Yorkshire Corned Beef Hash Soup Recipes

Steps:

• Place water in a pan, season and add the Bay leaves and Lentils, Simmer for 15 minutes.
• Add onions, carrots and Mushrooms, simmer for 15 minutes.
• Add potatoes and cook on low heat untill potatoes are nearly cooked.
• Add Stock cube and cubed corned Beef.
• Cook for a further 10 minutes, thicken if necessary.
• Serve with crusty Bread as a hearty soup.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them.
• Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes.
• Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.

Steps:

• Tightly pack the hash browns into an oven proof skillet (melted butter already in there) cook over low heat until the bottom is browned Sprinkle with salt & pepper, set aside.
• In another skillet melt the additional 3 tbsp butter (margarine) stir fry the cabbage, onion, carrot, green pepper, Garlic (if using) & jalapeños (if using). Only stir fry until they are just heated throughout and the cabbage is tender (do not over cook- you want them still crispy) approx 5 minutes (more if you like your veggies cooked more). Combine the beaten eggs, soup, mustard, horseradish & mustard.
• Stir in the flour.
• Mix the egg mixture with the veggies.
• Put the corned beef on top of the hash brown crust; pour in the veggie mixture. Bake 45 minutes in a 350°F oven or until set.
• Let stand 10 minutes; cut into wedges & serve.

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:

• Peel and chop the veg into chunky pieces. Bring a pint of water to the boil and add 2 bay leaves. Add the veg to the saucepan for 15 miniutes
• Remove the bay leaves. Add 2 beef stock cubes and stir until fully mixed in. Cut the corned beef into dice sized cubes and add to the saucepan.
• Simmer and stir until the corned beef has broken up an the dish has reduced to a thick soup. Serve in a giant Yorkshire Pudding.

Steps:

• In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.