Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
ay wish to turn the corned beef once).
Continue cooking until
Soak corned beef in water to cover for 30 minutes. Preheat oven to 300\u00b0.
Place a large sheet of heavy-duty foil in shallow pan. Remove corned beef from water and pat dry to remove any salt on surface.
Place in center of foil.
Pour 1/4 cup fresh water over beef. Sprinkle with pickling spice and arrange vegetables over and around corned beef.
Bring long sides of foil up over beef and seal with
a tight fold.
Bake 4 hours.
Peel
potatoes\tand
onions.
Cut them into cubes.
Put into a frying
pan and cover with water.\tCook on medium-high until potatoes are tender.
Add the can of corned beef and mix it in with
potatoes.
Cook
on low heat until corned beef is heated. Pepper
and
salt
as necessary.
The corned beef has salt in it already.
Heat skillet; add oil.
(I use my wok which works great!) Saute onion and bell pepper in oil until translucent.
Add corned beef; let simmer about 10 minutes.
Add jar of picante sauce; simmer another 10 minutes.
Serve over white rice or pasta.
Easy and good!
Serves 4 to 6.
ooking -- In mixing bowl, smash corned beef and eggs until blended. I
Preheat oven to 325 degrees F
Using a large ovenproof skillet, cook the hash browns and the onion in the olive oil until the potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
Make four wells in the corned beef mixture. Break one egg into each well. Sprinkle with salt and pepper.
Cover and bake for 15-20 minutes or until eggs reach desired doneness. They will continue to cook after they are removed from the oven.
Garnish with parsley if desired.
nto small pieces.
Chop corned beef into chunks.
Remove lid
Add corned beef and onion soup mix to potatoes and mix gently. Melt the margarine in a large skillet.
Add potato mixture and fry until lightly browned.
Peel and dice potatoes.
Chop onions and put into pot with salt and pepper.
Cover potatoes with water.
Cover pot and cook until the potatoes start to fall apart and liquid starts to thicken.
Add the can of corned beef (separate into small chunks) and cook for at least 5 minutes.
Fry bacon strips until done in heavy skillet.
Remove bacon; put 1 head chopped cabbage in bacon drippings.
Add small amount of water; cover and steam until cabbage is tender.
Make a well in the middle of the steamed cabbage.
Once liquid is cooked out, add can of corned beef and let it heat through.
Serve with cornbread.
Cook cabbage until tender (do not overcook).
Season to taste. In skillet, put onion and potatoes.
Add oil or oleo.
Simmer until onion and potatoes are done.
Open corned beef and slice over potatoes and onion.
Cover and simmer until meat falls apart. Stir occasionally.
Serve with the cabbage.
ut the thinly sliced deli corned beef into strips.
Remove the
Place the corned beef in a large pot and
arrots to slow cooker. Place corned beef on top of vegetables. Pour
Wash corned beef under cold water and put
Rinse corned beef under cold running water. Place corned beef, peppercorns, onion, cloves and bay
Preheat oven to 325. Rinse corned beef under cold water. In a Dutch oven, heat oil over medium high. Add corned beef, fat side down, cook, turning once, until browned on both sides, 5-7 minutes. Remove to a cutting board and cut 1/2 inch slices.
In same pot, cook onions over medium heat, stirring until golden, 3-5 minutes. Add broth, beer, garlic and pepper.
Layer corned beef slices and potato slices in onion broth mixture.
Cover and bake 2 1/2 hours. Add greens to pot. Cover and bake 15 minutes longer.
Preheat oven to 350 degrees.
Place corned beef on a rack in a pan, fat side up, and cover with tin foil.
Cook for 3-4 hours.
Mix yellow mustard and brown sugar in a bowl.
Uncover corned beef.
Score the top of the corned beef, and stick whole cloves in the top if desired.
Baste with gingerale.
Spoon mustard sauce on top and sides of beef.
Place back in oven and cook for another 1/2 hour or so, until nicely browned and the meat is falling apart.
Place corned beef, onion, carrot, vinegar, cloves and