Creamy Corned Beef Hash Pinwheels Recipes

REUBEN PINWHEELS

Steps:

• In a medium bowl, mix together the cream cheese, Thousand Island dressing, and sauerkraut until smooth and well blended.
• Scoop 2 heaping tablespoons of the cream cheese mixture onto one side of a tortilla; spread evenly almost to the edges.
• Sprinkle with 1/4 cup of the cheese. Lay 2 slices of the corned beef (tearing the slices to make fit, if necessary) on top of the cheese.
• Roll the tortilla up tightly. Repeat with all other ingredients.
• Wrap the tortilla rolls in plastic wrap and place in the refrigerator for at least 1 hour.
• Remove from refrigerator and discard plastic wrap.
• Cut into rounds about 1 1/2-inches wide. Serve and enjoy!

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.

CREAMY CORNED BEEF HASH PINWHEELS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Add corned beef hash and break up larger chunks. Cook until browned on one side, 5 to 8 minutes. Turn and brown other side. Sprinkle with garlic powder and ground pepper. Transfer to a paper-towel-lined plate.
• Spread 1 dough sheet out onto lightly greased sheet of waxed paper. Spread half of the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Spoon half of the cooked corned beef hash evenly over cream cheese. Roll dough up into a log, starting at a long edge. Repeat steps to make another log with second dough sheet.
• Cut each roll into 1/2-inch thick slices (you should end up with 16 rolls total.) Place slices onto an ungreased baking sheet.
• Bake in the preheated oven until pinwheels are golden brown, 12 to 14 minutes. Serve immediately.

CREAMY CORNED BEEF HASH PINWHEELS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Add corned beef hash and break up larger chunks. Cook until browned on one side, 5 to 8 minutes. Turn and brown other side. Sprinkle with garlic powder and ground pepper. Transfer to a paper-towel-lined plate.
• Spread 1 dough sheet out onto lightly greased sheet of waxed paper. Spread half of the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Spoon half of the cooked corned beef hash evenly over cream cheese. Roll dough up into a log, starting at a long edge. Repeat steps to make another log with second dough sheet.
• Cut each roll into 1/2-inch thick slices (you should end up with 16 rolls total.) Place slices onto an ungreased baking sheet.
• Bake in the preheated oven until pinwheels are golden brown, 12 to 14 minutes. Serve immediately.

CORNED BEEF HASH

Steps:

• Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
• Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.
• If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.

CORNED BEEF ROLL-UPS

Steps:

• In a large bowl, beat cream cheese until smooth. Add the onion, Worcestershire sauce, salt, pepper and hot pepper sauce; mix well., Place two slices of corned beef on waxed paper. Spread 2 teaspoons cream cheese mixture over each slice. Stack one slice of corned beef on top of the other. Roll up tightly; wrap in plastic. Repeat with remaining beef and cream cheese mixture. Refrigerate for at least 1 hour or until firm. Cut into 1-in. slices. Serve on crackers.