Leftover Corned Beef Hash Recipes

LEFTOVER CORNED BEEF HASH

So... it's the day after St. Patrick's and you're running a little short on time before you have to go out for the day. Not to worry! Here's a recipe for leftover corned beef hash that you can have ready in about half an hour and will fill up your belly at least until lunch!

Provided by The Kitchen Alchemist

Categories Main Dish Recipes Beef Corned Beef Recipes

Time 35m

Yield 4

Number Of Ingredients 5

Leftover Corned Beef Hash image

Steps:

Heat oil in a pan over medium-high heat until sizzling. Place potatoes in the oil and cook, turning every couple of minutes, until golden brown, about 10 minutes.
Shred corned beef and toss into the pan. Cook until heated through, about 10 minutes. Season with salt and pepper and give a good stir. Crack eggs on top, sprinkle with more salt and pepper, and cover until eggs are set, 3 to 4 minutes.

Nutrition Facts : Calories 562.9 calories, Carbohydrate 43 g, Cholesterol 193.1 mg, Fat 30.9 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 9 g, Sodium 1372.6 mg, Sugar 2.8 g

Ingredients

2 tablespoons vegetable oil
5 red potatoes, peeled and sliced 1/4-inch thick
1 pound cooked corned beef, sliced 1-inch thick
salt and ground black pepper to taste
2 eggs, or more to taste

LEFTOVER CORNED BEEF BREAKFAST HASH

Provided by Geoffrey Zakarian

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 10

Leftover Corned Beef Breakfast Hash image

Steps:

In a nonstick pan, heat the oil over medium-high heat. Add the bell pepper, mushrooms, onion and garlic and cook, stirring, until lightly caramelized, about 4 minutes. Add the corned beef and potatoes and cook until the potatoes begin to crisp, about 5 minutes; try not to move the pan to allow the potatoes and meat to brown. Season with salt and pepper. Add the scallions and toss.
In a separate nonstick pan with some oil, cook the eggs sunny-side up or over easy, depending on your preference. A runny egg is best for this dish so it will be creamy when mixed with the hash.
Put the hash on a plate and top with the eggs. Garnish with additional scallions.

Ingredients

1 tablespoon canola oil, plus more for cooking the eggs
1/2 cup finely diced red or orange bell pepper
1/2 cup thinly sliced mushrooms
1/4 cup finely diced red onion
1 clove garlic, finely minced
4 ounces leftover cooked corned beef, cut into 1/2-inch pieces
4 ounces leftover roasted or braised potatoes, cut into 1/2-inch pieces
Kosher salt and freshly cracked black pepper
2 tablespoons thinly sliced scallions, plus more for garnish
4 large eggs

CORNED BEEF HASH

This breakfast dish is wonderful when using leftover beef brisket. The best way to serve it is with a few fried eggs over the top of the corned beef hash with buttered toast on the side. If you'd like to make fresh corned beef brisket, try Recipe #257112 and for a saucy little number, try Recipe #328428 which includes this recipe. :)

Provided by 2Bleu

Categories Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Corned Beef Hash image

Steps:

Heat the oil and butter in a nonstick skillet over medium heat. Add the onion, potatoes, and optional carrots. Cook until soft, about 5 minutes.
Add the corned beef, and cook 5-10 minutes, turning occasionally.

Nutrition Facts : Calories 199.8, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 57.9, Carbohydrate 20.3, Fiber 2.7, Sugar 1.6, Protein 2.4

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 small onion, diced
2 medium potatoes, semi-cooked and diced
1 carrot, semi-cooked and diced (optional)
2 cups fully cooked corned beef, chopped up
1 tablespoon fresh chives, chopped
salt, to taste
black pepper, to taste

MARVELOUS LEFTOVER HASH

A great recipe to use up leftover cooked meat and potatoes, or use canned corn beef and omit the salt. Add a couple teaspoons of freshly chopped parsley and Worcestershire sauce for additional flavor if you like. Good served with poached or fried eggs, chili sauce or pickled beets, and rye bread and butter. On a busy day, instead of frying, transfer the hash mixture to a casserole dish and bake it uncovered at 350 degrees Fahrenheit for about 30 minutes or until heated through. Once or twice a week I boil a pot of potatoes with their skins on, cool them and refrigerate. Really handy to have these cooked potatoes, peeled or not, for home fries, omelets, casseroles, and recipes calling for cooked potatoes like this one.

Provided by foodtvfan

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

Marvelous Leftover Hash image

Steps:

Coarsely chop cooked meat and potatoes separately.
Place meat and potatoes in a large bowl. Combine gently.
Stir in onion, salt, pepper, and milk or evaporated milk.
Heat vegetable oil in large skillet.
Spread hash evenly in bottom of skillet.
Cook, uncovered, over low heat for 30 to 40 minutes or until underside is brown and crusty and the top is heated through. Do not stir. Occasionally lift edge of hash with spatula to check browning.
Run spatula around edge of browned hash to loosen; fold one half onto the other half.
Remove hash to a warm platter.

Nutrition Facts : Calories 167.7, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.8, Sodium 17.5, Carbohydrate 22.5, Fiber 2.8, Sugar 1.7, Protein 3.2

Ingredients

2 cups cooked pork, chopped or 1 (340 g) can corned beef, coarsely chopped
3 cups potatoes, cooked, cooled, and coarsely chopped
1/2 cup onion, minced
salt and pepper, to taste
1/3 cup milk or 1/3 cup evaporated milk
2 tablespoons vegetable oil

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