otato mixture. Add Worcestershire sauce, corned beef, onion, green pepper, and butter
50\u00b0F.
Cut up corned beef into small cubes. Set aside
Cook onion and pepper in butter until tender.
Stir in corned beef, potato, and broth.
Cook and stir for 3 minutes.
Sprinkle with salt and pepper.
Using back of a spoon, make 4 indentations in hash.
Break 1 egg into each indentation.
Cook on low, covered, for about 4 minutes until desired doneness.
Lightly toss together corned beef, potatoes, beets and onion.
Add milk, salt, and Tabasco.
Season to taste with more salt and pepper as needed.
Melt fat in skillet.
Spread hash evenly over bottom.
Cook over medium heat until underneath side is brown and crusty.
Mix mayonnaise with grated cabbage.
On one slice of bread, smear corned beef hash and on other slice, smear cabbage and mayonnaise mixture.
Coat outside of slices of bread with mayonnaise.
Brown in heated heavy skillet, pressing down while cooking.
Eat with friends while hot.
Place corned beef in a bowl, pull it
Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander.
Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes. Add water and bring mixture to a boil. Lower heat to medium-low; stir in corned beef. Cook until heated through, 6 to 8 minutes.
ntil well blended.
Stir corned beef, Swiss cheese, and green onion
Mix tomato sauce, onion, salt and mustard together.
Pour 1/2 of mixture in the bottom of a casserole dish.
Cover with a layer of corned beef hash, then sprinkle with cheese.
Repeat layers again and bake.
Layer potatoes and onion in bottom of baking dish.
Dot with butter or oleo.
Add salt and pepper.
Cover with corned beef hash.
Follow with creamed corn.
Top with bread crumbs.
Cover and bake at 350\u00b0 for 10 minutes.
Uncover and bake 25 minutes more.
f your corned beef before baking, please follow this recipe recommendations recipe#361142.
br>Open up the packaged corned beef and pour all of the
arrots to slow cooker. Place corned beef on top of vegetables. Pour
Lightly butter a 3 1/2- or 4-quart crockpot.
Sprinkle about one-fourth of the potatoes in, followed by one-third of the onion and one-third of the corned beef.
Sprinkle with celery seed, salt and pepper.
Repeat two more times, ending with the remaining potato, 1/2 cup cheese, and another sprinkling of salt, pepper, and celery seed.
Mix together the cream of celery soup and evaporated milk; pour over the potato mixture.
Cover and cook on LOW for 7 to 9 hours.
This recipe yields about 6 servings as a side dish.
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
ow heat, stirring. Mix the corned beef with the potatoes and carrot