Corned Beef Hash And Potatoes Recipes

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CORNED BEEF HASH



Corned Beef Hash image

Provided by Food Network

Categories     main-dish

Time 45m

Yield Serves 4

Number Of Ingredients 9

2 tablespoons vegetable oil
8 ounces cooked corned beef, diced
1 white onion, finely chopped
1 bell pepper, finely chopped
2 medium baking potatoes, peeled and shredded (about 2 cups)
4 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground pepper
4 slices cheddar cheese (about 2 ounces)

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



Corned Beef Hash and Eggs image

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

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion
1/2 cup canola oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
8 large eggs
Salt and pepper to taste
2 tablespoons minced fresh parsley

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



Corned Beef Hash image

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

2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
2 cups diced corned beef
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
1 pound russet potatoes, diced
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste

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



Mashed Potato Corned Beef Hash image

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

4 large potatoes
1 (12 ounce) can corned beef
butter
milk
salt and pepper

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



Homemade Corned Beef Hash image

Here's how to make homemade corned beef hash using leftover corned beef that's about a thousand times better than the kind that comes from a can.

Provided by Danilo Alfaro

Categories     Breakfast     Brunch

Time 45m

Yield 6

Number Of Ingredients 7

1 pound small potatoes (white, red, or Yukon gold)
1 pound cooked corned beef
1/4 large onion, chopped
1 clove garlic
1/4 teaspoon paprika
Kosher salt , to taste
Freshly ground black pepper, to taste)

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



Corned Beef Hash and Potatoes image

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

3 cups cooked corned beef, about 1 1/2 lbs, course chop
2 cups potatoes, boiled, peeled, diced
2 tablespoons butter
1/2 cup onion, chopped
1 sweet bell pepper, diced, opt. red, green
2 celery ribs, chopped
1 garlic clove, minced
1 cup button mushroom, chopped, I have made with and without
1 tablespoon Worcestershire sauce
2 tablespoons parsley, chopped, flat leaf
2/3 cup beef stock, can use water
6 poached eggs (optional)

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



Corned Beef and Potato Bake With Hash Browns Recipe image

This is a great-tasting corned beef casserole recipe made with hash brown potatoes and Swiss cheese. It's an easy one-dish meal your family will love!

Provided by Diana Rattray

Categories     Brunch     Dinner     Entree

Time 1h

Yield 4

Number Of Ingredients 11

3 cups diced leftover corned beef
4 tablespoons butter (divided)
1 cup chopped onion
1/2 green bell pepper (chopped)
1/2 teaspoon dried leaf thyme
2 tablespoons spicy mustard (or grainy mustard)
16 to 24 ounces hash brown potatoes (thawed, about 5 to 6 cups)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 1/2 cups shredded Swiss cheese
1 cup breadcrumbs (preferably rye bread)

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



Corned Beef Hash image

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

6 large potatoes, peeled and diced
1 (12 ounce) can corned beef, cut into chunks
1 medium onion, chopped
1 cup beef broth

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



Corned Beef Hash image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 large russet potato, diced small
1 large sweet potato, diced small
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 large onion, diced small
2 cups corned beef, diced small
1 tablespoon steak seasoning
2 to 3 dashes Worcestershire sauce
4 large eggs
Hot sauce, for serving
Whole fresh parsley leaves, for garnish

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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