Cajun Corned Beef Hash Recipes

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.

CAJUN CORNED BEEF HASH

Steps:

• In a large skillet, cook hash browns in butter until almost tender. Stir in onions, peppers and seasonings. Cook until hash browns are lightly browned and peppers are tender. Add corned beef; heat through., Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. , Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs., Serve over hash mixture. Sprinkle with additional Cajun seasoning and serve with hot pepper sauce if desired.

CORNED BEEF HASH, CAJUN STYLE

Steps:

• In a deep microwave proof dish, combine cooking oil and flour, mixing well.
• Put into microwave and cook on high, stirring every 3 minutes until dark brown, a chocolate color. Be careful as it gets very hot.
• Set Aside and cool.
• Peel and cut potatoes into medium sized chunks.
• In a large dutch oven pot, heat water to boiling.
• Gradually add roux mixture stirring well to blend. Mixture should not be medium consistency, not runny.
• Add Corned Beef, potatoes, onions, salt and pepper bringing to a slow boil.
• Reduce heat to simmer and cook covered until potatoes are done, about 30 minutes.
• If mixture is too thick, add more water. If it is too thin, add more roux.