Corned Beef Hash. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Directions Heat the oil in a medium skillet over high heat. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine.
It's great on it's own, or serve at breakfast with a few eggs. You can also triple the recipe and bring it to a barbecue as a substantial side dish.—Carrie Chaplin, Clendenin, West Virginia Stir potatoes, salsa, and a pinch of salt into beef mixture. Fry or poach a few eggs in a separate pan and serve them alongside your hash. You can cook Corned Beef Hash using 2 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Corned Beef Hash
- Prepare 1 can of Hormel Beef Hash.
- Prepare 2 of Overeasy Eggs.
Make a few nests in your pan of corn beef and crack the eggs into them. Cover the pan for a few minutes until the whites are set, and then serve the eggs and the hash together. Add bell pepper, horseradish, and Worcestershire sauce. This corned beef hash is a two-step process, but nothing about it is difficult.
Corned Beef Hash step by step
- Add can into skillet, cook contents till hash is slightly crispy.
- Once Corned beef hash has cooked, put hash on a plate than add two eggs into skillet.
- Make overeasy eggs, add to hash on plate and mix together to make a creamy type beef hash.
Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). Add diced corned beef for about two minutes, then add your potatoes. Make sure your hash is an even layer in the pan and let cook on one side for about three minutes, or until crispy, and flip to. This corned beef hash breakfast is filled with chopped crispy potatoes and bell peppers with corned beef mixed together and a large sunny side up egg to complete the meal. Breakfast just got better with this hash!