ONE SKILLET CORNED BEEF HASH BREAKFAST
Corned beef, onions, green bell pepper, eggs, diced tomatoes with green chiles and cheese cooked in one skillet for a delicious breakfast.
Provided by CliffG
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 29m
Yield 4
Number Of Ingredients 7
Steps:
- Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Carefully crack an egg into each indentation. Top with chopped tomatoes.
- Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 13.4 g, Cholesterol 218.2 mg, Fat 17.3 g, Fiber 1.3 g, Protein 15.9 g, SaturatedFat 7.1 g, Sodium 578.1 mg, Sugar 1.1 g
SIMPLE CORNED BEEF HASH
With St. Patricks Day just passing I thought I'd share this old corned beef hash recipe. It was my mom's and it is plain and easy, but is so good the next day with fried eggs on top and rye bread toast! I know people add stuff to hash, but this simple hash is always good.
Provided by Lorri Nichols
Categories Breakfast
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- You'll also want to have some eggs on hand to fry and put ontop of the hash, its tradition in our home. Also, rye bread goes so good with this hash, be sure to use real butter, it adds a rich touch to the rye toast.
- My kids eat this with ketchup -- I think it ruins it, but oh well!
- You can also make this simple hash with left over beef roast. But I would try a diffrent kind of bread for the toast.
- In a good sized frying pan, add the 2 tablespoons butter, then add the onions, saute until they are soft, but not colored (sweat them), then add in the potatoes, and cook them on low heat, and when they are tender, but not soft, approximately 20 mins, add in the meat, the salt, and garlic, cover and don't peak for about 10 mins more, you're just heating the meat up, but it will soften up too.
- While the meat is heating you should be frying your eggs -- to fry an egg, use a straight sided frying pan, fill it 1/4 of the way up with your choice of oil ( I prefer veg. oil).
- Let the oil come to 350 (when you put a drop of water in the oil, it will dance) then crack your egg into a bowl (serves 2 purposes, one you can see if the egg is fresh, secondly - you will be less likey to break the egg then if you break it on the side of the pan), then slide the egg carefully ino the hot oil, it will splatter, so be very careful. Now gently spoon the hot oil over the op of he egg until it is cooked to your tastes -- then scoop out with a metal slotted spoon, and let drain for a few seconds on a piece of paper, then place directly on the hash, repeat until you have enough eggs.
- Put the toaster on the table and let your family and guests make their toast themselves or you will never get to eat, lol.
CORNED BEEF HASH
A combination of corned beef, potatoes, and onions. A quick and easy meal.
Provided by Jodi McRobb
Categories Breakfast and Brunch Potatoes
Time 40m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 66.2 g, Cholesterol 48.2 mg, Fat 8.8 g, Fiber 8.4 g, Protein 23.3 g, SaturatedFat 3.6 g, Sodium 717.7 mg, Sugar 3.7 g
LEFTOVER CORNED BEEF BREAKFAST HASH
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 10
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.
CORNED BEEF BREAKFAST HASH
Forget green eggs and ham; try this for breakfast on St. Patrick's Day. Using corned beef is a great way to incorporate classic Irish ingredients and flavors without having to add green food coloring to something.
Provided by Kelsey Nixon
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with salt and pepper and saute until golden brown, 10 to 12 minutes.
- Add the onions and peppers and continue cooking an additional 5 minutes. Add the cabbage and Worcestershire sauce and saute until the vegetables are tender, about 3 minutes longer. Stir in the corned beef and cream and reduce the heat to medium-low.
- Crack the eggs over the hash. Cover with a lid and cook until the eggs are set, 8 to 10 minutes. Serve the hash divided among 4 plates.
CORNED BEEF HASH
Steps:
- Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
- Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
- Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.
CORNED BEEF HASH BREAKFAST TACOS
An easy breakfast taco recipe using corned beef hash instead of bacon or sausage.
Provided by fabeverydayblog
Categories Main Dish Recipes Taco Recipes
Time 17m
Yield 4
Number Of Ingredients 14
Steps:
- Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.
- Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.
- Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.
- Garnish with lime wedges, if desired.
Nutrition Facts : Calories 655.3 calories, Carbohydrate 72.5 g, Cholesterol 202.9 mg, Fat 27.7 g, Fiber 11.1 g, Protein 28.9 g, SaturatedFat 11 g, Sodium 1586 mg, Sugar 2.5 g
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