CORNED BEEF HASH EGG CRESCENT RING
Corned beef hash, scrambled eggs, jalapeno, red pepper, and Cheddar cheese wrapped in a crescent ring.
Provided by Lela
Categories Main Dish Recipes Savory Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Separate crescent rolls and arrange them on the parchment paper in a circle with the short sides of triangles forming a 4-inch circle; overlap the edges of the pieces. Press dough where it overlaps to flatten.
- Whisk eggs, milk, garlic powder, onion powder, cumin, and cayenne pepper together in a bowl.
- Melt butter on medium low heat in a nonstick pan. Add chopped red peppers and jalapeno peppers. Cook and stir until tender, about 5 minutes. Pour in eggs. Gently scramble, pushing and lifting eggs until just set, about 3 minutes. Remove from heat.
- Heat vegetable oil on medium heat in a nonstick pan. Add Hormel Corned Beef Hash. Cook and stir until heated through and beginning to brown, 8 to 10 minutes.
- Spoon corned beef hash around the crescent roll ring. Top with 1/2 cup shredded cheese and scrambled eggs. Sprinkle with remaining 1/2 cup shredded cheese.
- Pull the points of each triangle over the hash, eggs, and cheese and carefully tuck under the center to form a ring. Some areas will have exposed filling.
- Bake in preheated oven until browned, about 20 to 25 minutes.
- Let cool 3 minutes before serving. Serve with salsa.
Nutrition Facts : Calories 342 calories, Carbohydrate 20 g, Cholesterol 128.5 mg, Fat 22.9 g, Fiber 1.1 g, Protein 13.4 g, SaturatedFat 9.5 g, Sodium 759.2 mg, Sugar 3.9 g
CORNED BEEF HASH AND EGGS
Make and share this Corned Beef Hash and Eggs recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 331.6, Fat 21.4, SaturatedFat 10.6, Cholesterol 402.5, Sodium 548.4, Carbohydrate 19.3, Fiber 3, Sugar 3.5, Protein 15.9
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 WITH FRIED EGGS
I love New York and, in particular, New York delis, where I always order a hot pastrami sandwich on rye bread and my husband always orders corned-beef hash with a fried egg. Although we don't have the same type of corned beef here, our humble, modest tinned version makes a mean old hash and, what's more, at an amazing price. A great meal made with incredible ease.
Categories Eggs recipes Brunch and Breakfast Quick and Easy recipes Recipes for 2
Yield Serves 2
Number Of Ingredients 8
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
Make and share this Baked Corned Beef Hash and Eggs recipe from Food.com.
Provided by Fritz Willie
Categories Breakfast
Time 28m
Yield 2 serving(s)
Number Of Ingredients 7
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
A classic combo - fried potatoes, onion, corned beef and a slick of English mustard. This makes a wonderful brunch, but is also a useful dinner dish to have in your repertoire. This is designed to be a low cost recipe.
Provided by Matthew Fort
Categories Light meals & snacks
Yield Serves 4
Number Of Ingredients 7
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.
SPRUCED-UP CANNED CORNED BEEF HASH
This is a quick and easy way to spruce up canned corned beef hash. Makes a great comfort meal. Adjust ingredients according to preference.
Provided by HollyG
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 17.9 g, Cholesterol 248.4 mg, Fat 26.9 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 12.4 g, Sodium 1156.8 mg, Sugar 2.9 g
CORNED BEEF HASH WITH EGGS
Provided by Adam Perry Lang
Categories Beef Breakfast Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 16
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.
CHEDDAR CORNED BEEF HASH WITH EGGS RECIPE
This corned beef hash has it all: tender golden potatoes, savory chunks of corned beef, runny yolk eggs & Seriously Sharp cheddar. Give it a try!
Provided by Cabot Creamery
Number Of Ingredients 6
Steps:
- BRING an inch or so of water to a boil in a saucepan fitted with a steamer basket. Add potatoes, cover and steam until slightly softened but not tender, 5 ½ to 7 minutes. Remove the basket from the saucepan. HEAT 1 tablespoon oil and butter in a 10.25-inch Lodge cast iron skillet over medium heat. Add onion and green pepper and cook stirring often until the vegetables start to soften, 4 to 5 minutes. Add corned beef, salt, pepper and smoked paprika and cook stirring 2 minute. ADD the remaining 1 tablespoon oil and stir to coat. Add potatoes and continue to cook, stirring occasionally and scraping up and turning over the potato mixture with a metal spatula, until the potatoes are tender and browned and forming a crust on the bottom of the skillet, 8 to 12 minutes. Add half and half and stir to coat. REDUCE temperature to medium-low. Create 4 wells in the potato mixture and crack an egg into each. With the cheese and cover the skillet with a lid or sheet or foil. Let the mixture cook until the cheese is melted and the eggs are set but the yolks are still runny, 5 to 6 minutes.
