CORNED BEEF POTATO DINNER
For St. Patrick's Day, I usually prepare this dish instead of the traditional corned beef dinner. This takes less time because it makes good use of the microwave...and it's very tasty. -Brooke Staley Mary Esther, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place potatoes and water in a 3-qt. microwave-safe bowl. Cover; microwave on high for 4-5 minutes or until potatoes are crisp-tender. Add the onion; cover and cook for 1-2 minutes or until onions are tender. Stir in the coleslaw mix. Cover and cook for 2-3 minutes longer or until potatoes are tender; drain., In a large skillet, saute corned beef in oil for 3-4 minutes; drain. Stir in the remaining ingredients. Cook and stir for 1 minute or until heated through. Add to the potato mixture; toss to combine. Cover and microwave for 1-2 minutes or until heated through.
Nutrition Facts : Calories 216 calories, Fat 6g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 1040mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.
CORNED BEEF POTATO ROSTI
A delicious way to serve leftover corned beef...good for any meal of the day! Found this recipe online at Chow.com posted by Amy Wisniewski. The ingredients are per the posted recipe, but I really just used what looked right to me; adjust based on how much you have! I used one small cooked potato and the rest was uncooked. Also added some leftover cabbage that was cooked with the corned beef. Also added some garlic powder, so add what you like...
Provided by StacyMD187373
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes and grate on the large holes of a box grater. Add salt and pepper to taste and toss to combine; set aside.
- Heat oil in a medium nonstick pan over medium heat. Once shimmering, add onion and cook until soft, about 4 minutes.
- Sprinkle 1/2 of the potatoes over the onions and stir to combine. Press with a spatula into an even layer. Sprinkle all of the corned beef evenly over the potatoes, then top with remaining potatoes and press again with the spatula to form a large potato cake. Cook undisturbed until the underside is golden, about 10 to 12 minutes. (This is the key to helping it hold together, don't play with it!).
- To flip the rösti, place a large plate over the potatoes and invert onto the plate. Return the pan to medium heat and add remaining oil. Slide the rösti back into the pan, reshape if necessary with the spatula, and cook the second side until golden, about 10 to 12 minutes. Slide onto a cutting board, slice, and serve.
Nutrition Facts : Calories 198.8, Fat 7.8, SaturatedFat 2.1, Cholesterol 27.8, Sodium 885.1, Carbohydrate 25.2, Fiber 2.6, Sugar 1.9, Protein 7.5
CORNED BEEFPOTATO RÖSTI
Steps:
- 1. Peel potatoes and grate on the large holes of a box grater. Place a fine mesh strainer over a medium bowl and transfer grated potatoes to the strainer. Add salt and pepper and toss to combine; set aside. 2. Heat 1 tablespoon of the oil in a medium nonstick pan over medium heat. Once shimmering, add onion and cook until soft, about 4 minutes. 3. Sprinkle 1/2 of the potatoes over the onions and stir to combine. Press with a spatula into an even layer. Sprinkle all of the corned beef evenly over the potatoes, then top with remaining potatoes and press again with the spatula to form a large potato cake. Cook undisturbed until the underside is golden, about 10 to 12 minutes. 4. To flip the rösti, place a large plate over the potatoes and invert onto the plate. Return the pan to medium heat and add remaining 1 tablespoon of oil. Slide the rösti back into the pan, reshape if necessary with the spatula, and cook the second side until golden, about 10 to 12 minutes. Slide onto a cutting board, slice, and serve.
SIMPLE ROSTI
I love these topped with a runny egg. The secret is to grate the potatoes when they are cold to ensure a good rosti.
Provided by PinkCherryBlossom
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Scrub the potatoes but leave the skin on.
- Cook the potatoes in boiling water for 7 minutes and allow to cool completely. When cool grate into a bowl.
- Heat 15g of the butter and cook the onion until soft. Stir the onion mix into the potato.
- Melt half of the remaining butter in a frying pan and add the potato mixture forming it into a cake shape.
- Cook for 15 minutes or until the bottom of the cake is brown.
- Melt the remaining butter and pour over the top of the cake. turn the rosti over and cook until golden.
Nutrition Facts : Calories 313.1, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.1, Sodium 173.8, Carbohydrate 40.9, Fiber 6.3, Sugar 3.6, Protein 4.5
CORNED BEEF HASH AND POTATOES
A great way to use up leftover corned beef. Perfect for brunch or dinner. From: "Joy of Cooking". I prefer using a red bell pepper as they tend to be sweeter. Cook time does not include poaching eggs.
Provided by Chicagoland Chef du
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in skillet.
- Add onions , garlic, bell pepper, celery and mushrooms. Saute' until tender.
- Add beef and potatoes, water/stock, Worcestershire, and parsley.
- Cook and stir over medium heat until warmed through and liquid is reduced to desired amount. OPT: Mash the beef and potatoes as desired.
- OPTIONS:.
- If a crispy & browned hash is desired, heat up oil in separate skillet and a divide into 6 portions and brown.
- Poach eggs, serve over hash.
Nutrition Facts : Calories 91.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 177, Carbohydrate 12.5, Fiber 2, Sugar 2.2, Protein 2.2
CORNED BEEF, POTATO & GREEN PEPPER HASH
This recipe was tweaked from one on the Net, but I can't remember the site! This is great served as a side dish on a brunch table or with eggs for breakfast. I hope you like it!
Provided by Mareesme
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, bring water to a boil.
- Add potatoes and salt. Return to a boil and cook 5 minutes then drain well.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat; add onion and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally.
- Place in large bowl. Add beef, potatoes, milk and parsley to onion mixture and mix lightly.
- Combine wine and mustard then stir into beef mixture and mix well.
- Wipe out skillet with paper towel; heat over medium heat until hot. Add remaining butter. Add beef mixture, pressing down firmly.
- Cook 15 minutes or until browned, turning several times.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 401.7, Fat 22.7, SaturatedFat 9.4, Cholesterol 100.1, Sodium 1310.6, Carbohydrate 28.7, Fiber 3.1, Sugar 3.8, Protein 18.8
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