Quick And Easy Corned Beef Breakfast Skillet Recipes
QUICK CORNED BEEF HASH
Chock-full of eggs, potatoes and meat, this hearty breakfast scramble would be tasty any time of day. Serve with Texas toast and wait for the compliments. Susanna Bellamy - Cremona, Alberta
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, melt 2 tablespoons butter; stir in the potatoes, beef, green pepper, mushrooms and salt. Cook, covered, over medium heat for 10-12 minutes or until vegetables are tender, stirring occasionally., Meanwhile, in a small bowl, whisk eggs and pepper. In another skillet, heat remaining butter over medium heat. Add egg mixture; cook and stir until eggs are completely set. Stir into potato mixture.
Nutrition Facts : Calories 262 calories, Fat 16g fat (7g saturated fat), Cholesterol 229mg cholesterol, Sodium 1058mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.
CORNED BEEF HASH
This cast iron breakfast skillet recipe is a classic way to use leftover corned beef from your St. Patrick's Day celebration, but it's simple and easy enough to make all year long.
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C) Heat the 12" (30-cm) Cast Iron Skillet over medium heat for 5-6 minutes. Chop the onion and pepper in the Manual Food Processor.Add 1 tbsp (15 mL) of the oil to the skillet. Add the onion and peppers, and cook for 4 minutes, stirring occasionally. Add the remaining oil to the skillet. Then add the potatoes, rub, and salt. Spread the potatoes into an even layer and cook, undisturbed, for 8-10 minutes. Stir in the corned beef and cook, undisturbed, for an additional 6-8 minutes. Remove the skillet from the heat. Crack the eggs over the hash and bake until the eggs are just set, about 10-12 minutes. Top with chopped parsley just before serving.
Nutrition Facts : U.S. nutrients per serving Calories 300, Total Fat 25 g, Saturated Fat 4.5 g, Cholesterol 55 mg, Sodium 950 mg, Carbohydrate 7 g, Fiber 1 g, Total Sugars 3 g, (includes 0 g added sugars), Protein 11 g
EASY CORNED BEEF AND CABBAGE
This corned beef and cabbage recipe is quick and easy. A no-fuss meal, that's great for St. Patrick's Day or a weeknight family dinner.
Provided by Trisheee
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
- Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.
Nutrition Facts : Calories 647.2 calories, Carbohydrate 45.8 g, Cholesterol 122.7 mg, Fat 34.3 g, Fiber 8.6 g, Protein 38.8 g, SaturatedFat 10.9 g, Sodium 2852 mg, Sugar 13.5 g
ONE SKILLET CORNED BEEF HASH BREAKFAST
Corned beef, onions, green bell pepper, eggs, diced tomatoes with green chiles and cheese cooked in one skillet for a delicious breakfast.
Provided by CliffG
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 29m
Yield 4
Number Of Ingredients 7
Steps:
- Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Carefully crack an egg into each indentation. Top with chopped tomatoes.
- Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 13.4 g, Cholesterol 218.2 mg, Fat 17.3 g, Fiber 1.3 g, Protein 15.9 g, SaturatedFat 7.1 g, Sodium 578.1 mg, Sugar 1.1 g
EASY CORNED BEEF RECIPE
This delicious easy corned beef is fantastic if you're looking to make a hearty meal that will please a crowd.
Provided by Gus
Categories Dinner
Time 2h10m
Number Of Ingredients 9
Steps:
- Place the beef into a large deep pot. Add the rest of the ingredients and fill with enough water to cover the beef.
- Place the pot over high heat and bring to a boil.
- Once boiling, reduce the heat until it is a gentle simmer. Cover and cook for 2 hours, and maintain a simmer.
- Remove the beef from the liquid and allow it to rest for 15 minutes.
- Serve & Enjoy.
Nutrition Facts : ServingSize 305.0 g, Calories 505.0 kcal, Fat 15.7 g, SaturatedFat 5.9 g, TransFat 0 g, Cholesterol 223 mg, Sodium 176 mg, Carbohydrate 9.1 g, Fiber 0.8 g, Sugar 7.2 g, Protein 76.2 g
QUICK AND EASY CORNED BEEF BREAKFAST SKILLET
Quick and easy way to make corned beef hash. You can substitute left over baked potatoes or diced frozen hash brown patties for cubed hash browns. You can use leftover corned beef (3 cups diced), or Certified Angus Beef deli corned beef.
Provided by Cook4_6
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 654.3, Fat 43.7, SaturatedFat 9.2, Cholesterol 241.6, Sodium 1406.7, Carbohydrate 44.3, Fiber 4.2, Sugar 3.1, Protein 20.4
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- In a large skillet over medium heat add the butter. Once melted add the onion and cook 3 minutes, until just becoming translucent.
- Add the cooked and diced potatoes. Spread out in an even layer over the pan. Add salt and pepepr to taste. Increase heat to medium-high. Once the potatoes begin to brown, toss or flip the potatoes so that they can brown on the other side.
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- Add 3 tablespoons of water to the edge that has been cleared for the water. Cover and reduce heat to medium-low to poach the eggs. Check after 2 minutes to see if you need more water. Add another tablespoon if needed to continue poaching and cook another 1-2 minutes to get the desired yolk. (3 minutes total will be fairly runny and 4 minutes will be more firm.) I like them a little runny.
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