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
Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
CORNED BEEF HASH
The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you'll want this all year long!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.
MASHED POTATO CORNED BEEF HASH
Make and share this Mashed Potato Corned Beef Hash recipe from Food.com.
Provided by chefnini
Categories Low Cholesterol
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes and fix like mashed potatoes using the butter and milk -- at the last mash the can of corned beef into the potatoes -- serve hot -- .
Nutrition Facts : Calories 497.5, Fat 16.5, SaturatedFat 5.5, Cholesterol 83.3, Sodium 986, Carbohydrate 64.9, Fiber 8.1, Sugar 2.9, Protein 22.9
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 AND POTATOES
A great way to use up leftover corned beef. Perfect for brunch or dinner. From: "Joy of Cooking". I prefer using a red bell pepper as they tend to be sweeter. Cook time does not include poaching eggs.
Provided by Chicagoland Chef du
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in skillet.
- Add onions , garlic, bell pepper, celery and mushrooms. Saute' until tender.
- Add beef and potatoes, water/stock, Worcestershire, and parsley.
- Cook and stir over medium heat until warmed through and liquid is reduced to desired amount. OPT: Mash the beef and potatoes as desired.
- OPTIONS:.
- If a crispy & browned hash is desired, heat up oil in separate skillet and a divide into 6 portions and brown.
- Poach eggs, serve over hash.
Nutrition Facts : Calories 91.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 177, Carbohydrate 12.5, Fiber 2, Sugar 2.2, Protein 2.2
CORNED BEEF AND POTATO BAKE WITH HASH BROWNS RECIPE
Steps:
- Heat oven to 375 F (190 C/Gas 5). Grease a 9-inch square baking dish or a 2 1/2-quart casserole.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the chopped onion and bell pepper and cook, stirring, until tender.
- Add the thyme and diced corned beef and then saute for 2 to 3 minutes, until hot. Stir in mustard and set aside.
- Press the thawed potatoes lightly in the baking dish. Sprinkle the potatoes lightly with Kosher salt and pepper, and then top the potatoes with about half of the shredded Swiss cheese; spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture.
- Put the rye bread crumbs in a small bowl. Melt the remaining 2 tablespoons of butter. Drizzle the butter over the breadcrumbs and mix well with a fork. Sprinkle the crumbs evenly over the casserole.
- Bake the casserole for 30 to 40 minutes, or until hot and the topping is lightly browned. See Meat Temperature Chart and Safe Cooking Tips
Nutrition Facts : Calories 1066 kcal, Carbohydrate 84 g, Cholesterol 122 mg, Fiber 9 g, Protein 36 g, SaturatedFat 27 g, Sodium 740 mg, Fat 66 g, ServingSize 4 servings, UnsaturatedFat 35 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
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes.
- Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir.
- Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve.
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Reviews 15Estimated Reading Time 2 minsServings 4
- Melt 1/2 of the grease (or butter) in a large skillet over medium high heat. Add the potatoes and toss to coat. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper. Cover with lid and cook for 5 minutes. Stir the potatoes and cover again. Cook an additional 4-5 minutes, until the potatoes are browned and fork tender. Remove the potatoes to a plate.
- Return the skillet to the stove over medium high heat and melt the rest of the grease. Add the onions and saute for 2-3 minutes, stirring only once or twice while they brown. Add the corned beef and saute for 2-3 minutes, breaking it up as it warms in the skillet. Add the cabbage and season with 1/2 teaspoon of salt and pepper to taste. Toss to combine and cover with lid. Let it cook until the cabbage is bright green and barely softened. Add the potatoes back in and toss to combine. Taste and adjust seasonings as needed. Enjoy!
