Cheddar Shortcakes With Corned Beef Hash Recipes

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CHEDDAR SHORTCAKES WITH CORNED BEEF HASH

Categories     Bread     Beef     Cheese     Potato     Breakfast     Brunch     Bake     Sauté     St. Patrick's Day     New Year's Day     Cheddar     Winter     Pastry     Gourmet

Yield Makes 6 servings

Number Of Ingredients 19



Cheddar Shortcakes with Corned Beef Hash image

Steps:

  • Make biscuits:
  • Preheat oven to 425°F.
  • Stir together sour cream and water until smooth. Sift together flour, baking powder, baking soda, and salt into a bowl, then blend in butter with your fingertips or a pastry blender until there are no longer any lumps. Add Cheddar and toss, then stir in thinned sour cream with a fork until just combined.
  • Drop dough in 6 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes. Transfer biscuits to a rack to cool slightly.
  • Make hash while biscuits bake:
  • Peel potatoes and cut into 1/3-inch dice. Cook in a pot of boiling salted water until just tender, 8 to 10 minutes, then drain in a colander.
  • While potatoes are boiling, cook onions in butter in a deep 12-inch nonstick skillet over moderate heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add bell peppers and cook, stirring, until crisp-tender, about 5 minutes.
  • Add corned beef, potatoes, salt, and pepper and cook over high heat, stirring occasionally, until hash is browned and crisp, about 15 minutes. Stir in parsley.
  • Split biscuits and spoon hash and salsa onto bottom halves. Put tops on biscuits.

For biscuits
1 cup sour cream
3/4 cup water
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
3 tablespoons cold unsalted butter, cut into bits
6 oz sharp Cheddar, coarsely grated (1 1/2 cups)
For hash
2 lb yellow-fleshed potatoes such as Yukon Gold
2 onions, coarsely chopped
3/4 stick (6 tablespoons) unsalted butter
2 red bell peppers, coarsely chopped
1 lb (1/8-inch-thick) slices cooked corned beef, cut crosswise into 1/8-inch-wide strips
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup minced fresh flat-leaf parsley
Accompaniment:tomatillo salsa

CORNED BEEF HASH QUICHE

If you're a fan of corned beef hash, this quiche will not disappoint. This is my favorite version of this delicious quiche.

Provided by nygeo

Categories     Main Dish Recipes     100+ Quiche Recipes

Yield 8

Number Of Ingredients 10



Corned Beef Hash Quiche image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a skillet over medium heat. Saute onion and ham in the melted butter until onions are soft and ham begins to brown, 8 to 10 minutes. Remove from the heat and set aside to cool.
  • Whisk eggs, milk, garlic powder, salt, and pepper together in a large bowl.
  • Evenly spread corned beef hash onto the pie crust, pressing firmly with the back of a spoon. Spread ham and onion mixture over top. Pour egg mixture over the top until filled; avoid overfilling. Top with Cheddar cheese.
  • Place the quiche on a cookie sheet and bake in the preheated oven until crust is golden brown and center is set, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before slicing. Serve warm.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 18.7 g, Cholesterol 134.3 mg, Fat 23.7 g, Fiber 0.7 g, Protein 14.3 g, SaturatedFat 10.6 g, Sodium 665.5 mg, Sugar 2.1 g

1 tablespoon unsalted butter
1 small onion, chopped
½ cup diced cooked ham
4 large eggs
¼ cup milk
1 teaspoon garlic powder
salt and ground black pepper to taste
1 (15 ounce) can corned beef hash
1 (9 inch) frozen deep-dish pie crust
1 cup shredded Cheddar cheese

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