Does anyone know how to make corn beef hash. I cant seem to get a recipe from anywhere.?

Answer 1

Forget all the fancy stuff, just mash a tin of corned beef in with a bowl of mashed potato and spread into an oven proof dish, top with cheese (optional) and bake in the oven for 15 mins. Simple!!

Answer 2

Corned beef hash is a great way to use leftover corned beef. I cook extra just so I can make it. It's real simple. Start with a bag of frozen hash browns (the cubed type not shredded) or make from scratch if you like. Heat some oil in a skillet and begin to fry the hash browns. Meanwhile dice the corned beef (did I mention that its cooked?) When the potatoes are nearly done add the corned beef. Heat oil in another skillet and fry some eggs sunnyside up. When the whole mix is done serve with an egg or two on top. I like mine with hot sauce.

Answer 3

beef
Corn Beef Hash Recipe. Roast Beef In Crock Pot Recipe. Beef Tenderloin Steak Recipe ... Receipe For Corn Beef. Beef Cameron Jay Z. Arbys Beef Restaurant Roast ...all-info-regarding-beef.info/sitemap.php

Answer 4

Corned Beef Hash
Serving Size : 6

1/2 stick Unsalted butter
2 cups Small-diced yellow onions
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
1 tablespoon Chopped garlic
1-1/2 pounds Corned beef, chopped
1-1/2 pounds Idaho potatoes, peeled, small diced, and blanched

Preheat the oven to 400 degrees.

In a large oven-proof skillet, over medium-high heat, melt the butter. Add the onions. Season with salt and pepper. Saute until golden, about 4 minutes. Add the garlic and corned beef. Continue to saute for 2 minutes. Add the potatoes. Season with salt and pepper. Continue to cook for 4 minutes. Remove from the heat.

Using the back of a large spoon or spatula, pack the mixture firmly into the pan. Place the pan in the oven. Cook for 8-10 minutes or until golden brown. Remove from the oven and slice into individual servings.

Answer 5

I make it just with mashed potato, chopped onions and a tin of corned beef cubed.
Mix all ingredients together (it is easier if the mashed potato is still warm)
Put it into an oven proof dish, dot the top with butter and a sprinkling of black pepper, and put it into the oven to cook through and brown the top.( usually about 45 minutes in a moderate oven)

I have seen it made with raw thinly sliced potatoes and onions layered in a dish with slices of corned beef, some stock or water added, and baked, but I would call this corned beef hot pot, and prefer recipe number 1.

Answer 6

Make this hash with leftover roast beef or corned beef

3 cups cooked beef, coarsely chopped (use leftover pot roast, oven roast, corned beef, etc.)
2 large baking potatoes, peeled and diced
2 medium onions, chopped
1 green bell pepper, chopped
2 ribs celery, finely chopped
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon ground thyme
1 1/2 cups beef broth*
*If you have a cup or so of leftover gravy, use gravy with water or broth to make 1 1/2 cups.

Combine all ingredients and pack into a well-greased shallow baking pan. Cover with foil and bake at 375° for 45 minutes. Uncover and brown under broiler.
Serves 6.

Enjoy!

Answer 7

Would you like a commoners version?
1 tin of Corned Beef thinly sliced or chunked
As much mashed potato as you would normally prepare
with plenty of butter, salt, pepper and a little milk.
Maybe some small pieces of diced red onion to add crunch.
Mix together.
Fry in a little more butter or Vegetable Oil.
To be really common open a tin of baked beans warm until they begin to break down, have on the side or poured over the top!!!!! YUM YUM

Answer 8

Try this one...It sounds actually yummy with a twist.

Sweet Corn-Grilled Portobello Mushroom Hash




Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4
2 Tbsp. vegetable oil
1 small sweet potato, peeled, diced
1 small Idaho potato, peeled, diced
1 small poblano pepper, diced
1 small red pepper, diced
1/2 cup scallions, chopped
2 ears fresh corn, removed from cob
1/2 cup crispy apple smoked bacon, diced
1 large portobello mushroom, grilled and diced




Heat oil in large nonstick skillet over high heat. Add potatoes and brown.
Add peppers and scallions. Cook 2-3 minutes.
Fold in corn, bacon and grilled mushrooms.
Continue to cook until hash is hot and all vegetables are cooked.

Answer 9

Boil enough potatoes for 4 people. When soft, drain and add half a cup of water and a knob of butter. Mash and the add half a tin of corned beef. Continue 'mashing' until the beef is mixed well into the potato. Turn into an oven proof dish and top with sliced tomato. Put it into the oven at about 190C until the top is crisp. I sometimes add cooked onion to the mix.

Answer 10

2 Tbs (30 ml) butter or margarine
1 small onion, finely chopped
1 clove garlic, finely chopped
2 to 3 cups (500-750 ml) finely chopped leftover corned beef
3 to 4 medium potatoes, peeled and diced
1/4 cup (60 ml) water
3 Tbs (45 ml) ketchup
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) nutmeg
Salt and freshly ground black pepper to taste
4 to 6 eggs (optional)

Melt the butter in a heavy skillet over moderate heat. Add the onion and garlic and saute for about 5 minutes, until tender. Add the remaining ingredients, except the eggs, and bring to a boil. Reduce the heat and cook covered for 45 minutes, stirring occasionally. Break the eggs into wells you have made in the hash and cook, covered, an additional 10 to 15 minutes, until the eggs are cooked to the degree you prefer. Serve immediately. Serves 4 to 6.