can anybody give me a step by step receipe for cooking a corned beef hash?

Question

and what would you serve it up with? thanks :)

Ralfcoder....youve been on here since april and havnt noticed its a questions and answers forum? how odd.

Answer 1

Ooh the ultimate comfort food!!

I boil a load of peeled potatoes cut into quarters/halves(enough for however many people you're doing it for - I usually do one large potatoe per person equivalent). Once they are soft I mash them up with butter, milk and seasoning. Add a tin of corned beef and one large chopped onion and a load of ketchup. Once all mashed up together, spinkle with cheese and pop in a pre heated over (medium temperature) and cook until the cheese has melted.....yum! I think I might have to make that tonight now!!

Oh - I have it with baked beans! :)

Answer 2

Hi yummy I love corned beef hash, all you need is potatoes and cornbeef. Bring a pan of water too the boil, us a kettle to boil the water first then put in a pan on the hob as it will boil quicker lol, and then peel and wash your pototoes and cut and then put into the pan, it all depends on preferace how many potatoes you use. Boil spuds for 30 mins they might be ready at 20 mins, just check by stabbing a knife trought them if it goes right throught and they ar soft then they are ready. Tip for the corn beef put it in fridge in the tin whist the spuds are cooking as it makes it easier and firmer to get out of the tin. Cut up about half the cornbeef, depending on how much you like it #, I love it so I use loads, then you mash the drain and mash the potatoes using milk and butter add a little at a time so they dont go to runny, then once mashed mash in the cornbeed and there you go corned beef hash.

Answer 3

3 pounds cooked and cooled corned beef brisket
3 cups potatoes, boiled and diced
1 cup diced onion
1/2 teaspoon salt
1 teaspoon black pepper


Preheat oven to 350 degrees F.
Dice the corned beef brisket into small portions using either a knife or food processor. In a large bowl, mix the potatoes, meat, onion, salt, and pepper together, and then place mixture in a roasting pan. Bake for 30 minutes until brown.

Answer 4

There is a slight issue with Corned Beef Hash. It can be slightly too sweet for most palates. To overcome this, I used the following recipe, when feeding my Scouts on adventurous training.

To feed 12:

6 medium cans of corned dogey.
3 Kilos spuds
6 Oxos
2 packets of Coleman's chili con carne powder
3 large onions
4 large carrots
1/2 white cabbage

Peel, boil and mash and cream the spuds.

dice the onions and fry in margarine and oil, until soft.
Drain the onions and add the corned dogey, diced.
As the corned dogey softens and disitegrates, stir in the powdered oxos.

Finely slice and dice the cabbage and add to the mix.
Slice the carrots and chuck 'em in.

Add a cup of water, stir and bring the lot to the boil.

Now add the chili powder.

Stir in until the hash thickens
Add water until the hash is just starting to go watery and bring to the boil again.

Back off the heat and gently simmer until the hash has thickened again.

Now you have a choice. You can mix in the mashed spud and reheat.
OR
Serve the hash alongside the mash
OR
Place the hash in a deep roasting pan and layer the mash on the top........... and bake until browned.

Alternate serving of the baked hash/mash:

Sprinkle with grated cheese and bake until cheese is lightly browned. (I hate this 'cos I can't stand cooked cheese, but everybody else goes loopy for it!)

Alternative to the chili powder: use a similar quantity of Shepherds Pie Powder.

I guarantee the hungry hordes will DEVOUR this!

It is a stand alone field meal, which ensures the picky eaters get their ratio of veggies.

You could use the discarded margarine/oil mix, with a bit of water, to stir fry a medley of meditteranean veggies
OR
Stir fry a medley of winter veg with sliced mushrooms (this is very popular with my lot!)

........ I'm off to the kitchen.......

EDIT!

I almost forgot! My lot have a habit of eating the cold has/mash with lashings of brown sauce!

Answer 5

Very easy:

Corned Beef Hash

3 pounds cooked and cooled corned beef brisket
3 cups potatoes, boiled and diced
1 cup diced onion
1/2 teaspoon salt
1 teaspoon black pepper


Preheat oven to 350 degrees F.
Dice the corned beef brisket into small portions using either a knife or food processor. In a large bowl, mix the potatoes, meat, onion, salt, and pepper together, and then place mixture in a roasting pan. Bake for 30 minutes until brown.

--------------------------------------------------

Answer 6

"Corned Beef Hash"

Ingredients-
6 large potatoes, peeled and diced
1 (12 ounce) can corned beef, cut into chunks
1 medium onion, chopped
1 cup beef broth


Preparation-
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.

Answer 7

I chop the corned beef into very small pieces and set aside. Then put about 2 tbsp of oil in a skillet and add very small diced raw potatoes. Cook for awhile until almost cooked. Add chopped onions and the corned beef. Continue cooking until browned and crispy. We serve ours with eggs over easy and a dash of tabasco. YUM!!

Answer 8

Corned beef hash with poached eggs served with cornbread

Serves 4



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
For the corned beef hash
4 potatoes, diced into cubes
3 tbsp olive oil
1 onion, finely diced
1 garlic clove, crushed
340g/12oz corned beef, tinned
salt and freshly ground black pepper, to taste
1 tbsp vinegar
2 free-range eggs (per person)
tomato ketchup, to serve
For cornbread
300g/10½oz plain flour
315g/11oz cornmeal
200g/7oz icing sugar
1 tbsp baking powder
1 free-range egg
250ml/9fl oz milk
200g/7oz butter, melted



Method
1. For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside.
2. Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes.
3. Add the potatoes and fry for a further minute.
4. Crumble in the corned beef and mix together.
5. Spoon the mixture into a soup dish then place under the grill for three to four minutes, until crusty.
6.Bring a pan of water to the boil, add the vinegar and whirl the water around.
7. Crack an egg into a ladle. Pour the egg into the pan and simmer for two minutes, until ready. Remove from the pan and drain.
8. Remove the Hash from the grill and top with the egg.
9. Top with a squeeze of ketchup and serve with hot, buttered corn bread.
10. For the cornbread, mix together the flour, cornmeal, icing sugar and baking powder.
11. Make a well in the centre of the dry ingredients and add the milk and egg. Mix together from the centre outwards, incorporating the dry ingredients into the wet gradually to create a dough-like paste. Add the melted butter last.
12. Place in a hot baking tin. Place in a hot oven for about 15 minutes until golden brown.
13. Remove from the oven, allow to cool slightly. Turn out, cut into slices and serve with the corned beef hash.

Answer 9

mine is a bit like sheperds pie in,and it really easy. it,s a good one 4 students. fry a tin of corned beef and baked beans together for about 10 mins put in a cassorole dish add mash potato on top then grated cheese then put under a grill to brown the cheese its so easy and cheap and very very taste

Answer 10

2 kilo of marijahna buds
1 tin of corned beef



first seive all the buds to seperate all the thc from the flower ,
( save the flower to smoke ) , collect up all the thc crystals which you have seived from the bud,

mash up the corned beef as much as you possibly can , then with your fingers work all the crysals into the corned beef

and there you go corned beef hash. mmmmmmmm BOOOOOOTIFULL

BEST SERVED WITH ICE COLD BEER