Sweet Potato Slightly Spicy Corned Beef Hash Recipes

CRISPY CORNED BEEF HASH RECIPE IN THE OVEN

Steps:

• Peel the potatoes and cut into 1/2-inch dice. (Maybe look at a ruler for reference - this is smaller than you may think.)
• Place potatoes and the tablespoon of salt into a medium pot and cover by at least an inch with cold water.
• Bring to a boil, then simmer until just barely tender. Drain well.
• Dry the potatoes well. If you've got 30 minutes, spread the cooked potatoes on a baking sheet lined with a few layers of paper towels. Gently but thoroughly pat them dry. Place the baking sheet, uncovered, in the fridge for 30 minutes (up to overnight). If you're short on time, skip the fridge and just do a good job patting them dry after draining.
• Preheat oven to 450°F with a rack in the center.
• In a 12-inch cast iron skillet, warm the oil over medium-high heat on the stovetop.
• Add onion, green pepper, and remaining 1/2 teaspoon salt. Cook, stirring from time to time, until tender, about five minutes.
• Add corned beef, potatoes, and pepper. Stir well and then press into a uniform layer in the pan. Cook undisturbed for a minute or two to give the browning a kickstart on the underside.
• Dot the top of the hash with the diced butter.
• Transfer to oven and bake for 20 minutes. (See note 8.)
• Sprinkle with the scallions and serve.

CORNED BEEF HASH

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.

SWEET POTATO (SLIGHTLY SPICY) CORNED BEEF HASH

Steps:

• Dice the corned beef, carrots, onions, bell peppers, and sweet potatoes into (roughly) the same size dice -- about 1/4" cubes. Combine the carrots, onions, and peppers in a bowl. Dice the brussels sprouts to a similar size (even though this is not too important -- brussels sprouts fall apart quickly when diced in small pieces). The corned beef should be put in one bowl, the sweet potatoes in another, the brussels sprouts in another, and (as mentioned before) the rest of the veggies, together.
• In a large skillet over high heat, add a quarter of the oil. When it is hot, add the sweet potatoes.
• Stirring to prevent sticking, saute the potatoes, seasoning with salt and pepper to suit your personal tastes and adding 1/3rd of the garlic powder. NOTE: During this time, you may need to turn the heat down to medium to prevent sticking and burning.
• When the potatoes are brown and nearly soft on the inside (about 5-8 minutes), remove them to one side.
• Over high heat in your large skillet, add another quarter of the oil. When it is hot, add the peppers, carrots, and onions. Stir together and saute, adding salt and pepper to taste along with another 1/3rd of the garlic powder. Cook until the onions turn translucent and start to brown (about 5-8 minutes).
• Remove the sauteed vegetables and add them to the same bowl as the already-cooked potatoes.
• Over high heat in your large skillet, add another quarter of the oil. When it is hot, add the brussels sprouts and season to taste with salt and pepper. Add the final 1/3rd of the garlic powder and saute. Cook until the hard, stem pieces of the brussels sprouts start to brown and get soft; the leaves should still be a deep green color and a sample piece should have a bit of crunch to it. (About 5-8 minutes).
• Add the corned beef to the cooking brussels sprouts and saute until the meat is warmed through (about 3 minutes).
• Add in the sweet potatoes, carrots, onions, and peppers. Stir everything to combine and add the minced fresh thyme, sage leaves, and crushed red chilis.
• Add the last quarter of the oil over the top and stir through. Cook everything together until you start to get brown patches in the blend.
• Remove from the skillet and place in a serving bowl.

SWEET POTATO HASH

Steps:

• Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
• Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

MASHED POTATO CORNED BEEF HASH

Steps:

• Boil potatoes and fix like mashed potatoes using the butter and milk -- at the last mash the can of corned beef into the potatoes -- serve hot -- .

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.