Best Cajun Corned Beef Hash Recipes

CAJUN CORNED BEEF HASH

Cajun Corned Beef Hash image

Neither the flavor nor the texture is "mushy" when you whip up a skillet of this tongue-tingling hash. This is an all-time favorite of mine. I created it after eating a similar variation in Texas. -:Del Mason Martensville, Saskatchewan

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

6 cups frozen shredded hash brown potatoes, thawed
1/4 cup butter
1/2 cup each finely chopped green onions, sweet red pepper and green pepper
1 teaspoon seasoned salt
3/4 teaspoon Cajun seasoning
3/4 teaspoon chili powder
1/2 teaspoon pepper
1-1/2 cups chopped cooked corned beef
1 tablespoon white vinegar
8 eggs
Additional Cajun seasoning and hot pepper sauce, optional

Steps:

In a large skillet, cook hash browns in butter until almost tender. Stir in onions, peppers and seasonings. Cook until hash browns are lightly browned and peppers are tender. Add corned beef; heat through., Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. , Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs., Serve over hash mixture. Sprinkle with additional Cajun seasoning and serve with hot pepper sauce if desired.

Nutrition Facts : Calories 569 calories, Fat 38g fat (16g saturated fat), Cholesterol 539mg cholesterol, Sodium 1733mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.

CORNED BEEF HASH, CAJUN STYLE

Corned Beef Hash, Cajun Style image

Our families have enjoyed this standard family recipes for decades. It is not what most people think of when they hear Corned Beef Hash. This is more like a stew with corned beef added. Since we have a cajun heritage, it is roux based. Warm and harty, it is a standard in our family.

Provided by Kathy Sterling

Categories Stew

Time 1h10m

Yield 8 Cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cooking oil
1 cup flour
6 cups potatoes
6 cups water
1 (12 ounce) can corned beef, Libby's brand
1 large yellow onion, finely chopped
2 teaspoons salt
2 teaspoons pepper

Steps:

In a deep microwave proof dish, combine cooking oil and flour, mixing well.
Put into microwave and cook on high, stirring every 3 minutes until dark brown, a chocolate color. Be careful as it gets very hot.
Set Aside and cool.
Peel and cut potatoes into medium sized chunks.
In a large dutch oven pot, heat water to boiling.
Gradually add roux mixture stirring well to blend. Mixture should not be medium consistency, not runny.
Add Corned Beef, potatoes, onions, salt and pepper bringing to a slow boil.
Reduce heat to simmer and cook covered until potatoes are done, about 30 minutes.
If mixture is too thick, add more water. If it is too thin, add more roux.

Nutrition Facts : Calories 1000.6, Fat 71.2, SaturatedFat 12.6, Cholesterol 83.3, Sodium 2149.5, Carbohydrate 68, Fiber 6.6, Sugar 3.5, Protein 23.7