Yorkshire Corned Beef Hash Soup Recipes

CORNED BEEF HASH SOUP RECIPE

Steps:

• Heat the oil in a large saucepan. Add the onion and cook on a medium heat for 3-4 minutes, stirring occasionally until the onions softens.
• Add the chopped corned beef and stir into the onions (no need to cook it through).
• Pour in the beef stock, stir and bring to the boil.
• Add in the carrots and potatoes and simmer for 10 minutes. Stir a few times to break up the corned beef.
• Stir in the cauliflower, cider vinegar, salt and pepper, then simmer for a further 10 minutes, stirring a couple of times during cooking.
• Mix the cornflour with the cold water in a small bowl to make a slurry. Stir a little of the slurry at a time into the soup, until the soup thickens to your liking.
• Taste the soup and season further if required, then divide between four bowls. Top with parsley before serving for a dash of colour.

YORKSHIRE CORNED BEEF HASH SOUP

Steps:

• Place water in a pan, season and add the Bay leaves and Lentils, Simmer for 15 minutes.
• Add onions, carrots and Mushrooms, simmer for 15 minutes.
• Add potatoes and cook on low heat untill potatoes are nearly cooked.
• Add Stock cube and cubed corned Beef.
• Cook for a further 10 minutes, thicken if necessary.
• Serve with crusty Bread as a hearty soup.

CANNED CORNED BEEF HASH SOUP

Steps:

• 1. In a 3 qt. pot, put corned beef hash and cabbage. Break it up and add 1.5 cans of water.
• 2. Add the other seasonings and boil covered for about 15 minutes.
• 3. Reduce heat and simmer for about 1-1.5 hours. Once the cabbage is translucent and tender, you can turn off the heat and let cool for 10 minutes uncovered.
• 4. With plastic wrap, make a seal on the surface of the soup and up the sides making sure nothing can get out. Chill for a couple of hours. This will allow you to lift the wrap and all the fat will come up with it. Serve with some shredded cheese and a dollop of sour cream and some bread of your choice.

CHEF JOHN'S CORNED BEEF HASH

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
• Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
• Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.