Cheesy Beef Hash Recipes

Steps:

• Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.
• Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.

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.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the ground beef to a skillet, over medium heat.
• 4. While the beef is cooking, break it up using a wooden spoon.
• 5. When the beef is cooked, remove from pan, and drain on paper towels.
• 6. Add the grapeseed oil to the pan, and then add the onions.
• 7. Cook until they soften, and begin to lightly brown, 3 - 5 minutes.
• 8. Remove from the pan, and add to the reserved ground beef.
• 9. Add the butter to the pan.
• 10. When the foaming subsides, add the flour, and stir to make a blonde roux.
• 11. Add the milk, and allow the mixture to simmer until it thickens, 3 - 5 minutes.
• 12. Chef's Note: At this time, season the sauce with some salt, pepper, and cayenne, to taste.
• 13. Remove from the heat, and allow to cool for 20 minutes.
• 14. Place a rack in the upper-middle position, and preheat the oven to 350f (175c).
• 15. Return the reserved onions, and beef to the pan and stir to combine.
• 16. Add the hash browns, and incorporate them into the mixture.
• 17. Add the cheese and gently fold into the other ingredients.
• 18. Chef's Note: The cheese is up to you... I use a combination of sharp white cheddar, and pepper jack... Have some fun with it.
• 19. OPTIONAL TOPPING
• 20. Combine the dry ingredients with the melted butter, and sprinkle over the top before baking... So yummy.
• 21. Chef's Note: The topping gives the dish a little bit of a crunchy bite. Make the topping as spicy as you dare. In the colder months, I will add a bit of cayenne, white pepper, and even some red pepper flakes. In the warmer months, I have a tendency to be a bit more conservative. But that is just me.
• 22. BAKING THE DISH
• 23. You have several options here: 1. Rustic 1: Leave it in the skillet, and bake it. This makes it a truly one-dish recipe. Just make sure that your guests know that the pan is hot, hot, hot. 2. Rustic 2: You could use a glass baking dish, and bring it to the table. This method works well, when the skillet you used to cook the recipe is way too big. 3. Elegant: Serve it in individual ovenproof dishes. It is up to you... Chef's prerogative.
• 24. Chef's Tip: If you choose to serve it up in individual dishes, understand that you can freeze them, and when needed, defrost and bake.
• 25. Place into the preheated oven, and bake until the cheese is bubbly, and beginning to brown, 35 - 40 minutes.
• 26. PLATE/PRESENT
• 27. Let rest for a few minutes, and then serve it to your waiting guests. Enjoy.
• 28. Keep the faith, and keep cooking.

Steps:

• Cook the bacon in large skillet. Remove the bacon and reserve the bacon grease. Crumble the bacon
• cook the onion and garlic in bacon grease. Add the ground beef and spices. Cook until meat is done.
• In another skillet add some oil and fry the potatoes until crisp.
• Mix the mushroom soup with the cooked ground beef mixture. Add the cheese and heat until cheese is melted. Stir in the potatoes and bacon.
• Serve garnished with some fresh parsley if desired

Steps:

• In 12-inch nonstick skillet, cook beef and salt over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
• Stir potatoes into beef; reduce heat to medium-low. Cover; cook about 10 minutes, stirring occasionally, until potatoes are almost tender.
• Stir in bell pepper and onion. Cover; cook 5 to 10 minutes, stirring occasionally, until tender. Stir in cold-pack cheese food. Cook 1 to 2 minutes, stirring occasionally, until thoroughly heated. Top with shredded cheese.

Steps:

• Preheat the oven to 300 degrees F. Season meat with salt and pepper and sear on all sides in a hot saute pan. Place meat in a large roasting pan and cover with thyme, garlic, onions, carrots, chicken stock, and potatoes. Braise in the oven for 2 hours or until meat is tender. Strain liquid and place in an ice bath. Cool meat in liquid. Chop roasted onions and potatoes into a small dice. Shred beef and mix with potatoes, onions, chives, and parsley. Raise the oven to 350 degrees F. Heat a 10-inch cast iron skillet and add 1 tablespoon of butter. Place 2 cups of roast beef mix in skillet and place in the oven for approximately 15 minutes or until meat is slightly crisp on outside. Serve with poached eggs and hollandaise sauce, if desired.

Steps:

• In a large bowl, combine the potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until potatoes are thawed and set., Meanwhile, in a large saucepan over medium heat, cook the beef until no longer pink; drain. Stir in the water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese., Pour over potatoes. Bake for 5-10 minutes. Sprinkle with remaining onions and cheese; bake 5 minutes longer or until cheese is melted.

Steps:

• Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Mix hash brown potatoes, vegetable oil, and black pepper in a bowl; press into the bottom of the prepared baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef, garlic powder, and onion powder in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix water and gravy mix into the cooked beef; bring to a boil. Reduce heat, cover skillet, and simmer until water evaporates, about 5 minutes. Fold in 1/2 cup Cheddar cheese. Spoon beef mixture onto the potato crust.
• Bake in the preheated oven for 15 minutes. Sprinkle remaining 1/2 cup Cheddar cheese and bake until cheese is lightly browned, about 5 more minutes.