Corned Beef Hash With Hot Cherry Peppers Recipes

CORNED BEEF HASH RECIPE - MADNESS STYLE

Steps:

• Heat a cast iron pan to medium heat and add butter and olive oil. Melt and swirl.
• Increase heat to medium-high and add the potatoes. Sprinkle them with Cajun seasoning, salt and garlic powder. Cook them about 8-10 minutes, until they become fairly crispy.
• Reduce heat back to medium and add peppers, onion and corned beef. Cook about 4-5 minutes.
• Add chicken broth or water and let it steam up. Swirl in the hot mustard. Reduce the liquid, about 5 minutes, or until the potatoes are done to your liking.
• Swirl in hot sauce then top with shredded cheddar cheese (if desired). Reduce heat to low and let the cheese melt slightly, if using.
• Top the gorgeous hash with 2 lightly fried eggs and serve with your favorite hot sauce on the side.
• Enjoy!

ONE SKILLET CORNED BEEF HASH

Steps:

• Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

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.

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.