Corned Beef Hash Egg Pastry Squares 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 HASH AND EGGS

Steps:

• In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

CORNED BEEF HASH

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.

CORNED BEEF HASH & EGG PASTRY SQUARES

Steps:

• Thaw puff pastry sheet at room temperature until workable but still cold, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Heat a large skillet over medium high heat. Add corned beef hash. Cook and stir, breaking down larger pieces, until fat is rendered and hash is beginning to crisp up, about 15 minutes. and spread out. Transfer to a paper towel lined plate.
• Unroll puff pastry onto a 2nd sheet of parchment paper lightly dusted with flour. Roll out to a (11x11-inch) square. Cut into 4 square (5 1/2 x 5 1/2-inch) pieces.
• Place squares on prepared baking sheet making sure they do not touch. Prick the center of each square several times with a fork. Bake in preheated oven 10 minutes. Pastry will have puffed in the middle. Gently press down the center of each pastry leaving a small puffed border around the edges.
• Divide corned beef among the pastry squares leaving a 1/2-inch border. Top with 1/4 cup of Swiss cheese. Arrange toppings to create a slight well in the center for the eggs.
• Carefully crack an egg into the center of each square. Sprinkle with salt and pepper.
• Bake until eggs are cooked to your preference, about 12 to 15 minutes.
• Serve topped with chopped green onions and a drizzle of sriracha sauce.

CORNED BEEF HASH & EGG PASTRY SQUARES

Steps:

• Thaw puff pastry sheet at room temperature until workable but still cold, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Heat a large skillet over medium high heat. Add corned beef hash. Cook and stir, breaking down larger pieces, until fat is rendered and hash is beginning to crisp up, about 15 minutes. and spread out. Transfer to a paper towel lined plate.
• Unroll puff pastry onto a 2nd sheet of parchment paper lightly dusted with flour. Roll out to a (11x11-inch) square. Cut into 4 square (5 1/2 x 5 1/2-inch) pieces.
• Place squares on prepared baking sheet making sure they do not touch. Prick the center of each square several times with a fork. Bake in preheated oven 10 minutes. Pastry will have puffed in the middle. Gently press down the center of each pastry leaving a small puffed border around the edges.
• Divide corned beef among the pastry squares leaving a 1/2-inch border. Top with 1/4 cup of Swiss cheese. Arrange toppings to create a slight well in the center for the eggs.
• Carefully crack an egg into the center of each square. Sprinkle with salt and pepper.
• Bake until eggs are cooked to your preference, about 12 to 15 minutes.
• Serve topped with chopped green onions and a drizzle of sriracha sauce.

CORNED BEEF HASH & EGG PASTRY SQUARES

Steps:

• Thaw puff pastry sheet at room temperature until workable but still cold, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Heat a large skillet over medium high heat. Add corned beef hash. Cook and stir, breaking down larger pieces, until fat is rendered and hash is beginning to crisp up, about 15 minutes. and spread out. Transfer to a paper towel lined plate.
• Unroll puff pastry onto a 2nd sheet of parchment paper lightly dusted with flour. Roll out to a (11x11-inch) square. Cut into 4 square (5 1/2 x 5 1/2-inch) pieces.
• Place squares on prepared baking sheet making sure they do not touch. Prick the center of each square several times with a fork. Bake in preheated oven 10 minutes. Pastry will have puffed in the middle. Gently press down the center of each pastry leaving a small puffed border around the edges.
• Divide corned beef among the pastry squares leaving a 1/2-inch border. Top with 1/4 cup of Swiss cheese. Arrange toppings to create a slight well in the center for the eggs.
• Carefully crack an egg into the center of each square. Sprinkle with salt and pepper.
• Bake until eggs are cooked to your preference, about 12 to 15 minutes.
• Serve topped with chopped green onions and a drizzle of sriracha sauce.