Tex's Corned Beef 'Tator Hash 🐮
Tex's Corned Beef 'Tator Hash 🐮

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, tex's corned beef 'tator hash 🐮. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Tex's Corned Beef 'Tator Hash 🐮 is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Tex's Corned Beef 'Tator Hash 🐮 is something which I’ve loved my whole life. They’re nice and they look wonderful.

Corned Beef Hash - The most amazing no-fuss hash with roasted potatoes for that extra crispness. And of course I'll be taking full advantage of our corned beef leftovers in this epic hash. Now the secret to this hash is roasting the potatoes first - that way they get that amazing crusty crispness in a shorter.

To begin with this particular recipe, we have to prepare a few components. You can cook tex's corned beef 'tator hash 🐮 using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Tex's Corned Beef 'Tator Hash 🐮:
  1. Make ready 3 large potatoes (use a fluffy potato like Maris Piper)
  2. Make ready 200 grams (9 ounces) tinned corned beef
  3. Get 2 tbsp oil for pan frying
  4. Take 1 large onion, sliced
  5. Prepare 600 ml hot water
  6. Make ready 1 1/2 tbsp Worcestershire sauce
  7. Make ready 1-2 beef OXO stock cubes
  8. Get sea salt and freshly ground black pepper to season

A breakfast favorite of Corned Beef lovers, this Reuben-style hash is skillet-cooked with potatoes and leeks, then topped with a fried or poached egg. Tied with the Reuben for the ultimate expression of Corned Beef. In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. How to Make a Corned Beef Hash.

Instructions to make Tex's Corned Beef 'Tator Hash 🐮:
  1. Peel the potatoes and start frying your onions on a medium-low heat in a stockpot. After 3-4 minutes, slice off the fat from the corned beef and stir in to the pan with the onions until it melts. Cook until the onions begin to brown, without being too soft. Tip: corned beef is much easier to slice when it's been kept in the fridge
  2. Cube the potatoes to about ½ to ¾ of an inch, chop the remaining corned beef and add to the pan. Add the hot water. There's plenty of flavour in the skins, so try tying in a muslin pouch, or a ladies hairnet and adding to the pan
  3. Bring to the boil then add the Worcestershire sauce and crumble in the stock cubes. Stir well and cook, uncovered, on a rolling boil for 10 minutes stirring occasionally
  4. Season and stir well (remove the potato skins if using). Taste and if you want a little extra savoury flavour, add another OXO Cube and a splash of Worcestershire. Reduce, uncovered, on a medium-low heat, for 10-15 minutes, stirring occasionally
  5. When the hash is thick with a little gravy. Remove from the heat and leave to cool, uncovered, and thicken a little more. Reheat when ready to serve in
  6. Serve with brown sauce, pickled red cabbage, pickled beetroot, cream crackers, or crusty bread
  7. Leftovers can be frozen easily in a food container and heated at a later date. This also makes a great pie filling. Simply put in a pie dish, cover with a shortcrust pastry, brush with egg wash, and cook until the pastry is golden brown…
  8. …see recipe in my profile (Tex's Meat and 'Tator Pie)

I've always proudly been a big breakfast kind of guy. For me, there's probably no better breakfast than a properly prepared corned beef hash. I have a feeling I'm not alone in my thinking, as this lovingly simple dish has its enthusiasts around the globe. Traditionally, Hash is a mix containing "meat, potatoes, and spices" that are thoroughly mixed (and often combined with onions and other ingredients — peas or carrots are common additions). Although you can bake hash, it's usually pan fried slowly until it develops a deep.

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