Corned Beef Hash Sandwich Recipes

CORNED BEEF HASH SANDWICH

Steps:

• Cook corned beef to desired doneness. Combine mayonnaise, pesto and hot sauce. In the meantime, cook bacon.
• Add mayonnaise mixture to corned beef and combine well. Spread on two slices of bread, place 2 slices of bacon on each bread and a slice of tomato on each.
• Spray cooking spray on both sides and toast.

CORNED BEEF HASH AREPAS

Steps:

• In a skillet over medium-high heat, saute the onion in the oil until soft and translucent, about 4 minutes. Add the can of corned beef hash and black beans. Cook until the mixture is heated throughout and slightly crispy, 4 to 6 minutes. Remove from heat.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
• Cut the arepas in half horizontally. Distribute corned beef hash mixture on the bottom halves of the arepas. Top with slices of tomato and avocado and a poached egg. Close with arepa tops and serve.

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.

HOMEMADE CORNED BEEF HASH

Steps:

• Serve right away with your favorite eggs.

KAREN'S CORNED BEEF HASH SANDWICH

Steps:

• In a large skillet or griddle if you have one, melt the butter.
• Add the piles of corned beef and start browning them, giving them a little press with a spatula occasionally.
• When 1st side is brown and crispy, flip and cook the other side until brown and crispy.
• On toasted bread add one corned beef hash patty, 2 slices tomato, one slice of onion, salt and pepper(optional) and mayo, mustard or ketchup (also optional).
• This recipe makes 3 sandwiches.
• For a diner presentation, slice into halves and place on individual plates with a pickle spear and some chips. Enjoy!

CORNED BEEF SANDWICH RECIPE

Steps:

• Lightly toast bread. Spread 2 slices with dijon mustard.
• Layer with swiss cheese, corned beef, coleslaw and dill pickle slices.
• Spread thousand island dressing on the remaining 2 slices.
• Top sandwiches and serve with a pickle.

17 BEST CORNED BEEF SANDWICH RECIPE IDEAS

Steps:

• Preheat a skillet, pan, or griddle to medium heat; about a five-minute wait.
• Butter one side of each bread side.
• On the opposite side, spread a thin layer of Thousand Island dressing.
• On half of the bread slices, start layering with your cheese of choice, corned beef (to your desired thickness), and sauerkraut.
• Top layered slices with a buttered slice of bread each, buttered-side facing out (to be pressed onto the pan).
• Grill sandwiches on both sides until golden brown and serve hot.

CORNED BEEF HASH BROWN MUFFALETTA

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Add the green olives, kalamata olives, giardiniera, capers, parsley, vinegar, olive oil and honey to a food processor and pulse to make a coarse relish.
• Slice the boule in half horizontally. Spread the tapenade evenly over both halves of the boule. Layer the cheese evenly over the tapenade on the bottom half of the boule. Place both top and bottom halves cut-side up beside each other on the sheet pan.
• Lay the hot hash browns on top of the cheese, then evenly pile on the corned beef. Bake the open sandwich until the cheese is melted and the corned beef is warmed through, 6 to 8 minutes.
• Melt the butter in a large nonstick skillet over low heat. Working with one egg at a time, crack each egg into a small bowl or ramekin and then slowly add it to the skillet. Cover with a tight-fitting lid and cook, uninterrupted, until the whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season the eggs with pepper. Slide the eggs onto a plate.
• Top the corned beef with the sunny-side up eggs. Place the top piece of bread onto the sandwich. Cut into 4 wedges and serve.