Best Rustic Corned Beef Hash Recipes

CORNED BEEF HASH RUSTIC PIE

Steps:

• Whisk flour, salt and sugar; cut in butter until mixture resembles small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Meanwhile, place potatoes and salt in a small saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender and browned, 6-8 minutes. Remove from heat; cool., Roll dough between two pieces of waxed paper to a 1/8-in.-thick, 12-in.-diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Preheat oven to 400°. Prick bottom and sides of crust with a fork; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly., To assemble the rustic pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Reroll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.

RUSTIC CORNED-BEEF HASH

Steps:

• Cut your baking potatoes into small pieces and leave to boil for 20-30 mins. DO NOT peel your potatoes as the peel will add texture and a nice rustic flavor to the mash.
• While your potatoes are cooking peel and slice your onion into small chunks. Fry these chunks in a large pan for 2-3 mins until they begin to soften. Slice your Corned-beef into small slices then add to the pan with the onions. Sir in until the now warm Corned-beef starts to mash itself and stir in your tin of beans. Leave to simmer for 2 mins, then transfer to a medium sized casserole dish.
• Once your potatoes are ready drain the water and return them to the saucepan. Add in your Paprika; Garlic Puree; Butter, half your cheese, and just a splash of Milk. Then mash the mixture together. Evenly layer the mash on top of your hash inside the casserole dish.
• Finally sprinkle the rest of your cheese evenly over the hash, slice your tomatoes, and evenly distribute them over the top of the dish. Place the whole thing onto the middle shelf of a preheated oven (gas mark 6) and leave to cook for around 15 mins, or until the tomatoes have softened and the cheese has melted.
• Season with a little salt and pepper as desired and serve with bread and butter.