and guests make their toast themselves or you will never get to eat, lol.

ONE SKILLET CORNED BEEF HASH BREAKFAST

Steps:

• Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Carefully crack an egg into each indentation. Top with chopped tomatoes.
• Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.

CORNED BEEF HASH

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.

HOMEMADE CORNED BEEF HASH

Steps:

• Serve right away with your favorite eggs.

CORNED BEEF BREAKFAST HASH

Steps:

• If you are using cooked corned beef, skip this step and go to step two.
• In a large pot or Dutch oven, place raw corned beef and enough water to cover. Bring to a boil, shut off burner and discard liquid. This will lower the saltiness of the finished meat. Refill with clean water, add carrot pieces, one of the onions cut in half, one cleaned leek, tops removed and cut in half the long way, the celery pieces and the peppercorns. Bring back to a boil, cover partially and simmer for three hours. Check every hour and if too much water has evaporated, add more water. The liquid will be discarded at the end so just keep the meat covered with water during cooking. After three hours, discard liquid and vegetables and cool meat. This step can be done a day ahead.
• Cook bacon until crisp. Reserve bacon fat and set aside the cooked bacon.
• Place both diced potatoes into a pot and cover with water and a pinch of salt. Bring to a boil then shut off burner and let potatoes sit in hot water for ten minutes. Drain and set aside.
• Dice second onion and white part of second leek to ½ inch dice. Place butter and one tablespoon of bacon fat in medium frying pan and place onions and leeks and sauté on medium for four to five minutes until the onions are translucent. Remove from heat.
• In a large bowl, rough mash both potatoes with a potato masher (Do not over mash). Add cooked onions and leeks. Add garlic powder, parsley, thyme, Worcestershire sauce, hot sauce, nutmeg and mix.
• On a cutting board, trim corned beef of top layer of fat then slice against the grain into thick one inch slices. Then with your hands, break up each slice into small to medium sized pieces and add to the bowl with the other ingredients. Mix until thoroughly combined. Because you are using corned beef (which can be salty), only add salt at this point if the mixture needs it. Let this mixture sit under refrigeration for an hour to blend flavors. At this point, you could freeze half and continue if you are making this for four instead of eight.
• In a cast iron skillet or heavy bottomed pan over medium to medium high heat, add two tablespoons of the bacon fat until hot and the bowl of hash mixture (If your pan is not large enough, you may need to do this in two batches). Using a strong spatula, press mixture firmly down into the pan. Cook for five minutes or more to brown bottom and remove from burner (sneak a peek under one edge to make sure it is not getting overly browned). Make sure sides are not sticking and place a large plate, platter or cookie sheet over the pan and with caution, flip hash over onto plate or pan. Place fry pan back on the heat, add one more tablespoon of bacon fat until hot. Slide hash back into pan. At this point, don't fret if it's not perfect, after all this is hash and it is OK if the surface is not perfectly even and browned. While hash is browning on the second side, in a medium skillet with one tablespoon of bacon fat, cook four to eight eggs (one per person) to over easy or your preference.
• To serve, divide into four to eight portions, slide a spatula under each portion and slip onto a serving dish. Place a cooked egg over each portion. We served ours with a cooked buttered English muffin and a nice hot cup of steaming coffee.

CORNED BEEF HASH

Steps:

• Preheat the oven to 350°F (180°C) Heat the 12" (30-cm) Cast Iron Skillet over medium heat for 5-6 minutes. Chop the onion and pepper in the Manual Food Processor.Add 1 tbsp (15 mL) of the oil to the skillet. Add the onion and peppers, and cook for 4 minutes, stirring occasionally. Add the remaining oil to the skillet. Then add the potatoes, rub, and salt. Spread the potatoes into an even layer and cook, undisturbed, for 8-10 minutes. Stir in the corned beef and cook, undisturbed, for an additional 6-8 minutes. Remove the skillet from the heat. Crack the eggs over the hash and bake until the eggs are just set, about 10-12 minutes. Top with chopped parsley just before serving.

LEFTOVER CORNED BEEF BREAKFAST HASH

Steps:

• In a nonstick pan, heat the oil over medium-high heat. Add the bell pepper, mushrooms, onion and garlic and cook, stirring, until lightly caramelized, about 4 minutes. Add the corned beef and potatoes and cook until the potatoes begin to crisp, about 5 minutes; try not to move the pan to allow the potatoes and meat to brown. Season with salt and pepper. Add the scallions and toss.
• In a separate nonstick pan with some oil, cook the eggs sunny-side up or over easy, depending on your preference. A runny egg is best for this dish so it will be creamy when mixed with the hash.
• Put the hash on a plate and top with the eggs. Garnish with additional scallions.