Best 2 Corned Beef Hash Egg Pastry Squares Recipes

Feast your taste buds on a hearty and delectable culinary journey with our Corned Beef Hash Egg Pastry Squares! This tantalizing dish combines the classic flavors of corned beef hash, fluffy eggs, and golden pastry into a symphony of textures and flavors. Each bite offers a delightful contrast between the crispy pastry, tender corned beef, and soft, fluffy eggs, leaving you craving more.

Indulge in two irresistible variations of this dish: the classic Corned Beef Hash Egg Pastry Squares and the Tex-Mex Corned Beef Hash Egg Pastry Squares. The classic recipe delivers a comforting and familiar taste, while the Tex-Mex version adds a zesty kick with flavorful spices and a touch of heat. Whether you prefer traditional or crave a spicy twist, these pastry squares are sure to satisfy your taste buds.

Here are our top 2 tried and tested recipes!

CORNED BEEF HASH AND EGGS

Corned Beef Hash and Eggs image

Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion
1/2 cup canola oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
8 large eggs
Salt and pepper to taste
2 tablespoons minced fresh parsley

Steps:

In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

CORNED BEEF HASH WITH POACHED EGGS

Corned Beef Hash with Poached Eggs image

Provided by Food Network Kitchen

Categories main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cups roughly chopped boiled red-skinned potatoes
2 cups diced cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon whole-grain mustard
1/4 teaspoon dried thyme
Pinch nutmeg
Freshly ground black pepper
1/4 cup plus 1 tablespoon unsalted butter
4 cups cold water
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
8 large eggs

Steps:

In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours.
Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.
Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.
To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
Divide the hash among plates and top with the poached eggs. Serve immediately.

Tips:

Be sure to cook the corned beef and potatoes separately before assembling the dish. This will help to prevent them from becoming mushy.
If you don't have any leftover corned beef, you can use canned corned beef instead. Just be sure to rinse it well before using.
You can also use any type of cheese that you like in this recipe. Cheddar, mozzarella, and Swiss are all good options.
If you're looking for a vegetarian option, you can omit the corned beef and use extra potatoes instead.
Serve the corned beef hash egg pastry squares with your favorite dipping sauce, such as ketchup, mustard, or ranch dressing.

Conclusion:

Corned beef hash egg pastry squares are a delicious and easy-to-make breakfast or brunch dish. They're perfect for using up leftover corned beef, and they're sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!