Recipes for "corned beef hash"

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.

Cook beef in a large cast iron or nonstick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.

Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections.

Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Separate crescent rolls and arrange them on the parchment paper in a circle with the short sides of triangles forming a 4-inch circle; overlap the edges of the pieces. Press dough where it overlaps to flatten.

Whisk eggs, milk, garlic powder, onion powder, cumin, and cayenne pepper together in a bowl.

Melt butter on medium low heat in a nonstick pan. Add chopped red peppers and jalapeno peppers. Cook and stir until tender, about 5 minutes. Pour in eggs. Gently scramble, pushing and lifting eggs until just set, about 3 minutes. Remove from heat.

Heat vegetable oil on medium heat in a nonstick pan. Add Hormel Corned Beef Hash. Cook and stir until heated through and beginning to brown, 8 to 10 minutes.

Spoon corned beef hash around the crescent roll ring. Top with 1/2 cup shredded cheese and scrambled eggs. Sprinkle with remaining 1/2 cup shredded cheese.

Pull the points of each triangle over the hash, eggs, and cheese and carefully tuck under the center to form a ring. Some areas will have exposed filling.

Bake in preheated oven until browned, about 20 to 25 minutes.

Let cool 3 minutes before serving. Serve with salsa.

Heat oil in a pan over medium-high heat until sizzling. Place potatoes in the oil and cook, turning every couple of minutes, until golden brown, about 10 minutes.

Shred corned beef and toss into the pan. Cook until heated through, about 10 minutes. Season with salt and pepper and give a good stir. Crack eggs on top, sprinkle with more salt and pepper, and cover until eggs are set, 3 to 4 minutes.

Preheat an air fryer to 400 degrees F (200 degrees C).

Combine potatoes, bell pepper, and onion in a large bowl. Add vegetable oil, paprika, salt, and pepper. Stir until potatoes are evenly coated. Transfer mixture to the air fryer basket.

Cook in the preheated air fryer for 10 minutes. Shake the basket and cook for 5 minutes. Stir in the corned beef and cook for 5 more minutes.

Make two small wells in the mixture. Crack an egg into each well. Cook until eggs are set and cooked to desired doneness, about 3 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.

Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.