CORNED BEEF HASH RECIPE | FOOD NETWORK
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
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 RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories main-dish
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 34
Steps:
- Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
- *Cook's note: Brisket should be prepared through the brining stage, but not cooked.
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- 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.
More about "recipe for corned beef hash recipes"
CORNED BEEF HASH RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Main course
Cuisine British
Calories 333 calories per serving
- 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.
CORNED BEEF HASH AND EGGS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 35 minutes
Category Breakfast, Brunch
Calories 442 calories per serving
- 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.
CORNED BEEF HASH RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.6
Total Time 15 minutes
Category Breakfast, Brunch
Calories 331 calories per serving
- 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.
CORNED BEEF HASH RECIPE WITH EGG | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 30 minutes
Calories 633 calories per serving
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.
CORNED BEEF – INSTANT POT RECIPES
Reviews 5
Cuisine Irish
- Slice the corned beef against the grain and serve with vegetables.
CORNED BEEF AND CABBAGE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
Reviews 4.1
Total Time 25 minutes
Cuisine American
- Enjoy!
CORNED BEEF AND CABBAGE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
Reviews 4.1
Total Time 25 minutes
Cuisine American
- Enjoy!
CORNED BEEF BRISKET RECIPE - HOW TO MAKE ROAST ... - DELISH
From delish.com
Reviews 5
Total Time 3 hours 20 minutes
Category gluten-free, St. Patrick's Day, meat
- Preheat oven to 325°. Trim excess fat from beef and rinse under cold water. Pat dry and place fat side up in large roasting pan fitted with a roasting rack. In a medium bowl with the end of a wooden spoon, or in mortar and pestle, combine and crush allspice, coriander, and cloves into slightly smaller pieces. (Leaving some whole is OK.) In a medium bowl, stir together brown sugar, black pepper, and crushed spices. Spread spice mix evenly over top of brisket. Add 6 cups water to roasting pan and cover brisket tightly with aluminum foil. Roast for 2 hours, then remove foil and roast until tender, 1 hour more. Let brisket rest for 15 minutes before slicing.
INSTANT POT CORNED BEEF | JOANIE SIMON
From joaniesimon.com
Reviews 4.8
Total Time 1 hours 55 minutes
Cuisine Irish
Calories 611 per serving
- To cook veggies, after the beef is removed from the pot, put cabbage, carrots and potatoes in the pot and cook them on high for 2 minutes then do a quick release and serve.
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