Corned Beef Hash Sandwich Recipes

Steps:

• Cook corned beef to desired doneness. Combine mayonnaise, pesto and hot sauce. In the meantime, cook bacon.
• Add mayonnaise mixture to corned beef and combine well. Spread on two slices of bread, place 2 slices of bacon on each bread and a slice of tomato on each.
• Spray cooking spray on both sides and toast.

Steps:

• In a large skillet or griddle if you have one, melt the butter.
• Add the piles of corned beef and start browning them, giving them a little press with a spatula occasionally.
• When 1st side is brown and crispy, flip and cook the other side until brown and crispy.
• On toasted bread add one corned beef hash patty, 2 slices tomato, one slice of onion, salt and pepper(optional) and mayo, mustard or ketchup (also optional).
• This recipe makes 3 sandwiches.
• For a diner presentation, slice into halves and place on individual plates with a pickle spear and some chips. Enjoy!

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Add the green olives, kalamata olives, giardiniera, capers, parsley, vinegar, olive oil and honey to a food processor and pulse to make a coarse relish.
• Slice the boule in half horizontally. Spread the tapenade evenly over both halves of the boule. Layer the cheese evenly over the tapenade on the bottom half of the boule. Place both top and bottom halves cut-side up beside each other on the sheet pan.
• Lay the hot hash browns on top of the cheese, then evenly pile on the corned beef. Bake the open sandwich until the cheese is melted and the corned beef is warmed through, 6 to 8 minutes.
• Melt the butter in a large nonstick skillet over low heat. Working with one egg at a time, crack each egg into a small bowl or ramekin and then slowly add it to the skillet. Cover with a tight-fitting lid and cook, uninterrupted, until the whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season the eggs with pepper. Slide the eggs onto a plate.
• Top the corned beef with the sunny-side up eggs. Place the top piece of bread onto the sandwich. Cut into 4 wedges and serve.

Steps:

• Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.