Best Canned Corned Beef Hash Soup Recipes

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CORNED BEEF HASH SOUP RECIPE



Corned Beef Hash Soup Recipe image

This rich and meaty corned beef hash soup is filling enough for dinner. Ready in 30 mins too!

Provided by Nicky Corbishley

Categories     Dinner

Time 35m

Number Of Ingredients 13

1 tbsp sunflour oil
1 medium onion (peeled and diced)
340 g (12 oz) tin of corned beef (roughly chopped)
1 1/3 litres (5 1/2 cups) beef stock ((Hot water plus 3 stock cubes. Use gluten free cubes if required.))
4 medium carrots (peeled and chopped into bite-size chunks)
2 medium potatoes (peeled and chopped into bite-size chunks)
1 small head cauliflower (chopped into small florets)
1 tsp cider vinegar (or use the vinegar from a jar of beetroot or pickled cabbage as I often do)
¼ tsp salt
¼ tsp black pepper
1 tbsp cornflour ((cornstarch))
3 tbsp cold water
Freshly chopped parsley - to serve

Steps:

  • Heat the oil in a large saucepan. Add the onion and cook on a medium heat for 3-4 minutes, stirring occasionally until the onions softens.
  • Add the chopped corned beef and stir into the onions (no need to cook it through).
  • Pour in the beef stock, stir and bring to the boil.
  • Add in the carrots and potatoes and simmer for 10 minutes. Stir a few times to break up the corned beef.
  • Stir in the cauliflower, cider vinegar, salt and pepper, then simmer for a further 10 minutes, stirring a couple of times during cooking.
  • Mix the cornflour with the cold water in a small bowl to make a slurry. Stir a little of the slurry at a time into the soup, until the soup thickens to your liking.
  • Taste the soup and season further if required, then divide between four bowls. Top with parsley before serving for a dash of colour.

Nutrition Facts : Calories 250 kcal, Carbohydrate 19 g, Protein 13 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 1569 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

CANNED CORNED BEEF HASH SOUP



Canned Corned Beef Hash Soup image

I love soups and making them from Semi scratch works for me too. If you are busy and love a good meal on the table in a hurry, make a big batch of this ahead and put it up for days when the weather is cold and you are tired. With warm bread and a cool salad dinner is on the table in 15 minutes.

Provided by Sandra Allen

Categories     Beef Soups

Time 2h5m

Number Of Ingredients 8

1 can(s) 14 oz. corned beef hash: my fav' is first cut or mary's kitchen.
1 c cabbage, shredded. i like the three kinds for color
1/2 c corn either canned or frozen
1 Tbsp garlic powder
1 Tbsp oregano, dried
1 Tbsp butter
1 dash(es) salt and pepper
1 1/2 can(s) water

Steps:

  • 1. In a 3 qt. pot, put corned beef hash and cabbage. Break it up and add 1.5 cans of water.
  • 2. Add the other seasonings and boil covered for about 15 minutes.
  • 3. Reduce heat and simmer for about 1-1.5 hours. Once the cabbage is translucent and tender, you can turn off the heat and let cool for 10 minutes uncovered.
  • 4. With plastic wrap, make a seal on the surface of the soup and up the sides making sure nothing can get out. Chill for a couple of hours. This will allow you to lift the wrap and all the fat will come up with it. Serve with some shredded cheese and a dollop of sour cream and some bread of your choice.

SPRUCED-UP CANNED CORNED BEEF HASH



Spruced-Up Canned Corned Beef Hash image

This is a quick and easy way to spruce up canned corned beef hash. Makes a great comfort meal. Adjust ingredients according to preference.

Provided by HollyG

Time 40m

Yield 4

Number Of Ingredients 10

4 slices bacon, chopped, or more to taste
1 small green bell pepper, diced
1 small onion, diced
1 tablespoon minced garlic
1 (15 ounce) can corned beef hash
1 (4 ounce) can sliced mushrooms, drained
salt and ground black pepper to taste
4 large eggs, beaten
¼ cup milk
¾ cup shredded Italian cheese blend

Steps:

  • Saute bacon, bell pepper, onion, and garlic in a large skillet over medium heat until bacon is cooked and onion is translucent, 8 to 10 minutes.
  • Mix in corned beef hash and mushrooms. Season with salt and pepper. Cook, flipping sections of the hash occasionally, until browned, about 10 minutes.
  • Meanwhile, whisk eggs and milk together in a small bowl. Once corned beef hash is near done, pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are cooked and no liquid remains, 3 to 5 minutes.
  • Stir in cheese and serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 17.9 g, Cholesterol 248.4 mg, Fat 26.9 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 12.4 g, Sodium 1156.8 mg, Sugar 2.9 g

CORNED BEEF HASH AND EGGS



Corned Beef Hash and Eggs 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

Time 35m

Yield 8 servings.

Number Of Ingredients 8

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 one 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, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

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