Leftover Corned Beef Hash Recipes

LEFTOVER CORNED BEEF HASH

Steps:

• Heat oil in a pan over medium-high heat until sizzling. Place potatoes in the oil and cook, turning every couple of minutes, until golden brown, about 10 minutes.
• Shred corned beef and toss into the pan. Cook until heated through, about 10 minutes. Season with salt and pepper and give a good stir. Crack eggs on top, sprinkle with more salt and pepper, and cover until eggs are set, 3 to 4 minutes.

LEFTOVER CORNED BEEF AND POTATO HASH

Steps:

• In a large (12 inch) skillet over medium-high heat, melt the butter. Add the onion and cook the onion until softened, about 4 to 5 minutes, stirring as needed to avoid burning.
• Add the remaining ingredients to the skillet. Cook, stirring often until heated through.
• Create 6 pockets in the hash and crack one egg into each hole. Cover the skillet and reduce the heat to medium.
• Cook until the eggs reach your desired doneness. Season the eggs with salt and black pepper prior to serving.

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 HASH

Steps:

• Preheat oven to 375°F
• Heat 2 tablespoons of butter in an ovenproof skillet over medium heat. Add onion and corned beef and cook until onion is softened, about 5 minutes.
• Add remaining butter and stir in the potato and green pepper and continue to cook 5-7 minutes longer or until the potato starts to brown (don't stir too frequently to allow potatoes to crisp).
• Create 4 wells in the hash and break an egg into each hole. Season with salt and pepper.
• Bake for 12-15 minutes or until the eggs are cooked to your preference. Note, the eggs will continue to cook once removed from the oven so do not overcook.
• Garnish with parsley and serve.

CORNED BEEF HASH RECIPE (USING LEFTOVER CORNED BEEF)

Steps:

• In a large skillet heat the vegetable oil on medium until hot. Add the whole bag of frozen potatoes to the skillet
• Mix the potatoes, spread evenly in the skillet, cover and cook for about 10 minutes
• Uncover, mix again and cook for an additional 10 minutes until lightly browned (stir every few minutes to prevent burning)
• In a separate skillet, melt the butter on medium heat. Add the diced leftover corned beef and cook until just heated through (this is if you're using leftover corned beef that has already been precooked)
• Once the corned beef is heated through and the potatoes are done cooking, mix everything together into one skillet
• Season with salt and pepper to taste and mix well
• Top each serving with a fried egg if desired

LEFTOVER CORNED BEEF HASH WITH ROOT VEGETABLES

Steps:

• Preheat oven to 375 degrees F. Wash and peel carrots and parsnips, cut into approximately ½ inch dice. Peel potatoes, if desired (I prefer to leave the skins on), cut into ½ inch dice. Peel and dice shallots.
• Cover a rimmed baking sheet with foil. Place vegetables on baking sheet. Drizzle 2 T olive oil on vegetables. Using your hands, work oil through vegetables to evenly coat. Sprinkle garlic powder, half the minced rosemary, and salt and pepper to taste over vegetable mixture, then use hands to mix again. (Note: Corned beef is fairly salty, so be sparing when adding salt to vegetables.
• Spread vegetables onto baking sheet in a single layer. Place baking sheet in preheated oven. Cook for 30 minutes, until vegetables are cooked through and beginning to brown, stirring twice during cooking.
• Remove vegetables from oven and set aside. Spray a 9×13 baking dish lightly with cooking spray. Add cooked vegetables to dish, along with the corned beef. Mix with a spoon to distribute meat evenly among the vegetables.
• * Optional Eggs. If you're baking eggs along with the hash, make four indentations in the hash, crack egg into the well before continuing the bake. (After 12 minutes in the oven, the whites will be cooked and the yolks will be runny.) You can also use a poached egg, fried egg, or skip this step and serve without the egg.
• Place hash in oven and cook for 10 to 12 minutes. Remove from oven, sprinkle remaining rosemary over hash, and serve.

LEFTOVER CORNED BEEF BREAKFAST HASH

Steps:

• In a nonstick pan, heat the oil over medium-high heat. Add the bell pepper, mushrooms, onion and garlic and cook, stirring, until lightly caramelized, about 4 minutes. Add the corned beef and potatoes and cook until the potatoes begin to crisp, about 5 minutes; try not to move the pan to allow the potatoes and meat to brown. Season with salt and pepper. Add the scallions and toss.
• In a separate nonstick pan with some oil, cook the eggs sunny-side up or over easy, depending on your preference. A runny egg is best for this dish so it will be creamy when mixed with the hash.
• Put the hash on a plate and top with the eggs. Garnish with additional scallions.