Karens Corned Beef Hash Sandwich Recipes
CORNED BEEF HASH SANDWICH
Make and share this Corned Beef Hash Sandwich recipe from Food.com.
Provided by mightyro_cooking4u
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 602.6, Fat 38.2, SaturatedFat 12.6, Cholesterol 68.7, Sodium 1374.7, Carbohydrate 44.8, Fiber 2.9, Sugar 4.4, Protein 19.4
CORNED BEEF HASH RECIPE BY TASTY
Here's what you need: water, kosher salt, brown sugar, pink curing salt, garlic, fresh ginger, cinnamon stick, bay leaves, mustard seed, black peppercorn, whole allspice berries, juniper berries, whole cloves, ice, beef brisket, large yellow onion, celery stalks, large carrots, ginger beer, dark extra-stout beer, unsalted butter, russet potato, medium yellow onion, kosher salt, freshly ground black pepper, corned beef, garlic, paprika, worcestershire sauce, large eggs, fresh chive
Provided by Matthew Johnson
Categories Breakfast
Time P10DT20h
Yield 4 servings
Number Of Ingredients 31
Steps:
- In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
- Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
- Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
- Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
- Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
- Melt the butter in a large cast-iron skillet over medium heat. Add the potatoes and onion and season with salt and pepper. Cook for about 5 minutes, until lightly browned.
- Add the corned beef, garlic, paprika, and Worcestershire sauce. Cook for another 1-2 minutes, until the beef is warmed through and slightly crisped. Remove the pan from the heat.
- Serve the hash with the eggs and garnish with chives.
- Enjoy!
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!
Nutrition Facts :
KAREN'S CORNED BEEF HASH SANDWICH
When I was waitressing, I got tired of the same old thing to eat every day, so I come up with this sandwich and it was a hit at the restaurant with the waitresses, cooks, and even a few regular customers!!
Provided by katybugkaren
Categories Lunch/Snacks
Time 13m
Yield 2-3 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 720.6, Fat 41.7, SaturatedFat 20.7, Cholesterol 113.8, Sodium 1540.8, Carbohydrate 62.2, Fiber 5.2, Sugar 6.5, Protein 25.2
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