Corned Beef Hash Rustic Pie Recipes

CORNED BEEF HASH RUSTIC PIE

Steps:

• Whisk flour, salt and sugar; cut in butter until mixture resembles small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Meanwhile, place potatoes and salt in a small saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender and browned, 6-8 minutes. Remove from heat; cool., Roll dough between two pieces of waxed paper to a 1/8-in.-thick, 12-in.-diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Preheat oven to 400°. Prick bottom and sides of crust with a fork; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly., To assemble the rustic pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Reroll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.

BAKED CORNED BEEF HASH

Steps:

• Preheat the oven to 180°C, Fan oven 160°C, Gas Mark 4. Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender. Simmer the leeks in boiling water for 10 minutes. Meanwhile, put the chunks of corned beef into a bowl with the tomato puree and Worcestershire sauce. Stir together gently. Drain the cooked potatoes and mash them with the butter and milk. Season to taste, then stir in the drained leeks. Pour the baked beans into an ovenproof dish and spread the corned beef mixture over the top. Spoon on the mashed potato mixture, spreading it out evenly. Sprinkle the cheese over the surface and bake for 30 minutes.

CORNED BEEF HASH

Steps:

• 1. Place corned beef roast in aluminum foil wrapped baking dish.
• 2. Add the packet of seasoning provided in the roast packaging to the corned beef.
• 3. Slow cook in the oven at 300 degrees for 4 hours.
• 4. Set aside to cool.
• 5. Once the corned beef is cooled, chop the corned beef roast into medium-fine pieces.
• 6. Cut potatoes into cubes.
• 7. Parboil until slightly tender.
• 8. Place potatoes in a large skillet with butter on med-high heat.
• 9. When potatoes begin to brown, add chopped onion.
• 10. Onions will begin to caramelize. Add the chopped corned beef. Salt and pepper to taste. Serve hot.
• 11. You may poach or fry an egg to serve on top. Some like hash pan fried crispy which is also quite tasty!

CANNED CORNED BEEF HASH BRUNCH PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch pie plate with 1 tablespoon butter.
• Combine corned beef hash and 1 egg in a medium bowl. Mix together and pour into the prepared pie plate. Press mixture around the edges as you would do for a crust.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, melt remaining butter in a skillet over medium heat. Add onion and saute until soft, about 5 minutes.
• Remove corned beef crust from the oven and spread onions over top. Layer with 1/4 cup Cheddar cheese and the mixed vegetables.
• Combine evaporated milk, remaining egg, flour, mustard, garlic powder, and pepper in a small bowl. Pour over the mixed vegetables. Sprinkle with remaining Cheddar cheese.
• Return to the oven and bake until set, 30 to 40 minutes.

RUSTIC CORNED-BEEF HASH

Steps:

• Cut your baking potatoes into small pieces and leave to boil for 20-30 mins. DO NOT peel your potatoes as the peel will add texture and a nice rustic flavor to the mash.
• While your potatoes are cooking peel and slice your onion into small chunks. Fry these chunks in a large pan for 2-3 mins until they begin to soften. Slice your Corned-beef into small slices then add to the pan with the onions. Sir in until the now warm Corned-beef starts to mash itself and stir in your tin of beans. Leave to simmer for 2 mins, then transfer to a medium sized casserole dish.
• Once your potatoes are ready drain the water and return them to the saucepan. Add in your Paprika; Garlic Puree; Butter, half your cheese, and just a splash of Milk. Then mash the mixture together. Evenly layer the mash on top of your hash inside the casserole dish.
• Finally sprinkle the rest of your cheese evenly over the hash, slice your tomatoes, and evenly distribute them over the top of the dish. Place the whole thing onto the middle shelf of a preheated oven (gas mark 6) and leave to cook for around 15 mins, or until the tomatoes have softened and the cheese has melted.
• Season with a little salt and pepper as desired and serve with bread and butter.

CORNED BEEF HASH

Steps:

• Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
• Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

20 WAYS TO USE LEFTOVER CORNED BEEF

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a corned beef in 30 minutes or less!

CORNED BEEF SHEPHERD'S PIE

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• In a large skillet , melt 2 tablespoons butter over medium heat. Add the onion and garlic; cook and stir for 4 to 5 minutes until crisp-tender.
• Add the carrots; cook and stir 4 minutes.
• Then add cabbage; cook and stir 4 to 5 minutes longer until crisp-tender.
• Then add the corned beef; cook and stir for 3 minutes.
• Add the flour; cook and stir for 3 minutes to remove the raw flour taste.
• Add the broth, ketchup, mustard, Worcestershire sauce, and salt and pepper to taste to the skillet and stir gently but thoroughly; simmer for 10 minutes.
• Meanwhile, combine 3 cups water, 3 tablespoons butter, and 1/2 cup milk in large saucepan; bring just to a boil.
• Remove from heat and beat in the potato flakes until combined. Add the sour cream and Parmesan cheese.
• Add the peas to the beef mixture.
• Pour the meat mixture into a 3-quart casserole dish. Top with the mashed potatoes and spread to cover, then run a fork over the potatoes to make shallow furrows. Sprinkle with paprika.
• Bake for 25 to 35 minutes or until filling is bubbly and the potatoes are golden brown.
• Let cool for 10 minutes, then serve.