Canned Corned Beef Hash Soup Recipes

Steps:

• Place corned beef in a bowl, pull it apart with a fork, and set aside.
• In a pan, on medium-low heat, sauté potatoes in oil for about 2 minutes, and season with salt and pepper.
• Add garlic, sauté for about 30 seconds.
• Add onion rings and sauté for a minute.
• Add the tomatoes and sauté for a minute.
• Throw in the corned beef and sauté with the other ingredients for 2 minutes.
• Season with salt and pepper to taste.
• Set heat on low, pour in water, and let the mixture simmer for 2-3 minutes just until the potatoes are perfectly cooked, most of the water is absorbed, and the mixture is slightly moist.
• Serve over white rice.
• Enjoy!

Steps:

• Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
• Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
• Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

Steps:

• Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
• Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
• Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
• Stir in the corned beef and season with salt and pepper.

Steps:

• In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.

Steps:

• Mix all ingredients together and put in casserole dish coated with cooking spray.
• Set oven at 350 degrees.
• Bake 45 minutes.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a one-quart casserole dish.
• Spread two cans of corned beef hash in lightly greased casserole dish.
• Make six indentations in corned beef hash with spoon.
• Break open egg and place raw eggs in each of the indentations.
• Sprinkle Tabasco sauce over entire mixture.
• Evenly cover mixture with shredded cheese.
• Bake at 350 degrees for approximately 35-40 minutes until egg yolks are fully cooked.

Steps:

• Cook onions in oil over medium-high heat until lightly browned, about 3 minutes.
• Add beef and potatoes and reduce heat to medium, and press down to compress.
• Cook without stirring until the bottom is browned 10-15 minutes.
• Garnish with parsley.

Steps:

• Heat oil in a large pot, add corned beef and brown thoroughly.
• Add remaining ingredients except tomatoes, bring to a boil, reduce heat and simmer 1/2 hour.
• Add tomatoes and simmer 1/2 hour.

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.