Potato And Corn Skillet Hash Recipes

HAMBURGER HASH

Steps:

• Brown beef and onion in a large saucepan until meat is no longer pink. Add potatoes, bouillon and water to cover.
• Cover saucepan, lower heat and let simmer for 30 minutes, or until potatoes are tender and water has been absorbed.

'DAY BEFORE PAYDAY' KIELBASA AND CORN HASH

Steps:

• Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Stir in the potatoes and kielbasa, and cook until the kielbasa is browned, and the potatoes are nearly tender, about 10 minutes. Add the frozen pepper mix and corn; season with red pepper flakes, salt, and pepper to taste. Cook, stirring occasionally, until the mixture is hot and the potatoes are tender, about 10 minutes more.
• Meanwhile, heat the remaining 2 tablespoons of canola oil in a large skillet over medium heat. Once hot, crack in the eggs, and cook to your desired degree of doneness, about 1 1/2 minutes per side for over-medium. Portion the kielbasa hash into 6 servings, and top each serving with a fried egg.

ONE SKILLET CORNED BEEF HASH

Steps:

• Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

EASY CORNED BEEF AND POTATO SKILLET

Steps:

• Chop/dice the onion and set aside.
• Thickly slice the Brussels sprouts and set aside.
• Slice the corned beef/meat and set aside.

SKILLET CORN AND POTATOES

Steps:

• In saucepan of boiling salted water, cook whole potatoes for 15 to 20 minutes, or just until tender but not mushy.
• Drain and peel potatoes.
• Cut potatoes into bite size chunks.
• In a large skillet, melt 1/3 cup butter over medium heat.
• Add potatoes; cook, stirring often, for 20 to 30 minutes, adding remainder of butter as necessary, until crispy and golden.
• Stir in cooked corn kernels and cloves of roasted garlic; cook for 5 minutes or until heated through.
• Remove from heat; stir in basil or mint.
• ROASTED GARLIC:.
• To roast garlic, slice top third of the two garlic heads to expose tops of cloves.
• Wrap each garlic head well in foil paper.
• Bake in center of preheated 425 degree Fahrenheit oven for about 40 minutes or until cloves are thoroughly softened.
• Let cool for at least 15 minutes.
• Squeeze out pulp.

CORN AND POTATO HASH

Steps:

• Heat oil in skillet.
• Add onions and green pepper, and cook until vegetables are tender.
• Add potatoes and heat until potatoes are lightly browned.
• Sprinkle with a dash of white pepper, chopped pimentos and salt, if desired.
• Stir to combine and cook a few minutes more.
• Just before serving you can add 1 cup of low fat mozzarella or cheddar cheese can be sprinkled on top; cover.
• Heat until cheese is melted.

SUNRISE SKILLET HASH

Steps:

• Place potatoes in a large glass bowl; cover and microwave on HIGH for 4 minutes.
• Meanwhile, cook bacon in a large deep skillet over medium heat until crisp. Remove bacon to drain on paper toweling; drain all but 3 tablespoons fat from the skillet.
• Add bell pepper, onion, and garlic to skillet. Cook and stir over medium-high heat until tender. Stir in par-cooked potatoes, ham, and cooked bacon. Season with salt and pepper; cook and stir 4 minutes longer.
• Add spinach to skillet; cover and cook until wilted. Continue cooking until hash is browned on bottom.
• Make 4 wells in center of the hash; crack an egg into each well. Reduce heat to medium and cook about 5 minutes or until eggs are set. Sprinkle with dill and more freshly ground pepper, if desired.

QUICK AND EASY CORNED BEEF BREAKFAST SKILLET

Steps:

• Preheat oven to 325 degrees F
• Using a large ovenproof skillet, cook the hash browns and the onion in the olive oil until the potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
• Make four wells in the corned beef mixture. Break one egg into each well. Sprinkle with salt and pepper.
• Cover and bake for 15-20 minutes or until eggs reach desired doneness. They will continue to cook after they are removed from the oven.
• Garnish with parsley if desired.

STEAK, CORN AND POTATOES WITH GARLIC BUTTER

Steps:

• Put the potatoes in a large nonstick skillet; cover with water and season with salt. Bring to a boil, reduce the heat to a simmer and cook until just tender, about 10 minutes. Drain, blot dry with paper towels and wipe out the skillet.
• Meanwhile, combine the butter, grated garlic, parsley, oregano, lemon zest and a big pinch of salt in a food processor. Pulse until smooth; set aside.
• Season the steak with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the steak and cook until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
• While the steak cooks, heat the reserved nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil and the potatoes. Cook, stirring occasionally, until the potatoes are browned around the edges, about 5 minutes. Add the corn, minced garlic and a pinch of salt; cook, undisturbed, until the corn is lightly browned, about 3 minutes. Add the scallions and cook, tossing, until combined. Season with salt and pepper and stir in the lemon juice.
• Divide the vegetables among plates. Slice the steak and add to the plates; top with the garlic butter.

POTATO AND CORN SKILLET HASH

Steps:

• Spread the potatoes in a 12-inch cast-iron skillet. Add 2 cups water, the vinegar and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce the heat to maintain a steady simmer and cook, stirring halfway through, until the water evaporates and the potatoes are softened, about 20 minutes.
• Increase the heat to medium high and add the olive oil. Cook, without stirring, until the potatoes are very browned on the bottom, 5 to 10 minutes. Using a firm metal spatula, scrape up the potatoes from the bottom of the skillet. Continue to cook, stirring and scraping often, until the potatoes are a rich golden brown and crisp all over, 20 to 30 more minutes. Add 1 to 2 more tablespoons olive oil as needed if the potatoes are too dry. Remove to a plate.
• Add the corn to the skillet. Cook, stirring occasionally, until browned and crisp-tender, 3 to 5 minutes.
• Return the potatoes to the skillet, stir well and season with salt and pepper. Remove from the heat and stir in about half the herbs. Top with the remaining herbs.