VEGGIE CORNED BEEF RECIPES

Name: Corned Beef Veggie Hash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion (finely chopped (about 1 cup)); 2 cups chopped cooked potatoes (preferably Yukon gold 1/2-inch dice); 1/2 cup finely chopped carrots; 1 cup finely diced green bell pepper; 1/2 teaspoon Kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon sweet paprika; freshly ground black pepper; 2 cups finely chopped (cooked lean corned beef (9 oz))

CORNED BEEF VEGGIE HASH - SKINNYTASTE

Corned Beef Veggie Hash - Skinnytaste image

I love Corned Beef Veggie Hash with eggs for breakfast or brunch. Adding chopped veggies makes it even healthier!

Provided by Gina

Categories Breakfast Brunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion (finely chopped (about 1 cup))
2 cups chopped cooked potatoes (preferably Yukon gold 1/2-inch dice)
1/2 cup finely chopped carrots
1 cup finely diced green bell pepper
1/2 teaspoon Kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika
freshly ground black pepper
2 cups finely chopped (cooked lean corned beef (9 oz))

Steps:

Heat oil in a large nonstick skillet on medium heat.
Add the onion, bell pepper and carrots and cook 5 minutes, until the onions are translucent and the veggies are tender.
Mix in the potatoes, season with salt, garlic powder, paprika and black pepper.
Cover and cook until golden, stirring about 5 to 7 minutes.
Add the corned beef and press down so it’s in a single layer and continue to cook uncovered until the bottom is nicely browned, stirring after a few minutes.
Adjust salt to taste.
Serve with fried or poached eggs for breakfast.

Nutrition Facts : ServingSize 1 scant cup, Calories 300 kcal, CarbohydrateContent 26 g, ProteinContent 14.5 g, FatContent 16 g, SaturatedFatContent 4.5 g, CholesterolContent 62.5 mg, SodiumContent 782.5 mg, FiberContent 3.5 g, SugarContent 6.5 g

CORNED BEEF – INSTANT POT RECIPES

Corned Beef – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 120 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

12 ounces Guinness stout (or other dark beer or beef broth)
3-4 lbs corned beef ( with seasoning packet)
10 - 12 potatoes (skin on, egg-sized )
1 1/2 cups baby carrots
1/2 head cabbage (cut in half (optional))

Steps:

Pour beer into Instant Pot.
Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it “fall-apart” tender.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
When the time is up, quick-release the pressure.
Slice the corned beef against the grain and serve with vegetables.

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