Corned Beef Hash With Hot Cherry Peppers Recipes

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CORNED BEEF HASH



Corned Beef Hash image

Here is a hearty meal that's perfect for two...or one hungry guy! It's great on it's own, or serve at breakfast with a few eggs. You can also triple the recipe and bring it to a barbecue as a substantial side dish.-Carrie Chaplin, Clendenin, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

2 tablespoons canola oil
1 cup diced fully cooked corned beef
1 cup diced cooked potato
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small heavy skillet, heat oil over medium-high heat. Stir in the remaining ingredients. Flatten mixture with a metal spatula. Cover and cook until bottom of potato mixture is crisp. Turn and brown the other side.

Nutrition Facts : Calories 331 calories, Fat 25g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 949mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g 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.

CORNED BEEF HASH



Corned Beef Hash image

Categories     Milk/Cream     Beef     Dairy     Egg     Onion     Potato     Breakfast     Side     Sauté     Quick & Easy     Mother's Day     Bell Pepper     Winter     Parsley     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

1 lb baking (russet) potatoes, peeled and cut into 1/4-inch dice
1-lb piece cooked corned beef, cut into chunks
1 cup chopped onion
1 large red bell pepper, cut into 1/4-inch pieces
2 tablespoons unsalted butter
1/4 cup heavy cream
4 large eggs (optional)
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
  • Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.
  • If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.

CORNED BEEF HASH WITH HOT CHERRY PEPPERS



Corned Beef Hash with Hot Cherry Peppers image

When I was growing up, it was always a special treat to have a can of corned beef hash for breakfast. This is the same idea, but much better than whipping out the can opener and serving up a bowl of Mary Kitchen! If you're not a spicy pepper person, use a bell pepper instead, but I like adding pickled cherry peppers to my hash--just thinking about them makes my mouth water. Then toss in some fried onions and potatoes, and you'll have a dish that pretty much scratches any and all brunch itches. Salty, sweet, greasy, and spicy . . . mmmmm!!!

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

4 large Yukon gold potatoes, cut into 1/4-inch dice
Kosher salt
Extra-virgin olive oil
1 yellow onion, cut into 1/4-inch dice
8 pickled cherry peppers from a jar, stemmed, seeded and cut into 1/4-inch dice, plus 1/4 cup of the pickling liquid
1/4 cup of the pickling liquid
1 pound corned beef, cut into 1/4-inch dice
1/2 bunch of fresh Italian parsley, leaves finely chopped
8 eggs, fried over easy, for serving

Steps:

  • Put the diced potatoes in a medium saucepan and fill with water to cover by an inch. Season with salt and TASTE the water--it should taste salty like the ocean. Bring the water to a boil over high heat and cook the potatoes until JUST cooked through, about 8 minutes. Drain the potatoes, spread them out on a baking sheet and let them cool completely. HINT, HINT: All this can TOTALLY be a do-ahead!!!
  • Coat a large saute pan with olive oil, add the onion, season with salt, and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes.
  • Add the cherry peppers and corned beef and cook until the beef is just beginning to brown and the peppers are very fragrant, about 1 minute. Pour in the pickling liquid and cook an additional 30 seconds. Add the potatoes and cook 1 to 2 minutes before stirring in 1/2 cup water. Continue to cook until the liquid cooks out, 2 to 3 minutes. Press the mixture against the bottom of the pan, turn the heat to high and cook another 4 to 5 minutes without stirring to get a nice brown, crispy bottom.
  • Reseason if needed. Remove from the heat, toss in the parsley and serve with 2 eggs fried over easy per person.

CORNED BEEF, POTATO & GREEN PEPPER HASH



Corned Beef, Potato & Green Pepper Hash image

This recipe was tweaked from one on the Net, but I can't remember the site! This is great served as a side dish on a brunch table or with eggs for breakfast. I hope you like it!

Provided by Mareesme

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

12 ounces leftover cooked corned beef, cut into 1/2 inch cubes
1 lb baking potato, peeled, cut into 1/2 inch cubes
1/2 teaspoon salt
1 tablespoon butter
1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup whole milk or 1/4 cup half-and-half
3 tablespoons chopped parsley
3 tablespoons dry white wine
1/2 teaspoon dry mustard
1 tablespoon butter
salt and pepper

Steps:

  • In large saucepan, bring water to a boil.
  • Add potatoes and salt. Return to a boil and cook 5 minutes then drain well.
  • Melt 1 tablespoon butter in large nonstick skillet over medium-high heat; add onion and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally.
  • Place in large bowl. Add beef, potatoes, milk and parsley to onion mixture and mix lightly.
  • Combine wine and mustard then stir into beef mixture and mix well.
  • Wipe out skillet with paper towel; heat over medium heat until hot. Add remaining butter. Add beef mixture, pressing down firmly.
  • Cook 15 minutes or until browned, turning several times.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 401.7, Fat 22.7, SaturatedFat 9.4, Cholesterol 100.1, Sodium 1310.6, Carbohydrate 28.7, Fiber 3.1, Sugar 3.8, Protein 18.8

CORNED BEEF HASH RECIPE - MADNESS STYLE



Corned Beef Hash Recipe - Madness Style image

Spice up your corned beef breakfast hash with this recipe, done up Madness style. We've incorporated Cajun spices, spicy peppers and plenty of your favorite hot sauce. Get cooking!

Provided by Mike Hultquist

Categories     Breakfast     Main Course

Time 30m

Number Of Ingredients 16

2 tablespoons butter
1 tablespoon olive oil
3 medium red potatoes (diced)
1 teaspoon Cajun seasonings
1 teaspoon garlic powder
1 teaspoon dried basil
1-2 jalapeno peppers (diced)
1-2 serrano peppers (diced (if desired))
1 small bell pepper (diced)
1 small onion (diced)
1 cup cooked corned beef (diced)
¼ cup chicken broth or water
2 tablespoons hot mustard
3-4 tablespoons of your favorite hot sauce + more for serving - Louisiana style recommended
½ cup shredded cheddar cheese ((optional))
2 fried eggs

Steps:

  • Heat a cast iron pan to medium heat and add butter and olive oil. Melt and swirl.
  • Increase heat to medium-high and add the potatoes. Sprinkle them with Cajun seasoning, salt and garlic powder. Cook them about 8-10 minutes, until they become fairly crispy.
  • Reduce heat back to medium and add peppers, onion and corned beef. Cook about 4-5 minutes.
  • Add chicken broth or water and let it steam up. Swirl in the hot mustard. Reduce the liquid, about 5 minutes, or until the potatoes are done to your liking.
  • Swirl in hot sauce then top with shredded cheddar cheese (if desired). Reduce heat to low and let the cheese melt slightly, if using.
  • Top the gorgeous hash with 2 lightly fried eggs and serve with your favorite hot sauce on the side.
  • Enjoy!

Nutrition Facts : Calories 334 kcal, Carbohydrate 31 g, Protein 11 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 46 mg, Sodium 826 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

CORNED BEEF HASH



Corned beef hash image

A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.

Provided by Katy Greenwood

Categories     Main course

Time 35m

Number Of Ingredients 6

500g potato, peeled and chopped
2 tbsp vegetable oil
1 onion, roughly chopped
340g can corned beef, cut into cubes
2 tbsp Worcestershire sauce
baked beans and a little curly parsley, roughly chopped, to serve (optional)

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.

Nutrition Facts : Calories 333 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium

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