Best 13 Corned Beef Hash Fritters Recipes

CORNED BEEF HASH

Steps:

• In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.

RECIPE CORNED BEEF FRITTERS

Steps:

• Cover the bottom of a heavy based fry pan with vegetable oil and preheat to medium. Combine all ingredients except meat & onion making a batter then add meat & onion, gently mixing together.Using a tablespoon scoop filling into pan ( use a second tablespoon to scrape )Fry until golden and turn over and repeat.

CRISPY CORNED BEEF FRITTERS

Steps:

• Open the pesky and weirdly shaped can of corned beef. Pull the meat out, pop it into a medium-sized bowl and break it up with a fork.
• Shred the potatoes on a box grater and rinse them with cold water to remove the starch. Give them a good squeeze to remove the excess liquid.
• Add the grated onion, flour, egg, pepper, and baking powder. Mix well with a fork.
• Get a large skillet good and hot. I love making these fritters on my Blackstone griddle, but you can use any good heavy-bottomed skillet.
• Working in batches, melt about 1/2 tablespoon of butter and 1/2 tablespoons of oil in the skillet. When foamy and hot, drop large-ish spoonfuls (up to about 1/4 cup/60 mL) into the hot fat. Flatten them somewhat with a flipper, but don't press them down too much.
• Cook for 3-4 minutes then flip and cook an additional 3-4 minutes or until they're golden brown and crispy. Set them aside on a plate and tent loosely with foil to keep them warm.
• Repeat with more oil and butter and work in batches until they're all fried and crispy. Enjoy!

CORNED BEEF HASH

Steps:

• Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
• Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
• Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

CORNED BEEF FRITTERS

Steps:

• Combine 1 egg and a ¾ cup of milk in a large mixing bowl. Next, add 1 cup of self-raising flour to the bowl, season with salt and pepper and stir to combine. You want this batter to be thick - if it's easily pouring off a spoon you'll need to add some more flour in.
• Add 1.5 cups of cubed corned beef, 1 tomato and 1 onion to the bowl and stir to combine.
• Heat enough oil to cover the bottom of a frying pan on medium heat. Make sure the oil is hot then place 2 tablespoons of the mixture in the pan. Repeat with the remaining mixture, cooking in batches without overcrowding the pan. Cook on one side until you see little bubbles form and begin to pop, then flip and cook for a few minutes on the other side until golden.

DINER CORNED BEEF HASH

Steps:

• Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 6-8 minutes. Drain., In a large nonstick skillet, heat butter over medium-high heat. Add celery; cook and stir until crisp-tender, 4-6 minutes. Add potatoes; cook until lightly browned, turning occasionally, 6-8 minutes . Stir in corned beef; cook until heated through, 1-2 minutes. Sprinkle with green onions, pepper and cloves; cook 1-2 minutes longer. Stir in cilantro.

CORNED BEEF HASH RECIPE BY TASTY

Steps:

• In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
• Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
• Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
• Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
• Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
• Melt the butter in a large cast-iron skillet over medium heat. Add the potatoes and onion and season with salt and pepper. Cook for about 5 minutes, until lightly browned.
• Add the corned beef, garlic, paprika, and Worcestershire sauce. Cook for another 1-2 minutes, until the beef is warmed through and slightly crisped. Remove the pan from the heat.
• Serve the hash with the eggs and garnish with chives.
• Enjoy!

CORNED BEEF HASH QUICHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a skillet over medium heat. Saute onion and ham in the melted butter until onions are soft and ham begins to brown, 8 to 10 minutes. Remove from the heat and set aside to cool.
• Whisk eggs, milk, garlic powder, salt, and pepper together in a large bowl.
• Evenly spread corned beef hash onto the pie crust, pressing firmly with the back of a spoon. Spread ham and onion mixture over top. Pour egg mixture over the top until filled; avoid overfilling. Top with Cheddar cheese.
• Place the quiche on a cookie sheet and bake in the preheated oven until crust is golden brown and center is set, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before slicing. Serve warm.

CORNED BEEF HASH

Steps:

• In a small heavy skillet, heat oil over medium-high heat. Stir in the remaining ingredients. Flatten mixture with a metal spatula. Cover and cook until bottom of potato mixture is crisp. Turn and brown the other side.

BAKED CORN BEEF HASH

Steps:

• 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.

CORN HASH FRITTERS

Steps:

• Use a knife to cut the kernels from the corn cobs. Using dull side of knife, scrape the remaining milk and pulp off of the cobs and into a bowl. Add the cut corn, egg yolk, flour, sugar, salt and pepper, and stir together.
• In a separate bowl, beat the egg white to stiff peaks and fold into corn mixture.
• Heat a lightly oiled skillet or frying pan, over medium heat. Drop large spoonfuls of corn batter onto the skillet a few inches apart. Cook until golden on bottom, about 2 minutes. Turn over and cook opposite side until golden. Briefly drain on paper towels and serve immediately.

CORNED BEEF HASH

Steps:

• Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
• Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

CORNED BEEF HASH FRITTATA

Steps:

• Preheat oven to 350 degrees.
• In a large oven safe skillet, over medium heat, sauté the onion in the butter for approximately 3-5 minutes, stirring occasionally.
• Add the olive oil into the skillet and the hash brown potatoes, stirring only occasionally because you're looking to brown the hash browns. Approximately 10-12 minutes.
• Stir in the corned beef, 1 teaspoon salt, 1/2 teaspoon pepper, ground thyme, garlic powder dry mustard and cayenne.
• Meanwhile, in a large bowl, whisk the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Pour the egg mixture over top of the corned beef hash mixture.
• Carefully slide the skillet into the preheated oven and cook for 60 minutes or until the eggs are set in the middle and the frittata is a nice golden brown.
• Cool slightly, cut into wedges and serve.