Corned Or Roast Beef Hash Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes.
• Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir.
• Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve.

Steps:

• In a small heavy skillet, heat oil over medium-high heat. Stir in the remaining ingredients. Flatten mixture with a metal spatula. Cover and cook until bottom of potato mixture is crisp. Turn and brown the other side.

Steps:

• For corned beef:
• Place corned beef in a large Dutch oven or other heavy pot and add water to cover by 1". Add parsley sprigs, bay leaves, peppercorns, coriander seeds, and mustard seeds. Bring to a boil; reduce heat, cover, and simmer, skimming surface often and adding more water to pot as needed to keep meat submerged, until corned beef is tender, 3 1/2-4 hours.
• Add onion and potato to corned beef in pot and cook until vegetables are very tender, 20-25 minutes. Remove onion and potato from pot. Let cool; wrap separately and chill. Let corned beef cool in cooking liquid. Transfer corned beef to an airtight container and add as much cooking liquid as will fit (at least 1 cup). Cover and chill. Discard any remaining aromatics and cooking liquid.
• DO AHEAD: Corned beef and vegetables can be cooked 2 days ahead; keep chilled until ready to use.
• For hash:
• Remove corned beef from cooking liquid and shred enough to measure 2 cups (reserve any remaining corned beef for sandwiches or snacking).
• Preheat oven to 200°F. Thinly slice cooked onion and cut cooked potato into 1/2" pieces; toss in a large bowl with corned beef and 1/4 cup parsley. Moisten with cooking liquid if mixture is dry; season with salt and pepper.
• Heat 2 tablespoons butter in a medium nonstick skillet over medium heat. Add 1/2 of corned beef mixture and press into a pancake. Cook undisturbed until underside is brown and crisp, 6-8 minutes. Set a plate over pan and carefully invert pancake onto plate; slide back into pan, pressing back into shape if needed. Cook until second side is brown and crisp, 6-8 minutes. Transfer hash to a rimmed baking sheet (it may break up a little), tent with foil, and keep warm in oven until ready to serve. Repeat with remaining butter and corned beef mixture.
• Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat to a gentle simmer and add vinegar. Crack an egg into a small bowl and gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs as they are done to paper towels.
• Serve eggs over hash, seasoned with salt and pepper and topped with chives and more parsley.
• DO AHEAD: Eggs can be poached 2 hours ahead; place in a bowl of ice water and chill. Reheat in barely simmering water 1 minute just before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them.
• Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes.
• Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.

Steps:

• Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
• Saute the onions, stirring frequently for about 6 minutes, or until tender.
• Raise heat to medium high, and brown the onions for a few minutes.
• Lower heat, and blend in the flour to make a paste.
• (Might have to add a little more butter if it's too dry).
• Stir and cook for 2 minutes.
• Blend in the beef liquid (broth or gravy), and bring to a boil.
• Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
• Blend in the cream.
• Press the hash down firmly with the flat of a spatula.
• Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil).
• Cook slowly for 15 minutes, or until it has crusted on the bottom.
• Stir it to mix some of the crust into the hash.
• If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
• Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
• The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust.
• Do not stir this last crust into the hash.
• Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
• Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.

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:

• 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:

• 1. Cook the potatoes in boiling salted water until tender, 8 minutes. Drain and place in a large bowl with the beef.
• 2. Cook the bacon over medium heat to render the fat, 5 minutes. Add the onion and bell peppers; cook, stirring, for 5 minutes. Remove with a slotted spoon and add to the potatoes and roast beef, along with the nutmeg, salt, pepper, orange zest and 2 tablespoons of the parsley. Toss.
• 3. Discard all but 2 tablespoons of the fat from the skillet, then spread the hash mixture evenly in the skillet and weight it down with something heavy, like a smaller skillet. Cook over medium-high heat until golden brown on the bottom, about 5 minutes. Turn the hash over with a spatula and cook until golden brown, 5 to 7 minutes. Spoon the hash onto six plates; top each with a poached egg and sprinkle with the remaining 2 tablespoons of parsley. Serve immediately.

Steps:

• Cut the pot roast into 4 pieces and place inside a large crockpot.
• Dissolve the beef boullion granules in the 4 cups of water and then pour over the meat.
• Add the onions and garlic.
• Set the crockpot on low, cover it and let it cook for 6-8 hours.
• After the meat is cooked and falling apart, place it on a large platter and shred it using 2 two forks.
• Discard any visible fat.
• Mix the corn, potatoes, Worcestershire sauce and meat together into a hash.
• Place the hash in a large skillet, add 1 1/4 cups of the beef broth and cook on medium-high until the broth is fully absorbed (about 20 minutes).
• Season with salt, pepper and enjoy.

Steps:

• Bring stock, potatoes, carrots, parsnips, and turnips to a boil in a large saucepan. Reduce heat, and simmer until just tender, about 6 minutes. Drain, reserving 1/2 cup liquid; set aside.
• Meanwhile, heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add vegetables and the reserved 1/2 cup cooking liquid. Cook, stirring occasionally, until vegetables are browned, about 25 minutes. Stir in corned beef and mustard. To serve, top with eggs, and season with pepper.