CORNED BEEF HASH BRITISH STYLE
This is my husband's favorite meal. I always had a different version of Corned beef hash until I met my Scottish husband who taught me how it was meant to be made. It is a wonderful casserole type dish that is very filling and perfect for cold nights in. Serve with vegetables or crusty French bread.
Provided by KAVA48
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them.
- Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes.
- Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.
Nutrition Facts : Calories 446.9 calories, Carbohydrate 59.1 g, Cholesterol 60.2 mg, Fat 12.7 g, Fiber 8.5 g, Protein 26.6 g, SaturatedFat 6 g, Sodium 909.6 mg, Sugar 8 g
BAKED CORN BEEF HASH
Layered ingredients baked in the oven make for an easy, quick and tasty meal that's good for those long cold winter nights.
Provided by Wenchpie
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
- Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.
Nutrition Facts : Calories 544.4 calories, Carbohydrate 43.7 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 6.3 g, Protein 36.9 g, SaturatedFat 11.1 g, Sodium 1715.8 mg, Sugar 11.1 g
CORNED BEEF HASH CASSEROLE
Make and share this Corned Beef Hash Casserole recipe from Food.com.
Provided by Wildflour
Categories One Dish Meal
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly butter a 3 1/2- or 4-quart crockpot.
- Sprinkle about one-fourth of the potatoes in, followed by one-third of the onion and one-third of the corned beef.
- Sprinkle with celery seed, salt and pepper.
- Repeat two more times, ending with the remaining potato, 1/2 cup cheese, and another sprinkling of salt, pepper, and celery seed.
- Mix together the cream of celery soup and evaporated milk; pour over the potato mixture.
- Cover and cook on LOW for 7 to 9 hours.
- This recipe yields about 6 servings as a side dish.
Nutrition Facts : Calories 175.8, Fat 4.8, SaturatedFat 1.8, Cholesterol 11.7, Sodium 435.6, Carbohydrate 29.6, Fiber 2.4, Sugar 1.5, Protein 4.9
CHEF JOHN'S CORNED BEEF HASH
When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers. Garnish with green onions and a poached egg.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
- Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
- Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.
Nutrition Facts : Calories 608.5 calories, Carbohydrate 36.2 g, Cholesterol 174.5 mg, Fat 35.5 g, Fiber 5.5 g, Protein 35.8 g, SaturatedFat 12.7 g, Sodium 2067.7 mg, Sugar 3.2 g
CORNED BEEF HASH BROWN CASSEROLE
Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.
- Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.
- Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
- Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.
DELUXE CORNED BEEF HASH
I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).
Provided by Debra Steward
Categories Breakfast and Brunch Potatoes
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.
Nutrition Facts : Calories 320 calories, Carbohydrate 24.6 g, Cholesterol 81.5 mg, Fat 14.1 g, Fiber 2.5 g, Protein 24.7 g, SaturatedFat 5.5 g, Sodium 1559.4 mg, Sugar 1.2 g
CORNED BEEF HASH GREEN BEAN CASSEROLE
Make and share this Corned Beef Hash Green Bean Casserole recipe from Food.com.
Provided by Chefdesitrus
Categories Corn
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Empty all cans into a 2 Quard casserole dish except the corned beef. Stir until mixed up.
- Add seasonings, stir.
- Use a fork to break pieces of the corned beef and sprinkle over top of casserole.
- Bake at 350 for 20 minutes.
Nutrition Facts : Calories 229.1, Fat 9.2, SaturatedFat 3.1, Cholesterol 17, Sodium 563.5, Carbohydrate 31.3, Fiber 7, Sugar 4.6, Protein 9.8
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