Potato Corn Hash Recipes

Steps:

• Heat oil in skillet.
• Add onions and green pepper, and cook until vegetables are tender.
• Add potatoes and heat until potatoes are lightly browned.
• Sprinkle with a dash of white pepper, chopped pimentos and salt, if desired.
• Stir to combine and cook a few minutes more.
• Just before serving you can add 1 cup of low fat mozzarella or cheddar cheese can be sprinkled on top; cover.
• Heat until cheese is melted.

Steps:

• Preheat oven to 375 degrees F.
• In a large oven-safe skillet add 1/4 cup of the oil and get the pan warm over medium-low heat on the stovetop. Add the diced onion, garlic, and corn kernels. Saute together until the corn feels cooked to the bite. This takes about 5 minutes. Then, set aside. Make sure the potatoes are very dry then, in a large bowl, toss the diced potatoes with the remaining 1/4 cup oil and season them with salt and pepper. It is important that the potatoes get a nice even coating of oil. Place them onto a large roasting tray. Top the potatoes with the sauteed corn and onion mixture and place in the oven to cook. This should take about 30 to 45 minutes (some ovens may need longer than others). Wait until just before serving to mix in the diced tomatoes and chopped chives and crumble in the goat's cheese. Adjust the seasoning using salt and pepper, as needed. Keep in a warm place until needed.
• In a large saucepan add the oil, and saute the garlic and shallots over a gentle heat until translucent. (If you have any trimmings of meat, you would add them at this time). Deglaze the pan with the wine, and add the beef stock and the fresh herbs. Allow this mixture to reduce. It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). Remove from the heat and whisk in the whole stick of butter, and allow to rest. Just before plating, strain the sauce through a chinois (a conical strainer) or some cheesecloth - so you can remove all the vegetables and herbs.
• Season the fillets with salt and pepper. In a mixing bowl, crumble the blue cheese into the bread crumbs and set aside. Heat an oven-safe saute pan on the stovetop, adding just enough oil to coat the bottom. Cook the fillets in the pan for approximately 2 to 3 minutes on 1 side, then turn them and continue the searing process on the other side for another 2 to 3 minutes. Leave the fillets in the same pan and press a 1/4 to 1/2-inch thick layer of the blue cheese mixture on each of them. Place the steaks into the oven for a further 6 to 8 minutes, depending on the thickness of the steaks. (Only you know your oven and your own preference for doneness). Remove the steaks from the oven and let rest. (Remember, the meat will continue to cook for another 5 minutes while resting).
• Take the potato hash (now heated and mixed with the tomatoes and cheese) and, using a 3 to 4-inch diameter circular pastry cutter, fill the cutter with hash in the center of each plate. Place a fillet on top, and drizzle with the port sauce.

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.

Steps:

• Combine potatoes, corned beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well. Heat oil in heavy medium skillet over medium heat. Add potato mixture; press to flatten with spatula. Cover and cook until bottom begins to crisp, about 5 minutes. Using metal spatula, turn over browned bottom in sections. Cook uncovered until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections 2 more times, about 10 minutes longer. Divide between plates and serve.