Scrub potatoes well; prick with fork in several places. Bake
arrots to slow cooker. Place corned beef on top of vegetables. Pour
large, deep saucepan cover corned beef with cold water and add bay
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.
50\u00b0F.
Cut up corned beef into small cubes. Set aside
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 apart with a fork, and set
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.
ream cheese and mustard together with an electric mixer on medium
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.
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.
Place corned beef in large pot or Dutch oven and cover with water. Add
Cook celery, green pepper and onion in butter until tender. Arrange half of the bread slices in bottom of 2-quart baking dish; top with half of the corned beef. Spoon vegetable mixture over corned beef. Cover with remaining corned beef; top with remaining bread. sprinkle top with cheese. Combine milk and eggs; mix well. Carefully pour mixture over bread. Bake in 350\u00b0F oven 40 minutes or until golden brown.
Cut the corned beef into small chunks. Place in a 4-quart slow cooker. Sprinkle with pickling spices included with the corned beef. Add onion and potatoes. Cover with water. Add salt and pepper. Place cabbage on top of meat and vegetables. Do not mix in with the rest of the ingredients. Cook on low setting for 8 to 10 hours or on high for 5 to 7 hours.
Wash and cut potatoes into quarters.
Peel and cut onions into wedges.
Cut cabbage into wedges.
Place all vegetables into a large roaster oven.
Rinse corned beef and place on top of vegetables.
Sprinkle spice packets included with the corned beef on top.
Pour the beer over the corned beef, being careful to not wash off the spices.
Pour water into the bottom of the roaster.
Set roaster to 300 degrees and cook for 4 - 4 1/2 hours until vegetables are tender.
arge stock pot and cover with water. AT this point you
Cook brisket according to package directions, or cover with water in a slow cooker and cook on HIGH for 8 to 10 hours.
Remove from liquid and let stand until cool enough to handle.
Remove any pieces of fat and shred corned beef.
To assemble tacos, fill tortillas or shells with shredded corned beef, cabbage and cheese.
Top with other ingredients as desired.
Mix together the corned beef, onion, mustard, mayonnaise, and horseradish.
large bowl, combine the corned beef, Swiss cheese, and salad dressing