CORNED BEEF HASH
A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 6
Steps:
- Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
- Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.
Nutrition Facts : Calories 333 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium
CORNED BEEF HASH
Steps:
- Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
- Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
- Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.
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!
SPICY CORNED BEEF
this is a perfect dish for entertaining because it can be made several days in advance.after cooking in a spicy broth and slicing, the beef is glazed with a tomato-brown sugar sauce..any leftovers can be used in corned beef hash or sandwiches..
Provided by grandma2969
Categories Meat
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- in a large stockpot, combine all of the ingredients except the glaze and cover with warm water.
- Bring to a boil and simmer, covered, over medium-low heat for 40 minutes per pound, approximately 2 1/2 hours.
- the meat should be tender, but not falling apart.
- remove the beef from the broth, cover and cool, then refrigerate overnight.
- when the meat is cold, slice it very thinly and place in a 9x13" serving dish.
- cover and refrigerate.
- to serve, preheat the oven to 350*.
- make the glaze by combining the chili sauce and water.
- pour just enough glaze over beef to moisten it well.it should not cover the meat entirely.
- sprinkle the brown sugar over the top and bake the beef, uncovered for 30 minutes -- or untl the meat is heated through and the sugar is a bit crackly.you may want to turn up the heat to broil for a minute or two to achieve this effect.
Nutrition Facts : Calories 1058.5, Fat 72.7, SaturatedFat 24.3, Cholesterol 372.2, Sodium 4442.6, Carbohydrate 26.6, Fiber 1.4, Sugar 20.1, Protein 70.1
CORNED BEEF HASH
Make and share this Corned Beef Hash recipe from Food.com.
Provided by philipianjones
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the potatoes in boiling, salted water for about 10 minutes until tender. Drain.
- Heat the oil and saute the onion for a few minutes until transparent. Lift out with a slotted spoon and put in a bowl.
- Add the corned beef, tomatoes (with their juice), salt and pepper to the onion and mix well. Turn the mixture into an ovenproof dish.
- Pre-heat oven to 200°C (400°F) or Gas No 6.
- Mash the potatoes, then beat in the milk and beaten egg to make a soft fluffy consistency.
- Spoon the potato on top of the corned beef mixture and level off with a fork.
- Cook for about 25 minutes until the potato is brown and crispy.
Nutrition Facts : Calories 465.1, Fat 20.1, SaturatedFat 6.5, Cholesterol 138.3, Sodium 1008.6, Carbohydrate 48.6, Fiber 6.7, Sugar 6.1, Protein 23.3
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