Corned Beef Hash And Eggs Recipes

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.

CORNED BEEF HASH AND EGGS

Steps:

• Cook onion and pepper in butter until tender.
• Stir in corned beef, potato, and broth.
• Cook and stir for 3 minutes.
• Sprinkle with salt and pepper.
• Using back of a spoon, make 4 indentations in hash.
• Break 1 egg into each indentation.
• Cook on low, covered, for about 4 minutes until desired doneness.

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.

CORNED-BEEF HASH WITH FRIED EGGS

Steps:

• Start this off by cutting the corned beef in half lengthways, then, using a sharp knife, cut each half into four ½ inch (1 cm) pieces. Now chop these into ½ inch (1 cm) dice, then scoop them all up into a bowl. Combine the Worcestershire sauce and mustard in a cup and pour this all over the beef, mixing it around to distribute it evenly. Now peel and halve the onion, cut the halves into thin slices and then cut these in half. The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on, then place the cubes in a saucepan. Pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and then covering with a clean tea cloth to absorb the steam. Now heat 2 tablespoons of the oil in the frying pan and, when it's smoking hot, add the sliced onions and toss them around in the oil to brown for about 3 minutes altogether, keeping the heat high, as they need to be very well browned at the edges. After that, push all the onions to the edge of the pan and, still keeping the heat very high, add the potatoes and toss these around, too, because they also need to be quite brown. Add a little more oil here if necessary. Now add some seasoning, then, using a pan slice, keep turning the potatoes and onions over to hit the heat. After about 6 minutes, add the beef and continue to toss everything around to allow the beef to heat through (about 3 minutes). After that, turn the heat down to its lowest setting and, in the smaller frying pan, fry the eggs in the remaining oil, see the recipe below or watch how to fry eggs in our Cookery School Video. Serve the hash divided between the two warm plates with an egg on top of each and don't forget to have plenty of tomato ketchup on the table.

BAKED CORNED BEEF HASH AND EGGS

Steps:

• Place half the can of corned beef hash in ovenproof bowls that hold approximately 16 ounces.
• Press the hash into the bowls like you are making a crust.
• The hash will be about ½-inch thick.
• Bake in 350 degree oven for about 15 minutes or until edges start to brown.
• Crack 2-eggs in each bowl on top of the hash.
• Give each bowl a couple shakes of worcestershire.
• Place 2 ounces of the swiss cheese on top of the eggs.
• Return to oven and bake for another 8 minutes or until eggs are done to your liking.
• Serve with the horseradish, smokey or plain.
• Yield 2 servings:.

CORNED BEEF HASH WITH FRIED EGG

Steps:

• Cook the peeled, chopped potatoes in a saucepan of salted boiling water for 8-10 minutes, or until tender. Once tender, drain and set aside.
• Meanwhile, heat one tablespoon of the olive oil in a large non-stick frying pan. Cook the onion with a pinch of salt over a medium heat for about five minutes, or until softened and turning golden-brown. Once the onions are cooked, push them to the edge of the pan.
• Add a little more oil to the pan and then add the potatoes, crushing them roughly with the back of a fork. Spread them out so that they cover the base of the pan and leave to cook for 4-5 minutes, or until a golden crust is beginning to form on the base. Turn and repeat until all the sides of the potatoes are golden-brown. Mix with the onions at the edge of the pan.
• Add the corned beef and English mustard to taste and stir through to mix well. Continue to cook over a low heat while you prepare the eggs.
• Add the remaining olive oil to a separate frying pan. Once hot, crack in the eggs and fry until the white is cooked through, but the yolk still runny.
• Serve the hash divided between serving plates with an egg on top and eat immediately.

CORNED BEEF HASH WITH FRIED EGGS

Steps:

• Cook the potatoes in boiling salted water until tender. Drain and set aside.
• Place the corned beef in a bowl, add the mustard, Worcestershire sauce and season with salt & pepper - stir through and set aside.
• Meanwhile, heat the olive oil over a medium heat in a large frying pan and fry the onion until it starts to soften. Add the potatoes, squash some of the potatoes with a fork and fry together for about 10 - 15 minutes until the potatoes are golden and are starting to crisp. Sprinkle over the chilli flakes and parsley, season to taste and toss together.
• Now add the corned beef and cook until it starts to warm through and starts to crisp in places.
• Make four holes in the corned beef and potato mixture and break an egg into each one. Cover the pan and fry for 2-3 minutes, or until the whites are set but the yolks remain runny.
• Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs and a good dollop of ketchup - enjoy!

SPRUCED-UP CANNED CORNED BEEF HASH

Steps:

• Saute bacon, bell pepper, onion, and garlic in a large skillet over medium heat until bacon is cooked and onion is translucent, 8 to 10 minutes.
• Mix in corned beef hash and mushrooms. Season with salt and pepper. Cook, flipping sections of the hash occasionally, until browned, about 10 minutes.
• Meanwhile, whisk eggs and milk together in a small bowl. Once corned beef hash is near done, pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are cooked and no liquid remains, 3 to 5 minutes.
• Stir in cheese and serve.

CORNED BEEF HASH WITH FRIED EGGS

Steps:

• Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain.
• In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden.
• Add bell pepper and cook, stirring, 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes.
• Serve hash with fried eggs.
• To make corned beef:
• In a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days.

CORNED BEEF HASH WITH EGGS

Steps:

• Dried chile salsa:
• Place chiles in a heatproof bowl and add boiling water to cover; let stand until soft, 15-20 minutes. Drain chiles, reserving soaking liquid.
• Blend chiles, onion, garlic, oil, vinegar, and 1/4 cup reserved soaking liquid in a blender, adding liquid by tablespoonfuls to thin until smooth.
• Hash and eggs:
• Melt butter in a large heavy skillet over medium-high heat. Add onion, garlic, and cabbage; cook, stirring occasionally, until onion and cabbage are golden brown and crisping at edges, 15-20 minutes.
• Add potatoes and Four Seasons Blend; cook until potatoes are crisp, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Make 6 divots in hash. Crack 1 egg into each divot.
• Cover skillet, reduce heat to medium-low, and cook until egg whites are just set, 7-10 minutes (eggs will continue to cook off heat). Top with parsley and serve with salsa.