CORNED BEEF HASH AND EGGS
Make and share this Corned Beef Hash and Eggs recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion and pepper in butter until tender.
- Stir in corned beef, potato, and broth.
- Cook and stir for 3 minutes.
- Sprinkle with salt and pepper.
- Using back of a spoon, make 4 indentations in hash.
- Break 1 egg into each indentation.
- Cook on low, covered, for about 4 minutes until desired doneness.
Nutrition Facts : Calories 331.6, Fat 21.4, SaturatedFat 10.6, Cholesterol 402.5, Sodium 548.4, Carbohydrate 19.3, Fiber 3, Sugar 3.5, Protein 15.9
CORNED BEEF HASH
Categories Milk/Cream Beef Dairy Egg Onion Potato Breakfast Side Sauté Quick & Easy Mother's Day Bell Pepper Winter Parsley Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
- Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.
- If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.
CORNED BEEF HASH
This dish, sent in by reader Robert MacNeill of Cincinnati, Ohio, is a popular item on diner menus and is easy to make at home. Serve it as a side or, for a complete meal, top it with eggs for a protein-packed breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Heat oil in a large (12-inch) nonstick skillet over medium heat. Add potatoes; cook, turning often, until golden, 10 to 12 minutes.
- Add onion; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring often, until potatoes and onions are browned, 5 minutes.
- Add bell pepper, horseradish, and Worcestershire sauce. Cook until peppers are tender, about 5 minutes. Stir in corned beef and cream until warmed through, about 2 minutes. Serve immediately.
Nutrition Facts : Calories 282 g, Fat 14 g, Fiber 2 g, Protein 13 g
CORNED BEEF HASH
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
HASH PINWHEELS WITH CHEESE SAUCE
Make and share this Hash Pinwheels With Cheese Sauce recipe from Food.com.
Provided by swimmer175
Categories Lunch/Snacks
Time 55m
Yield 9 pinwheels, 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Stir 2 cups bisquick, water, and shortening together.
- Gently smooth dough into a ball on floured board. Knead 5 times.
- Roll dough into a rectangle, 9x12 inches.
- Spread hash over dough to within 1/2 inch of edge, sprinkle lightly with pepper.
- Roll up, beginning with narrow end, cut into 9 (1-inch) slices.
- Place slices, cut side down, in a greased 9x9 inch pan.
- Bake 30 minutes.
- Melt margarine in a pot on the stove-top.
- Blend in bisquick, salt, and mustard.
- Cook over low heat, stirring until smooth and bubbly.
- Remove from heat, stir in milk, heat to boiling, stirring constantly.
- Boil and stir 1 minute Stir in cheese.
- Heat over low heat until cheese is melted.
Nutrition Facts : Calories 211.9, Fat 12.8, SaturatedFat 4.2, Cholesterol 10.9, Sodium 507.8, Carbohydrate 19.3, Fiber 0.6, Sugar 3.3, Protein 4.8
HASH PINWHEELS WITH SPUNKY CHEESE SAUCE
Make and share this Hash Pinwheels With Spunky Cheese Sauce recipe from Food.com.
Provided by CJAY8248
Categories < 60 Mins
Time 40m
Yield 9 biscuits, 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 450*.
- Stir baking mix, water and shortening to a soft dough. Gently smooth dough into a ball on floured, cloth-covered board. Knead 5 times.
- Roll dough into a rectangle, 12x9". Spread hash over dough to within 1/2 inch of edge; sprinkle with pepper. Roll up, beginning at narrow side; cut into nine 1-inch slices.
- Place slices cut side down in greased square pan, 9x9x2 inches.
- Bake 30 minutes or until biscuits are golden brown. Serve hot cheese sauce over biscuits.
- Spunky Cheese Sauce.
- Melt butter over low heat in saucepan. Blend in baking mix and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Heat over low heat, stirring constantly until cheese is melted. About 1 1/2 cups.
Nutrition Facts : Calories 992.2, Fat 65.5, SaturatedFat 25.2, Cholesterol 192.1, Sodium 3095.9, Carbohydrate 58.7, Fiber 1.9, Sugar 10, Protein 40.1
CREAMY CORNED BEEF HASH PINWHEELS
A delicious twist on traditional pinwheels that make for a fast and filling breakfast or brunch food.
