Swiss Corned Beef Hash Recipes

CORNED BEEF HASH

Steps:

• Place the potatoes on a microwave-safe plate. Prick 2 to 3 times each with a fork. Microwave on high for 6 minutes, turning once, until you can press a fork into the potatoes easily (for large potatoes, this might take a couple of minutes longer). Let cool to room temperature, then dice.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer, sprinkle with the salt and pepper and let cook until golden brown on one side, about 4 minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about 4 more minutes. Transfer potatoes to a plate.
• Return the skillet to medium heat and add the remaining 1 tablespoon of butter, the corned beef, onion, and bell pepper. Cook and stir occasionally until the corned beef starts to brown and the vegetables soften, about 8 minutes. Stir in the garlic and cook 2 more minutes. Add the potatoes to the skillet and more salt and pepper, if you like. Stir to combine and reheat the potatoes for a couple of minutes.
• Serve with a fried egg and a few dashes of hot sauce, if preferred.

CORNED BEEF AND SWISS DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a skillet over medium heat. Cook and stir onion until tender, 5 to 7 minutes.
• Transfer onion to a large mixing bowl.
• Stir corned beef, cream cheese, mayonnaise, sour cream, Swiss cheese, and garlic powder into onion. Mix until thoroughly combined.
• Slice a piece of bread from the top of the Italian bread and hollow the center of the loaf, creating a long bread bowl. Leave at least 1/2 inch of bread on the sides. Reserve bread chunks from center of loaf for dipping if desired.
• Spoon the corned beef mixture into the bread bowl.
• Wrap the filled bread bowl in aluminum foil and place on a baking sheet.
• Bake in preheated oven until the dip is fully cooked and bubbling, 1 to 1 1/2 hours.

KICKED-UP CORNED BEEF HASH

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes in a saucepan and cover with water and bring to a boil over high heat. Reduce the heat to low; and simmer for 1 minute making sure the potatoes are still firm. Drain the potatoes in colander and set aside.
• Heat a 10-inch skillet, over medium-high. Add the butter and allow it to brown for 1 minute. Stir in the onions, garlic and jalapenos and cook for 5 minutes. Add the corned beef, horseradish, bouillon, potatoes, chives and Swiss cheese. Mix well, then remove from the heat. Spoon the hash into 6 (6-ounce) ramekins. Put the ramekins on a quarter sheet tray and bake until nicely browned, about 12 to 15 minutes. Remove from the oven and serve hot.

CORNED BEEF AND HAM HASH

Steps:

• Pierce potatoes with a fork and microwave on high until tender, about 5 minutes. Remove from the microwave and chop when cool enough to handle.
• Heat butter and olive oil in a skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes.
• Add chopped potatoes, cover, and cook for 5 minutes. Stir in corned beef and ham and season with salt and pepper. Cook until potatoes are crispy on the bottom, about 5 more minutes.
• While the potatoes are cooking, crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
• Plate the potato mixture and place fried eggs on top.

DELUXE CORNED BEEF HASH

Steps:

• Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

CORNED BEEF HASH

Steps:

• In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.