CORNED BEEF HASH AND EGGS
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
Time 35m
Yield 8 servings.
Number Of Ingredients 8
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.
CRISPY CORNED BEEF HASH RECIPE IN THE OVEN
Turn your leftovers into a dreamy, comforting breakfast or brunch with this crispy corned beef hash recipe. Cooking the hash in a cast iron skillet and
Provided by Carolyn Gratzer Cope
Categories Breakfast and Brunch
Time 1h15m
Number Of Ingredients 9
Steps:
- Peel the potatoes and cut into 1/2-inch dice. (Maybe look at a ruler for reference - this is smaller than you may think.)
- Place potatoes and the tablespoon of salt into a medium pot and cover by at least an inch with cold water.
- Bring to a boil, then simmer until just barely tender. Drain well.
- Dry the potatoes well. If you've got 30 minutes, spread the cooked potatoes on a baking sheet lined with a few layers of paper towels. Gently but thoroughly pat them dry. Place the baking sheet, uncovered, in the fridge for 30 minutes (up to overnight). If you're short on time, skip the fridge and just do a good job patting them dry after draining.
- Preheat oven to 450°F with a rack in the center.
- In a 12-inch cast iron skillet, warm the oil over medium-high heat on the stovetop.
- Add onion, green pepper, and remaining 1/2 teaspoon salt. Cook, stirring from time to time, until tender, about five minutes.
- Add corned beef, potatoes, and pepper. Stir well and then press into a uniform layer in the pan. Cook undisturbed for a minute or two to give the browning a kickstart on the underside.
- Dot the top of the hash with the diced butter.
- Transfer to oven and bake for 20 minutes. (See note 8.)
- Sprinkle with the scallions and serve.
Nutrition Facts : Calories 432 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 24 grams fat, Fiber 5 grams fiber, Protein 15 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 881 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
CORNED BEEF HASH BENEDICT WITH CHEESY MORNAY SAUCE
Provided by Jeff Mauro, host of Sandwich King
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the Mornay sauce: Add the butter to a medium pot set over medium heat. Add the flour and cook, whisking, until blonde in color, 2 to 3 minutes. Slowly whisk in 1 cup of the milk until combined. Add the Gruyere, mustard and nutmeg and simmer, whisking occasionally, until thick, about 10 minutes. Season with salt and white pepper. Keep warm over low heat, whisking occasionally and adding up to 1/2 cup additional milk to thin if needed, until ready to plate.
- For the corned beef hash: Heat a medium pan over medium heat. Add the oil and shallots and saute until translucent and slightly golden, about 10 minutes. Add the corned beef and saute until crispy and browned, 5 to 7 minutes more.
- For serving: Butter the English muffin halves and drizzle with a bit of honey. Sprinkle the tomato slices with salt, then place a couple slices on top of each muffin half, followed by some hash. Top with a sunny-side up egg and ladle Mornay sauce on top. Garnish with minced chives.
CANNED CORNED BEEF HASH RECIPE
This dish is frequently served for breakfast with eggs, and a canned version is available at most grocery stores.
Provided by Hazel Roddy
Categories Breakfast
Time 35m
Number Of Ingredients 6
Steps:
- The oil is heated in a large skillet over medium-high heat for the first step.
- Next, sauté the onions and potatoes until they are slightly browned, then add the corned beef.
- Then season with pepper and add 1 tablespoon of vinegar at a time, cooking for 3 to 5 minutes between additions.
- Finally, partially cover the skillet and reduce the heat to medium-low. Cook, stirring occasionally, for 20 minutes, or until the potatoes are tender.
Nutrition Facts : ServingSize 6 servings, Calories 450kcal, Sugar 3.4g, Sodium 1135mg, Fat 22g, SaturatedFat 7g, Carbohydrate 26g, Fiber 3.2g, Protein 33g, Cholesterol 96mg
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