CHEF JOHN'S CORNED BEEF HASH
When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers. Garnish with green onions and a poached egg.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
- Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
- Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.
Nutrition Facts : Calories 608.5 calories, Carbohydrate 36.2 g, Cholesterol 174.5 mg, Fat 35.5 g, Fiber 5.5 g, Protein 35.8 g, SaturatedFat 12.7 g, Sodium 2067.7 mg, Sugar 3.2 g
DELUXE CORNED BEEF HASH
I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).
Provided by Debra Steward
Categories Breakfast and Brunch Potatoes
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320 calories, Carbohydrate 24.6 g, Cholesterol 81.5 mg, Fat 14.1 g, Fiber 2.5 g, Protein 24.7 g, SaturatedFat 5.5 g, Sodium 1559.4 mg, Sugar 1.2 g
CORNED BEEF HASH
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Dice the corned beef brisket into small portions using either a knife or food processor. In a large bowl, mix the potatoes, meat, onion, salt, and pepper together, and then place mixture in a roasting pan. Bake for 30 minutes until brown.
CORNED BEEF HASH
Steps:
- Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
- *Cook's note: Brisket should be prepared through the brining stage, but not cooked.
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
CORNED BEEF HASH
Provided by Food Network
Time 3h20m
Yield 30 servings
Number Of Ingredients 13
Steps:
- Add the brisket to a large pot and cover it with water. Add the bay leaves and season with salt and pepper, to taste. Boil the brisket over medium-low heat until tender. Remove from the water and set aside.
- In a medium skillet over medium heat add the onions, garlic, thyme, Worcestershire, and hot pepper sauce. Saute until the onions are soft, about 5 minutes. Season with salt and pepper, to taste. Add the wine and stir to deglaze the pan.
- Bring a large pot of water to a boil over medium heat. Add the potatoes and cook until tender. Drain and set aside.
- Combine the mustard, Worcestershire and hot pepper sauce in a small bowl.
- Add the brisket, the potato mixture and the mustard mixture to the bowl of a stand mixer with a paddle attachment. Pulse until the beef becomes stringy. Don't overmix. Pull off any excess fat. Serve or store in the refrigerator for later use.
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
More about "diner corned beef hash recipes"
CORNED BEEF HASH - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (12)Total Time 15 minsCategory BreakfastCalories 397 per serving
- Add butter to a large cast iron skillet on medium heat along with the onions, potatoes, salt and pepper cooking for 5-6 minutes until the potatoes start to brown.
- Add in the corned beef and mix well along with 2 tablespoons of water and cover to steam the meat for 1-2 minutes.
15 CORNED BEEF HASH RECIPES
From allrecipes.com
- Corned Beef Hash. View Recipe. This four-ingredient hash calls for canned corned beef, but you can use leftovers if you have them. "My favorite addition to Sunday breakfast, there's nothing like the smell and taste of corned beef and hash first thing in the morning on Sundays in our house," says one Allrecipes home cook.
- Deluxe Corned Beef Hash. View Recipe. Find out for yourself why this spruced-up hash has 150 five-star ratings. It features onions, Yukon Gold potatoes, shredded carrots, corned beef, and dried thyme.
- Chef John's Corned Beef Hash. View Recipe. "When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming," says Chef John.
- Corned Beef Hash (Abalos style) View Recipe. In this Filipino family recipe, corn beef hash is made with garlic, onions, tomatoes, potatoes, and corned beef.
- Corned Beef Hash Egg Crescent Ring. View Recipe. Refrigerated crescent roll dough is stuffed with corned beef hash, cheese, and scrambled eggs for an impressive and satisfying breakfast.
- One Skillet Corned Beef Hash Breakfast. View Recipe. If you're not game for peeling and chopping potatoes, this 30-minute corned beef hash leaves them out.
- Creamy Corned Beef Hash Pinwheels. View Recipe. These fun, crescent-dough pinwheels would make a great breakfast or a unique appetizer for your St. Patrick's Day gathering!
- Corned Beef Hash & Egg Pastry Squares. View Recipe. In this twist on traditional corned beef hash, corned beef and eggs are served on a flaky puff pastry square.
- Corned Beef Hash Arepas. View Recipe. "Arepas are served with corned beef hash, black beans, fresh avocado, tomato, and topped with a poached egg," says recipe creator Buckwheat Queen.
- Corned Beef Hash Breakfast Tacos. View Recipe. In this breakfast taco, corned beef hash replaces bacon or sausage, but it still features classic taco ingredients including black beans, pico de gallo, cilantro, and lime.
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