CORNED BEEF HASH
A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 333 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium
HOMEMADE CORNED BEEF HASH
Steps:
- Serve right away with your favorite eggs.
Nutrition Facts : Calories 248 kcal, Carbohydrate 14 g, Cholesterol 74 mg, Fiber 1 g, Protein 15 g, SaturatedFat 5 g, Sodium 794 mg, Sugar 1 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CORNED OR ROAST BEEF HASH
A very flavorful hash, and a great way to use up left over roast beef or corned beef. This recipe is based on a recipe from the Julia Child & Company cookbook printed in 1978.
Provided by PanNan
Categories Roast Beef
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
- Saute the onions, stirring frequently for about 6 minutes, or until tender.
- Raise heat to medium high, and brown the onions for a few minutes.
- Lower heat, and blend in the flour to make a paste.
- (Might have to add a little more butter if it's too dry).
- Stir and cook for 2 minutes.
- Blend in the beef liquid (broth or gravy), and bring to a boil.
- Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
- Blend in the cream.
- Press the hash down firmly with the flat of a spatula.
- Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil).
- Cook slowly for 15 minutes, or until it has crusted on the bottom.
- Stir it to mix some of the crust into the hash.
- If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
- Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
- The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust.
- Do not stir this last crust into the hash.
- Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
- Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.
Nutrition Facts : Calories 1284.3, Fat 122.8, SaturatedFat 52.1, Cholesterol 186.5, Sodium 310.1, Carbohydrate 28.7, Fiber 3.9, Sugar 4.5, Protein 16.7
CORNED BEEF HASH
A combination of corned beef, potatoes, and onions. A quick and easy meal.
Provided by Jodi McRobb
Categories Breakfast and Brunch Potatoes
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 66.2 g, Cholesterol 48.2 mg, Fat 8.8 g, Fiber 8.4 g, Protein 23.3 g, SaturatedFat 3.6 g, Sodium 717.7 mg, Sugar 3.7 g
CORNED BEEF HASH
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes.
- Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir.
- Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve.
LEFTOVER ROAST BEEF HASH
Our family always has leftover roast beef and this recipe is a great way to finish it up!
Provided by IVPLAY
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 37m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
- Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
- Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
- Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 23.8 g, Cholesterol 18.1 mg, Fat 3.6 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 0.9 g, Sodium 389.8 mg, Sugar 3.2 g
CORNED BEEF HASH
Here is a hearty meal that's perfect for two...or one hungry guy! It's great on it's own, or serve at breakfast with a few eggs. You can also triple the recipe and bring it to a barbecue as a substantial side dish.-Carrie Chaplin, Clendenin, West Virginia
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small heavy skillet, heat oil over medium-high heat. Stir in the remaining ingredients. Flatten mixture with a metal spatula. Cover and cook until bottom of potato mixture is crisp. Turn and brown the other side.
Nutrition Facts : Calories 331 calories, Fat 25g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 949mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
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