Provided by Faith N
Categories Pastry Appetizers
Time 32m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Add corned beef hash and break up larger chunks. Cook until browned on one side, 5 to 8 minutes. Turn and brown other side. Sprinkle with garlic powder and ground pepper. Transfer to a paper-towel-lined plate.
- Spread 1 dough sheet out onto lightly greased sheet of waxed paper. Spread half of the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Spoon half of the cooked corned beef hash evenly over cream cheese. Roll dough up into a log, starting at a long edge. Repeat steps to make another log with second dough sheet.
- Cut each roll into 1/2-inch thick slices (you should end up with 16 rolls total.) Place slices onto an ungreased baking sheet.
- Bake in the preheated oven until pinwheels are golden brown, 12 to 14 minutes. Serve immediately.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.4 g, Cholesterol 27.9 mg, Fat 21.9 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 8.1 g, Sodium 680.2 mg, Sugar 4.1 g
CORNED BEEF HASH
A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 6
Steps:
- Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
- Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.
Nutrition Facts : Calories 333 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium
CREAMY CORNED BEEF HASH PINWHEELS
A delicious twist on traditional pinwheels that make for a fast and filling breakfast or brunch food.
Provided by Faith N
Categories Pastry Appetizers
Time 32m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Add corned beef hash and break up larger chunks. Cook until browned on one side, 5 to 8 minutes. Turn and brown other side. Sprinkle with garlic powder and ground pepper. Transfer to a paper-towel-lined plate.
- Spread 1 dough sheet out onto lightly greased sheet of waxed paper. Spread half of the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Spoon half of the cooked corned beef hash evenly over cream cheese. Roll dough up into a log, starting at a long edge. Repeat steps to make another log with second dough sheet.
- Cut each roll into 1/2-inch thick slices (you should end up with 16 rolls total.) Place slices onto an ungreased baking sheet.
- Bake in the preheated oven until pinwheels are golden brown, 12 to 14 minutes. Serve immediately.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.4 g, Cholesterol 27.9 mg, Fat 21.9 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 8.1 g, Sodium 680.2 mg, Sugar 4.1 g
CORNED OR ROAST BEEF HASH
A very flavorful hash, and a great way to use up left over roast beef or corned beef. This recipe is based on a recipe from the Julia Child & Company cookbook printed in 1978.
Provided by PanNan
Categories Roast Beef
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1284.3, Fat 122.8, SaturatedFat 52.1, Cholesterol 186.5, Sodium 310.1, Carbohydrate 28.7, Fiber 3.9, Sugar 4.5, Protein 16.7
CREAMY CORNED BEEF HASH PINWHEELS
A delicious twist on traditional pinwheels that make for a fast and filling breakfast or brunch food.
Provided by Faith N
Categories Pastry Appetizers
Time 32m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Add corned beef hash and break up larger chunks. Cook until browned on one side, 5 to 8 minutes. Turn and brown other side. Sprinkle with garlic powder and ground pepper. Transfer to a paper-towel-lined plate.
- Spread 1 dough sheet out onto lightly greased sheet of waxed paper. Spread half of the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Spoon half of the cooked corned beef hash evenly over cream cheese. Roll dough up into a log, starting at a long edge. Repeat steps to make another log with second dough sheet.
- Cut each roll into 1/2-inch thick slices (you should end up with 16 rolls total.) Place slices onto an ungreased baking sheet.
- Bake in the preheated oven until pinwheels are golden brown, 12 to 14 minutes. Serve immediately.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.4 g, Cholesterol 27.9 mg, Fat 21.9 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 8.1 g, Sodium 680.2 mg, Sugar 4.1 g
EASY BEEF PINWHEELS
This recipe is perfect for a potluck. It's pinwheel slices offer a great display on any serving tray. If you like roast beef and cheddar 2 bite snack this recipe is for you.
Provided by Aboudiac
Categories Lunch/Snacks
Time 1h20m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Mix 5 first ingredients together in a bowl.
- Spread cream cheese mixture on 4 tortilla bread up to edges.
- Layer shaved deli roast beed over cream cheese spread leaving 1/4 inch on sides.
- Spread cheddar cheese over roast beef.
- Roll each tortilla jelly roll style and wrap with plastic wrap and refrigerate for about 1 hour. Take out and slice each tortilla ends and discard.
- Slice each tortilla in 10 pieces. Lay on tray with tooth picks to hold the overlaying tortilla in place.
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