POTATO HASH WITH CORNED BEEF 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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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
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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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After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

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Reviews 4.1
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After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

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This recipe is equally good for breakfast as it is for breakfast lunch and dinner! You can make this with fresh (as here) or left over vegetables, and it tastes every bit as good with sweet potato, spring greens and parsnips substituted in.
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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

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The classic storecupboard recipe of corned beef hash has become part of the British food psyche: crispy yet squidgy and oh-so satisfying. Who’d have thought a meal of tinned meat and potatoes could be so much more than the sum of its parts? For a version with a spicier, Mexican twist, try our corned beef bean hash with chimichurri.
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Total Time 30 minutes
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Calories 588kcals per serving

Add the corned beef back to the frying pan with the potatoes, mix well, then fry for a few minutes more until heated through. Season with Worcestershire sauce and more black pepper, then sprinkle with parsley. If you want to, serve with fried eggs for a more filling supper.

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Have this cheap and cheerful store-cupboard-ingredient recipe up your sleeve for a last-minute brunch or lunch for two. Each serving provides 480 kcal, 28g protein, 35g carbohydrates (of which 8g sugars), 24g fat (of which 6.5g saturates), 5g fibre and 1.8g salt.
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Reviews 4.2
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Calories 480kcal per serving

Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs. Shake Worcestershire sauce over and season with pepper.

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