Best 3 Spruced Up Canned Corned Beef Hash Recipes

**Spruced-Up Canned Corned Beef Hash: A Culinary Symphony of Comfort and Convenience**

In the culinary world, few dishes evoke the essence of comfort and nostalgia like corned beef hash. This classic dish, often associated with hearty breakfasts and quick weeknight dinners, has been a staple in kitchens for generations. Spruced-Up Canned Corned Beef Hash takes this traditional recipe to new heights, transforming the humble canned variety into a delectable and versatile dish that can be enjoyed for breakfast, lunch, or dinner. This article presents a collection of innovative recipes that elevate canned corned beef hash, turning it into a culinary symphony of flavors and textures. From the classic skillet hash with a crispy crust to the flavorful hash-stuffed bell peppers, each recipe offers a unique twist on this timeless dish. With easy-to-follow instructions and tips for customization, this article is a must-read for anyone seeking to elevate their corned beef hash game. Whether you're a seasoned home cook or a novice in the kitchen, these recipes will inspire you to create memorable meals that are both satisfying and delicious.

Here are our top 3 tried and tested recipes!

KICKED-UP CORNED BEEF HASH

Kicked-Up Corned Beef Hash image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 large russet potatoes, diced small
2 tablespoons butter
1 large onion, diced small
2 tablespoons minced garlic
1 jalapeno, minced
3/4 pound corned beef, diced small
1 tablespoon prepared horseradish
2 teaspoons chicken bouillon
2 tablespoons chopped chives
1 cup, finely grated Swiss cheese
Kosher salt and freshly cracked black pepper

Steps:

Preheat the oven to 400 degrees F.
Put the potatoes in a saucepan and cover with water and bring to a boil over high heat. Reduce the heat to low; and simmer for 1 minute making sure the potatoes are still firm. Drain the potatoes in colander and set aside.
Heat a 10-inch skillet, over medium-high. Add the butter and allow it to brown for 1 minute. Stir in the onions, garlic and jalapenos and cook for 5 minutes. Add the corned beef, horseradish, bouillon, potatoes, chives and Swiss cheese. Mix well, then remove from the heat. Spoon the hash into 6 (6-ounce) ramekins. Put the ramekins on a quarter sheet tray and bake until nicely browned, about 12 to 15 minutes. Remove from the oven and serve hot.

CANNED CORNED BEEF HASH RECIPE

Canned Corned Beef Hash Recipe image

This dish is frequently served for breakfast with eggs, and a canned version is available at most grocery stores.

Provided by Hazel Roddy

Categories Breakfast

Time 35m

Number Of Ingredients 6

Ingredients

2 tablespoons of vegetable oil
2 onions, chopped
4 potatoes, peeled and chopped
2 cans of corned beef
1 tablespoon of ground black pepper
5 tablespoons of cider vinegar

Steps:

The oil is heated in a large skillet over medium-high heat for the first step.
Next, sauté the onions and potatoes until they are slightly browned, then add the corned beef.
Then season with pepper and add 1 tablespoon of vinegar at a time, cooking for 3 to 5 minutes between additions.
Finally, partially cover the skillet and reduce the heat to medium-low. Cook, stirring occasionally, for 20 minutes, or until the potatoes are tender.

Nutrition Facts : ServingSize 6 servings, Calories 450kcal, Sugar 3.4g, Sodium 1135mg, Fat 22g, SaturatedFat 7g, Carbohydrate 26g, Fiber 3.2g, Protein 33g, Cholesterol 96mg

CORNED BEEF HASH RECIPE BY TASTY

Corned Beef Hash Recipe by Tasty image

Here's what you need: water, kosher salt, brown sugar, pink curing salt, garlic, fresh ginger, cinnamon stick, bay leaves, mustard seed, black peppercorn, whole allspice berries, juniper berries, whole cloves, ice, beef brisket, large yellow onion, celery stalks, large carrots, ginger beer, dark extra-stout beer, unsalted butter, russet potato, medium yellow onion, kosher salt, freshly ground black pepper, corned beef, garlic, paprika, worcestershire sauce, large eggs, fresh chive

Provided by Matthew Johnson

Categories Breakfast

Time P10DT20h

Yield 4 servings

Number Of Ingredients 31

Ingredients

2 qt water
2 cups kosher salt
1 cup brown sugar
2 teaspoons pink curing salt
5 cloves garlic, crushed
1 fresh ginger, 2 in (5 cm) piece, sliced
1 cinnamon stick, broken into pieces
3 bay leaves, crumbled
1 tablespoon mustard seed
1 tablespoon black peppercorn
8 whole allspice berries
12 juniper berries
8 whole cloves
2 lb ice
5 lb beef brisket, trimmed
1 large yellow onion, chopped
3 celery stalks, chopped
2 large carrots, chopped
ginger beer, 2 bottles
dark extra-stout beer, 2 bottles
1 tablespoon unsalted butter
2 lb russet potato, peeled and small-diced
1 medium yellow onion, diced
kosher salt, to taste
freshly ground black pepper, to taste
1 lb corned beef, diced into 1/4in (6 mm) in pieces
4 cloves garlic, minced
1 teaspoon paprika
1 tablespoon worcestershire sauce
4 large eggs, fried sunny-side up
fresh chive, for garnish, thinly sliced

Steps:

In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
Melt the butter in a large cast-iron skillet over medium heat. Add the potatoes and onion and season with salt and pepper. Cook for about 5 minutes, until lightly browned.
Add the corned beef, garlic, paprika, and Worcestershire sauce. Cook for another 1-2 minutes, until the beef is warmed through and slightly crisped. Remove the pan from the heat.
Serve the hash with the eggs and garnish with chives.
Enjoy!

Tips:

For a crispy hash, cook it over medium-high heat and don't stir it too often.
If you like your hash extra crispy, press down on it with a spatula while it's cooking.
Add your favorite vegetables to the hash, such as diced potatoes, onions, or bell peppers.
Season the hash with your favorite herbs and spices. Some popular choices include salt, pepper, garlic powder, and onion powder.
Serve the hash with your favorite toppings, such as eggs, salsa, or avocado.

Conclusion:

Sprucing up canned corned beef hash is a great way to turn a simple dish into a delicious and satisfying meal. With a few simple ingredients and a little creativity, you can create a hash that's packed with flavor and texture. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!