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CORNED BEEF AND MASHED POTATO HASH RECIPE - NETMUMS
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5/5 (12)Category Autumn RecipesCuisine BritishTotal Time 40 mins
- Peel the potatoes and put them on to boil - once cooked, drain and mash with a large knob of butter
- Heat a little oil, add the onion and all of the other vegetables - once they are softened add the corned beef and keep on a low heat, stirring until it is heated through
CORNED BEEF–POTATO RöSTI RECIPE - CHOWHOUND
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4.5/5 (17)Total Time 35 minsCategory Breakfast, BrunchCalories 149 per serving
- Place a fine-mesh strainer over a medium bowl and transfer the grated potatoes to the strainer.
CORNED BEEF HASH | ASDA GOOD LIVING
From asda.com
3/5 (28)Total Time 40 minsCategory DinnerCalories 309 per serving
- Put the potatoes in a pan of boiling water; simmer for 3-4 mins, until more tender but still firm. Drain and pat dry with kitchen roll.
- Heat the oil on medium in a nonstick frying pan. Fry the onion with the garlic for 1 min, until softened but not turning brown.
- Add the potatoes and fry for 7-8 mins, stirring often, until light golden. Add the corned beef, pushing down against the hot pan to crisp the base. Cook for 10 mins, stirring occasionally, to mix the crispy bits in with the rest of the hash.
- Add the Worcestershire sauce, mustard and a grind of black pepper. Cook for 2 mins, stirring to combine.
CORNED BEEF HASH RECIPE - RAMSHACKLE PANTRY
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CORNED BEEF HASH - CULINARY HILL
From culinaryhill.com
Ratings 5Category BreakfastCuisine AmericanTotal Time 45 mins
- In a large skillet over medium heat, melt butter. Add onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring frequently, until onion is translucent, about 3 minutes.
- Increase heat to medium-high, and add potatoes, water and garlic. Cover and cook for 6 minutes. remove the cover and continue cooking, stirring frequently, until no water remains and the potatoes are cooked through, about 6 minutes.
- Remove pan from heat and using a spatula, mash approximately 1/8th of the potatoes. Stir mashed potatoes into the rest of the potatoes until just combined. Stir in corned beef and hot sauce. Spread hash into an even layer and press lightly. Return skillet to high heat and cook for 3 minutes.
- Gently stir hash and continue to cook until potato edges are crispy and browned, about 3 minutes. Transfer to a platter and serve, serving extra hot sauce separately.
CORNED BEEF HASH - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (10)Calories 292 per servingCategory Breakfast
- Heat the butter and oil in a skillet over medium heat. Add the onion and cook for 3-4 minutes or until softened.
- Add the potatoes and season with salt and pepper to taste. Go easy on the salt since there's plenty of salt in corned beef!
- Add the corned beef to the pan. Cook until the meat and potatoes are crispy and browned, stirring occasionally. This should take about 8-10 minutes.
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Ratings 46Servings 8Cuisine United StatesCategory Side Dish
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From foodandwine.com
Servings 6Total Time 50 mins
- Put the potatoes in a large pot and cover with water. Add a large pinch of salt and bring to boil. Cook over moderately high heat until tender, about 20 minutes. Drain the potatoes and return them to the pot. Shake the pot over the heat for 10 seconds to dry the potatoes. Remove from the heat. Add the butter and cream and coarsely mash the potatoes. Season lightly with salt and generously with pepper.
- In a food processor, pulse the corned beef until coarsely shredded. Stir the corned beef into the potatoes.
- In a large nonstick skillet, heat 1 tablespoon of the oil. Add the onion and season lightly with salt. Cover and cook over moderate heat until softened, about 5 minutes. Stir the onion into the hash. Wipe out the skillet.
- Preheat the oven to 325°. In the same skillet, heat 1 1/2 tablespoons of the oil until shimmering. Add half of the hash mixture and flatten with a spatula. Cook over high heat for 2 minutes. Reduce the heat to moderately high and cook until the hash is richly browned on the bottom, about 2 minutes longer. Working in sections, turn the hash over and cook until browned on the other side, about 2 minutes. Transfer the hash to a large rimmed baking sheet and keep warm in the oven. Repeat with the remaining 1 1/2 tablespoons of oil and hash. Serve with fried eggs, hot sauce and ketchup.
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