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
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.
DAD'S CORNED BEEF HASH BREAKFAST
My Dad was the Sunday breakfast chef when I was growing up. He did not believe in light breakfasts. One of his favorites to make was corned beef hash. He put a couple of things in it that were a bit different but it tasted good. We always ate it with a spoon because there were so many tiny pieces ! Nobody walked away from...
Provided by Maggie M
Categories Other Breakfast
Number Of Ingredients 10
Steps:
- 1. Cook your potatoes the day before and chill them. They will crisp up nicely when cooked. I like to make my dices about 1/4" or so. Make all of your vegie and your corned beef dices the same size or similar so they cook evenly.
- 2. Melt about 2 Tbsp of butter in a large skillet. By the way cast iron works great with this recipe but you can use any sort of skillet you own. Once it is melted toss in those cooked and chilled potato cubes. Stir and flip as needed. Let them begin to toast a bit. If you need more butter add it about a couple tsp at a time as needed.
- 3. Once the potatoes are getting nice and toasty toss in the peppers, onions, celery and corned beef. Stir to mix them up and cook until the onions, peppers and celery are tender and the potatoes are browned.
- 4. Cook a couple of eggs the way you like .. poached, sunny side up or fried. Place a hearty helping of the hash onto a plate and top with the eggs.
- 5. Garnish with some snipped chives and a dash or 2 of hot sauce. We like to add an English muffin to the plate so we have an excuse to eat jam :)
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