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5/5 (3)Total Time 30 minsCategory BreakfastCalories 437 per serving
- Heat 2 tablespoons of oil on medium heat in a 12 inch cast iron skillet. Add onions, let simmer for 1 minute. Add potatoes, corned beef, carrots and spices. Let saute until potatoes are golden and begin to crisp, about 10 minutes. Season liberally with salt and pepper.
- Create four small wells in the hash using the back of a spoon. Crack the eggs into the wells and bake for 7-10 minutes or until eggs reach the desired level of doneness. Garnish with fresh parsley and serve.
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CORNED BEEF HASH AND EGGS | STRIPED SPATULA
From stripedspatula.com
5/5 (13)Total Time 55 minsCategory BreakfastCalories 475 per serving
- Fill a pot large enough to hold a steamer basket with a couple of inches of water. Bring to a boil. Add diced potatoes to steamer basket, cover pot, lower heat, and steam for 5-7 minutes, until potatoes are just tender. Set aside.
- Melt butter over medium-high heat in a 10-inch, nonstick, oven-safe skillet. Add onion, bell pepper, and 1/2 teaspoon each kosher salt and pepper. Sauté until vegetables are softened, about 5 minutes.
- Stir in corned beef and cook until fat is released and corned beef is just starting to brown, about 3 minutes. Add potatoes and cook, occasionally (and gently) pressing the hash down and flipping the hash with a spatula, until potatoes are browned and corned beef is crisp in areas, about 6 minutes.
CORNED BEEF HASH AND EGGS - PUMPKIN 'N SPICE
From pumpkinnspice.com
Cuisine AmericanCategory Breakfast, Main CourseServings 4Total Time 30 mins
- Heat olive oil over medium heat in a cast iron skillet or regular skillet. Add green pepper and sauté until tender, about 4-5 minutes.
- Add the HORMEL® MARY KITCHEN® Corned Beef Hash, garlic powder, salt, and pepper. Stir to combine. Heat over low heat for about 1-2 minutes.
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From willcookforsmiles.com
Reviews 3Category Breakfast, Brunch, Main CourseCuisine AmericanTotal Time 35 mins
- Preheat a large pan over medium heat and add 2 tbsp of butter to melt. Saute diced onion in butter until browned.
- Add diced potatoes and remaining 2 tbsp of butter. Season with salt and pepper and once butter is melted, stir everything together. Let is saute for a few minutes before mixing again.
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From billyparisi.com
Ratings 6Total Time 35 minsCategory BreakfastCalories 496 per serving
- Add the butter to a large cast-iron skillet 12” to 14” over medium -ow heat and add in the onions to caramelize, about 10 minutes.
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CORNED BEEF HASH EGGS BENEDICT | BREAKFAST RECIPE | SPOON ...
From spoonforkbacon.com
Ratings 1Servings 4Cuisine AmericanCategory Breakfast, Brunch
- For hash: Pour oil into a skillet and place over medium-high heat. Add corned beef and sauté for 2 minutes. Add potatoes and continue to sauté for an additional 5 minutes. Season with salt and pepper. Add remaining hash ingredients and cook together for 7 to 10 minutes. Adjust seasonings and set aside.
- For hollandaise sauce: Place egg yolks and lemon juice into a stainless steel or heatproof glass bowl and whisk together until the mixture doubles in volume. Place mixture over a pot with simmering water (make sure the water from the pot does not reach the bottom of your bowl) and begin whisking. While whisking, begin to add melted butter, in a slow and steady stream, until fully incorporated and the hollandaise is thick and smooth (the sauce should gradually thicken as you add the butter) Add cayenne and season with salt and pepper. Remove from heat and cover with plastic wrap, directly over the surface and set aside.
- For poached eggs: Crack each egg into its own ramekin and set aside. Fill a medium pot with about 4 inches of water; add vinegar and bring to a boil. Using a whisk, create a small whirlpool in the water and carefully add eggs, one at a time, into the center of the whirlpool. (it’s best to do this in batches of 2) Cover and remove from heat. Allow eggs to poach for about 4 to 6 minutes before removing with a slotted spoon. Bring water back to a boil and repeat until all eggs have been poached.
- To assemble: Place an English muffin half onto a plate, cut-side up. Top with a heaping amount of hash followed by a poached egg. Finish with a generous drizzle of hollandaise (if hollandaise has thickened too much while sitting, just stir in chicken stock (1-3 tablespoons) until desired consistency has been reached) and a sprinkle of chives. Serve immediately.
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- Add the potatoes, onions and peppers, and cook for about 15 minutes until veggies are tender, stirring frequently. (Notes: I had to reduce my heat a little to medium-low. You want it sizzling, but no splattering everywhere. Also, use your intuition if you think you need more cook time. If the potatoes don't look done yet, cook a few more minutes.)
- Add salt and pepper, garlic and corned beef, turn off the heat (the pan will stay really hot, especially if it's cast iron), and cook another two minutes.
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