HEALTHY CORNED BEEF HASH WITH FRIED EGGS
I got this recipe from the food network and then tweeked it a bit. It is quite delicious. A little on the spicy side, so if that doesn't suite you then cut back on the seasoning blend a bit.
Provided by AG0508
Categories Breakfast
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Saute the peppers and red onion in a skillet sprayed with cooking spray just until soft (5-10 minutes.).
- Add the green onion, corned beef, hash browns, seasoning, worcestershire, and beef broth.
- Cook over medium heat, stirring occasionally, until the hash browns are golden brown (15-20 minutes).
- Fry the eggs to desired doneness in a seperate skillet.
- To serve, place hash brown mixture on a plate and top with a fried egg.
Nutrition Facts : Calories 445.8, Fat 16.9, SaturatedFat 5.5, Cholesterol 320.6, Sodium 703, Carbohydrate 51.3, Fiber 6.5, Sugar 5.3, Protein 23.8
CORNED BEEF HASH WITH FRIED EGGS
Good flavor, the horseradish added a nice kick and the beef broth keeps the dish from being too dry.
Provided by frozenmargarita
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain.
- In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden.
- Add bell pepper and cook, stirring, 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes.
- Serve hash with fried eggs.
- To make corned beef:.
- In a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days.
Nutrition Facts : Calories 365, Fat 22.7, SaturatedFat 10.9, Cholesterol 86.3, Sodium 826.3, Carbohydrate 27.4, Fiber 3.7, Sugar 4.2, Protein 13.9
CORNED BEEF AND ROOT VEGETABLE HASH
This updated take on corned beef hash calls for several types of diced root vegetables, caramelized onions, and tangy grainy mustard. Topped with a fried egg, it's enjoyable as breakfast or supper.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
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.
CORNED BEEF HASH WITH FRIED EGGS
Categories Egg Onion Potato Breakfast Brunch Horseradish Brisket Bell Pepper Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain.
- In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden.
- Add bell pepper and cook, stirring, 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes.
- Serve hash with fried eggs.
- To make corned beef:
- In a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days.
FRIED EGG CORNED BEEF HASH
Make and share this Fried Egg Corned Beef Hash recipe from Food.com.
Provided by tnap3899
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in large frying pan over Medium heat.
- Add potatoes and onions.
- Brown, stirring occasionally.
- Add black pepper.
- While potatoes are browning, chop corned beef into 1/4" dice (or smaller).
- When potatoes are slightly brown, add corned beef, and salt.
- Raise the heat to high and saute until corned beef is slightly crisp around the edges, stirring often.
- remove from heat and serve (Top with fried egg).
Nutrition Facts : Calories 799.3, Fat 55.6, SaturatedFat 25.4, Cholesterol 227.7, Sodium 2223.1, Carbohydrate 39.2, Fiber 5.1, Sugar 2.4, Protein 36
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CORNED BEEF HASH WITH FRIED EGGS RECIPE - FOOD & WINE
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1/5 (35)Total Time 45 minsServings 6
- In a very large nonstick skillet, heat 3 tablespoons of the oil. Add the potatoes and cook over moderately high heat, stirring occasionally, until golden, about 10 minutes.
- Add the onion and bell pepper and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, about 2 minutes. Add the corned beef and cook, stirring occasionally, until browned, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato sauce and 1 tablespoon of hot sauce and simmer over moderate heat, stirring occasionally, until the sauce is very thick, about 15 minutes.
- In another large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and fry sunny-side up or over-easy. Spoon the hash onto plates and top with the eggs. Sprinkle with chives and serve right away.
CORNED BEEF HASH RECIPE (GREAT WITH LEFTOVERS!) - OLIVIA'S …
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- Heat 2 tablespoons of butter in a large cast iron skillet, over medium-high heat. Add the onion and cook until softened and starting to brown, about 3 minutes. Then, add the garlic and cook until fragrant, 1 minute.
- Add the shredded corned beef and cook, stirring occasionally, until slightly browned, about 5 minutes. Remove with a slotted spoon and reserve.
- Melt the remaining butter and add the diced potatoes, spreading them into a single even layer. Cook - stirring often - until tender and golden brown, 15-20 minutes.
- Returned the corned beef and onion mixture to the skillet. Stir to combine and season with salt and pepper. Cook, undisturbed, until crispy and browned on the bottom. Flip the hash in sections until the bottom becomes the top.
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5/5 (1)Total Time 1 hr 5 minsCategory Side DishCalories 395 per serving
- Preheat oven to 225ºF. Bring a large pot of salted water to a boil. Add potatoes. Cook for 20-25 minutes, until potatoes are just cooked through. Drain potatoes in a colander. Let them cool. Cut them into 1/2-inch dice, set aside.
- Heat 2 tablespoons oil in a large cast iron skillet over medium heat. (You can also use a non-stick skillet, but keep a close eye on the heat to ensure the veggies and potatoes don’t burn) Add onions, peppers, zucchini and carrots. Push them down into the pan in a single layer and leave them undisturbed for 3 minutes to brown. Flip them and leave them for another 2-3 minutes. Add corned beef and cook, tossing everything in the skillet for another minute or two. Sprinkle with thyme and a few grinds of black pepper. Transfer the mixture to a casserole or heatproof bowl and set aside.
- Add 2 tablespoons oil to the skillet. Add potatoes. Press potatoes down into the pan into a single layer. Cook, undisturbed, for 7-8 minutes, until a golden crust is formed on the bottom. Sprinkle potatoes with 1/2 teaspoon salt and several grinds of black pepper and toss. Transfer potatoes to the casserole or bowl with rest of the mix. Put it in the oven to keep warm until you’re ready to serve.
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