RECIPE CORNED BEEF HASH RECIPES

Name: Corned Beef Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
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)

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.

CORNED BEEF HASH AND EGGS RECIPE: HOW TO MAKE IT

Corned Beef Hash and Eggs Recipe: How to Make It image

Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! —Rick Skildum, Maple Grove, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion
1/2 cup canola oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
8 large eggs
Salt and pepper to taste
2 tablespoons minced fresh parsley

Steps:

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.

Nutrition Facts : Calories 442 calories, FatContent 30g fat (6g saturated fat), CholesterolContent 242mg cholesterol, SodiumContent 895mg sodium, CarbohydrateContent 24g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 20g protein.

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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.

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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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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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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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