Potato Corned Beef Hash Casserole Recipes

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

Corned beef hash image

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

Ingredients

500g potato, peeled and chopped
2 tbsp vegetable oil
1 onion, roughly chopped
340g can corned beef, cut into cubes
2 tbsp Worcestershire sauce
baked beans and a little curly parsley, roughly chopped, to serve (optional)

CORNED BEEF HASH CASSEROLE

Make and share this Corned Beef Hash Casserole recipe from Food.com.

Provided by Wildflour

Categories One Dish Meal

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 9

Corned Beef Hash Casserole image

Steps:

Lightly butter a 3 1/2- or 4-quart crockpot.
Sprinkle about one-fourth of the potatoes in, followed by one-third of the onion and one-third of the corned beef.
Sprinkle with celery seed, salt and pepper.
Repeat two more times, ending with the remaining potato, 1/2 cup cheese, and another sprinkling of salt, pepper, and celery seed.
Mix together the cream of celery soup and evaporated milk; pour over the potato mixture.
Cover and cook on LOW for 7 to 9 hours.
This recipe yields about 6 servings as a side dish.

Nutrition Facts : Calories 175.8, Fat 4.8, SaturatedFat 1.8, Cholesterol 11.7, Sodium 435.6, Carbohydrate 29.6, Fiber 2.4, Sugar 1.5, Protein 4.9

Ingredients

1 (26 ounce) package frozen shredded hash browns, partially thawed
2 cups cooked corned beef (or canned)
1 medium onion, finely chopped
2 teaspoons celery seeds
salt, to taste
fresh ground black pepper, to taste
1 1/2 cups shredded American cheese (or combination American/Cheddar cheese)
1 (10 3/4 ounce) can cream of celery soup
1/2 cup evaporated milk

CORNED BEEF HASH

Provided by Ree Drummond Bio & Top Recipes

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Corned Beef Hash image

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.

Ingredients

1 large russet potato, diced small
1 large sweet potato, diced small
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 large onion, diced small
2 cups corned beef, diced small
1 tablespoon steak seasoning
2 to 3 dashes Worcestershire sauce
4 large eggs
Hot sauce, for serving
Whole fresh parsley leaves, for garnish

MASHED POTATO CORNED BEEF HASH

Make and share this Mashed Potato Corned Beef Hash recipe from Food.com.

Provided by chefnini

Categories Low Cholesterol

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Mashed Potato Corned Beef Hash image

Steps:

Boil potatoes and fix like mashed potatoes using the butter and milk -- at the last mash the can of corned beef into the potatoes -- serve hot -- .

Nutrition Facts : Calories 497.5, Fat 16.5, SaturatedFat 5.5, Cholesterol 83.3, Sodium 986, Carbohydrate 64.9, Fiber 8.1, Sugar 2.9, Protein 22.9

Ingredients

4 large potatoes
1 (12 ounce) can corned beef
butter
milk
salt and pepper

CORNED BEEF CASSEROLE

This recipe has been a favorite in our family for more than 50 years. My kids still request it when they come to visit, and it was one of the first recipes they called long distance to ask for after they got married.-Jeri Butters, Englewood, Florida

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 11

Corned Beef Casserole image

Steps:

In a large saucepan, cook onion in butter over medium heat until tender; remove from the heat. Stir in the flour, salt, Worcestershire sauce and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, corn and corned beef., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 30 minutes or until bubbly. Top with biscuits. Bake 10-15 minutes longer or until biscuits are golden brown.

Nutrition Facts : Calories 289 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 970mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

Ingredients

1 medium onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
2-1/2 cups milk
3 medium potatoes, cooked and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (12 ounces) corned beef
1 tube (12 ounces) refrigerated buttermilk biscuits

SCALLOPED POTATOES AND CORNED BEEF CASSEROLE

Provided by My Food and Family

Categories Home

Time 1h

Number Of Ingredients 7

Scalloped Potatoes and Corned Beef Casserole image

Steps:

Mix together first 4 ingredients.
Layer potatoes and corned beef in shallow 2 quart baking dish. Pour soup mixture over top and sprinkle with shredded cheddar cheese.
Bake at 350 degrees F for 40-50 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

1 can cheddar cheese soup
1/3 cup milk
1 pimento, chopped (optional)
2 Tbsp chopped fresh parsley
3 cups cooked potatoes, sliced
1 can (12 oz.) corned beef, sliced
1 cup shredded cheddar cheese

PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES

My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day's meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.

Provided by French Tart

Categories Savory Pies

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 5

Panackelty - My Grandma's Baked Corned Beef and Potatoes image

Steps:

Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
Serve hot with fresh green vegetables.

Nutrition Facts : Calories 446.5, Fat 16.6, SaturatedFat 5.5, Cholesterol 83.5, Sodium 1287.3, Carbohydrate 53, Fiber 6.6, Sugar 4.1, Protein 21.7

Ingredients

1 (340 g) can corned beef, sliced
1 large onion, peeled and thinly sliced
3 -4 large potatoes, peeled and thinly sliced
2 beef bouillon cubes (dissolved in 3/4 pint of water)
salt and pepper