HOW TO COOK CORNED BEEF HASH RECIPES

Name: Corned beef hash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 500g potato, peeled and chopped; 2 tbsp vegetable oil; 1 onion, roughly chopped; 340g can corned beef, cut into cubes; 2 tbsp Worcestershire sauce; baked beans and a little curly parsley, roughly chopped, to serve (optional)

CORNED BEEF HASH RECIPE | BBC GOOD FOOD

Corned beef hash recipe | BBC Good Food image

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

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 6

Ingredients

500g potato, peeled and chopped
2 tbsp vegetable oil
1 onion, roughly chopped
340g can corned beef, cut into cubes
2 tbsp Worcestershire sauce
baked beans and a little curly parsley, roughly chopped, to serve (optional)

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, FatContent 15 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 25 grams protein, SodiumContent 2.1 milligram of sodium

CORNED BEEF HASH RECIPE - FOOD NETWORK

Corned Beef Hash Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
8 ounces cooked corned beef, diced
1 white onion, finely chopped
1 bell pepper, finely chopped
2 medium baking potatoes, peeled and shredded (about 2 cups)
4 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground pepper
4 slices cheddar cheese (about 2 ounces)

Steps:

Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

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In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break 1 egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

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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.

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CORNED BEEF HASH RECIPE - FOOD NETWORK

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Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

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CORNED BEEF HASH AND EGGS RECIPE: HOW TO MAKE IT

In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break 1 egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

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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.

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Bring a pan of salted water to the boil and add the potato and carrot, cooking for 15 minutes until just tender. Drain well and spread out on a tray lined with a tea towel to cool.

Cook the onion in 2 tbsp of the olive oil for 5-10 minutes until soft in a large frying pan.

Add the garlic and cook for 1 minute, then add the thyme, ½ the parsley, the potatoes, corned beef, cabbage and carrots.

Taste and add salt and a generous amount of black pepper to taste, stirring well.

Turn the oven low to keep the hash warm while frying eggs

Pat the mixture down in the pan and let brown for about 8-10 minutes

Invert onto a plate then slide back into the pan and brown the other side for 5-8 minutes

Slide onto a large plate and place in the low oven

Fry the eggs in olive oil to your liking, adding a grind of pepper

Plate the hash topped the remaining parsley and with an egg on top.

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