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megimoo
07-27-2011, 09:57 AM
Beef Hash
Make this hash with leftover roast beef or corned beef

3 cups cooked beef, coarsely chopped (use leftover pot roast,
oven roast, corned beef, etc.)
2 large baking potatoes, peeled and diced
2 medium onions, chopped
1 green bell pepper, chopped
2 ribs celery, finely chopped
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon ground thyme
1 1/2 cups beef broth*
*If you have a cup or so of leftover gravy, use gravy with

water or broth to make 1 1/2 cups.
Combine all ingredients and pack into a well-greased

shallow baking pan. Cover with foil and bake at 375 for

45 minutes. Uncover and brown under broiler.
Serves 6.

Corned Beef Hash

Recipe for corned beef hash made with cooked corned beef
and potatoes and onions and gravy.

INGREDIENTS:
2 to 3 tablespoons butter
2 cups cooked corned beef, finely chopped
3 cups cooked, chopped potatoes
2 tablespoons minced onion
2 tablespoons chopped parsley, optional
salt, pepper and brown gravy
PREPARATION:
Melt butter in a large skillet over medium-low heat. Add

corned beef, potatoes, and minced onion; spread evenly in
the skillet. Brown on one side; turn with a spatula and
brown the other side. Continue turning until most of the
meat and potatoes are well-browned.Drain off excess fat
and moisten with 3 or 4 tablespoons of brown gravy or

beef gravy. Sprinkle with salt and pepper, to taste.

Garnish with parsley, if desired.

Calico Corned Beef Hash
2 cups potatoes, cooked and peeled* -- chopped fine
3 to 4 Tb vegetable oil
1/2 cup chopped onion
1 1/2 cups cooked corned beef -- ground
1/2 cup cooked carrot -- finely chopped
2 teaspoons dried rosemary -- crumbled
2 tablespoons parsley -- finely chopped
salt
fresh ground pepper
1 cup beef broth (corned beef cooking broth)

*The chef's secret for a good hash is to use the flesh of
freshly baked potatoes.

Heat enough oil to cover the bottom of a large skillet, add
the chopped onion, and cook over low heat, stirring, until
straw-colored. Mix the corned beef with the potatoes and
carrot, scrape the cooked onion into the mixture, stir in the
herbs, a light sprinkling of salt and pepper, and the corned
beef cooking broth.
Turn the hash mixture into the skillet,
but don't mash it down. Cook over the lowest possible heat
about 40 minutes.

With a spatula, loosen the hash around the edges. Make a
deep crease across the hash at right angles to the handle.
Tip the skilletand fold this half of the hash over its lower

half. Loosen the bottom with the spatula to be sure it
comes free of the pan. Hold a hot platter over the pan,
invert the skillet and platter together. Let the hash drop
out like an omelet - it should be well browned and crusty on top.

Recipe from "The LL Bean Book of NEW New England Cookery"

CORNED BEEF HASH

2 tsp. olive oil
1 med. onion, minced
2 cloves garlic, minced
1 red or green bell pepper, seeded & minced
2 (15 1/2 oz.) cans corned beef hash
1/4 c. finely chopped fresh parsley or 1 tbsp. dried
1/4 tsp. dried thyme
1/4 tsp. pepper

In 12" skillet, heat the oil over medium heat. Add onion,
garlic and pepper; saute until softened. Stir in the other
ingredients and cook over medium high heat until
thoroughly heated. Good served with applesauce.

Corned Beef Hash Recipe courtesy Little Rooster Cafe
12 ounces chopped corned beef
2 whole potatoes cooked and grated
1/2 cup chopped mixed peppers
1/2 cup chopped red onions
1/2 cup chopped scallions
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon fresh pepper

Mix all the ingredients together and saute in a pan until
golden brown, about 8 minutes.

ABC in Georgia
08-05-2011, 08:46 PM
Megimoo ...

Must tell you, Oops! [Have tv on in background and just heard that S&P just lowered our credit rating to AA+) How charming! Hate that bastard Obama!!!

Anyway, started out to tell you that I just made up the following recipe that you posted:

CORNED BEEF HASH

2 tsp. olive oil
1 med. onion, minced
2 cloves garlic, minced
1 red or green bell pepper, seeded & minced
2 (15 1/2 oz.) cans corned beef hash
1/4 c. finely chopped fresh parsley or 1 tbsp. dried
1/4 tsp. dried thyme
1/4 tsp. pepper

In 12" skillet, heat the oil over medium heat. Add onion,
garlic and pepper; saute until softened. Stir in the other
ingredients and cook over medium high heat until
thoroughly heated. Good served with applesauce.

=======================================

Hubby left this morning at the crack of dawn to go to Alaska for the week on a fishing trip with friends, didn't have to make dinner for him ... have been vegging out all day, talking on the phone, playing with our kitten, watching Fox news, etc.

Anyway, am eating late tonight, after 2 wines, made this up for myself, and am about to fry up an egg to go with it, put on a netflix movie and enjoy!

Will let you know what I think of it. Next time will make up the other recipe from scratch using left over roast beef.

Tonight just felt like being lazy!

Thanks ~ ABC

ABC in Georgia
08-09-2011, 10:32 PM
Megimoo ... Sorry took so long to get back.

That quick and easy to make hash, just hit the spot! Enjoyed it!

Even tastes good cold. Had it for lunch the next day with the apple sauce and a salad.

Will have to check out Heavenly Beef Hash #2 ... I think it was called ... when hubby comes home.

Thanks again.

~ ABC