Best 4 Corned Beef Hash Abalos Style Recipes

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**Corned Beef Hash Abalos Style: A Filipino Delicacy with a Twist**

Originating from the vibrant streets of Manila, corned beef hash Abalos style is an iconic Filipino dish that has captured the hearts of food enthusiasts worldwide. This unique dish features tender corned beef, diced potatoes, onions, and bell peppers, all enveloped in a savory sauce made from tomatoes, garlic, and Worcestershire sauce. Typically served with a side of fried rice or eggs, corned beef hash Abalos style is a delightful blend of flavors and textures that caters to diverse palates.

Explore our curated collection of corned beef hash Abalos style recipes, meticulously crafted to guide you through the culinary journey of creating this beloved dish. From classic renditions to innovative twists, our recipes offer a range of options to suit your preferences and expertise. Dive into the traditional version, where the corned beef's distinct flavor shines through, or venture into variations that incorporate additional ingredients like mushrooms, cheese, or even pineapple for a tropical twist.

Whether you're a seasoned cook or embarking on your culinary adventure, our recipes provide step-by-step instructions, detailed ingredient lists, and helpful tips to ensure a successful outcome. Gather your ingredients, prepare your taste buds, and embark on a delightful journey as you recreate this Filipino classic in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CORNED BEEF HASH



Corned Beef Hash image

Provided by Food Network

Categories     main-dish

Time 45m

Yield Serves 4

Number Of Ingredients 9

2 tablespoons vegetable oil
8 ounces cooked corned beef, diced
1 white onion, finely chopped
1 bell pepper, finely chopped
2 medium baking potatoes, peeled and shredded (about 2 cups)
4 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground pepper
4 slices cheddar cheese (about 2 ounces)

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



Corned Beef Hash image

The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you'll want this all year long!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
2 cups diced corned beef
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
1 pound russet potatoes, diced
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.

CORNED BEEF HASH



Corned Beef Hash image

Provided by Alton Brown

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 34

3 tablespoons unsalted butter
1 cup finely chopped red bell pepper
2 cloves garlic, minced
5 cups leftover Corned Beef and Cabbage, well drained, recipe follows
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
1/2 pound diced carrots, approximately 4 small
1/2 pound diced onions, approximately 2 small
1 pound potatoes, peeled and chopped, approximately 3 medium
1/4 pound diced celery, approximately 2 stalks
1 small head cabbage, chopped, approximately 2 pounds
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Steps:

  • Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
  • *Cook's note: Brisket should be prepared through the brining stage, but not cooked.
  • Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
  • After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
  • Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
  • After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

CORNED BEEF HASH



Corned beef hash image

A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.

Provided by Katy Greenwood

Categories     Main course

Time 35m

Number Of Ingredients 6

500g potato, peeled and chopped
2 tbsp vegetable oil
1 onion, roughly chopped
340g can corned beef, cut into cubes
2 tbsp Worcestershire sauce
baked beans and a little curly parsley, roughly chopped, to serve (optional)

Steps:

  • Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
  • Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

Nutrition Facts : Calories 333 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium

Tips

- To make the corned beef hash, start by dicing the cooked corned beef into small pieces. - Next, heat some oil or butter in a large skillet over medium heat. Add the diced corned beef and cook until it is browned and crispy. - While the corned beef is cooking, dice the potatoes and onions. Once the corned beef is cooked, add the potatoes and onions to the skillet and cook until the potatoes are tender and browned. - Finally, season the corned beef hash with salt, pepper, and any other desired seasonings. Serve immediately. - For the creamed corn, start by melting some butter in a saucepan over medium heat. - Then, whisk in the flour until a smooth paste forms. Slowly whisk in the milk and cook until the sauce has thickened. - Add the corn, salt, and pepper to taste. Cook until the corn is heated through. - To make the popovers, start by preheating the oven to 400 degrees Fahrenheit. - Grease a muffin tin with butter or cooking spray. - In a large bowl, whisk together the flour, sugar, salt, and baking powder. - In a separate bowl, whisk together the milk, eggs, and melted butter. - Add the wet ingredients to the dry ingredients and whisk until just combined. - Fill the prepared muffin tins 2/3 full with batter. - Bake for 20-25 minutes, or until the popovers are golden brown.

Conclusion

- Corned beef hash, creamed corn, and popovers are all classic American dishes that are perfect for a hearty breakfast or brunch. - These recipes are all easy to make and can be tailored to your own taste. - With a little planning, you can make a delicious and satisfying meal that your family and friends will love. - Be sure to experiment with different ingredients and seasonings to create your own unique versions of these classic dishes.

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