Second Time Around Corned Beef Hash Recipes

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.

Steps:

• Preheat the oven to 425 degrees F. Brush the tortilla with 1 tablespoon of the butter, and sprinkle with some salt and pepper. Mix the mayonnaise and mustard together in a small bowl; set aside.
• Put the hash brown on a baking sheet, spray lightly with cooking spray and bake until browned and crisp, about 15 minutes. During the last 2 minutes of baking, put the buttered tortilla on the baking sheet, and cook until warmed through and pliable. Cut the hash brown into quarters.
• Meanwhile, heat a medium nonstick skillet over medium-high heat. Add the corned beef, and cook, breaking it up with a spatula, until browned and crispy, 5 to 7 minutes. Transfer it to a bowl, and set aside.
• Crack the egg into a bowl, add 1/4 teaspoon salt and a grind of pepper and whisk with a fork. Melt the remaining tablespoon butter in the skillet, reduce the heat to low and add the egg. Swirl the pan so the egg forms a thin circle, and cook until just set, about 30 seconds. Roll the egg circle into a log with a spatula, and transfer it to a cutting board.
• Lay the tortilla flat, and spread with the mayonnaise-mustard mixture. Arrange half the corned beef along the lower third. Top with the egg log, the remaining corned beef, the pickles, the hash browns and a squeeze of ketchup. Fold in the sides, and roll the tortilla up from the bottom.

Steps:

• Mix all the ingredients together and saute in a pan until golden brown, about 8 minutes.

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.

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.