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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tex's corned beef 'tator hash 🐮. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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

Guy gets a corned beef hash recipe that has been the chef's lifelong quest. This video is part of Diners, Drive-Ins, and Dives, hosted by Guy Fieri. Corned Beef Hash is a very popular and delicious Classic breakfast, lunch and dinner dish in Diner's and in households throughout the world. Corned beef hash is a dish that begins with corned beef, a type of beef brisket that has been specially preserved, and combines it with onions, potatoes, and spices.

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

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

Recipe courtesy of Crown Decorative Products Ltd. Heat the oil in a medium skillet over high heat. I made a corned beef brisket on Sunday I had more than half of it left and my hubby asked for me to make corned beef hash. I never made it much less ate it before so I came on allrecipes in search of.

Steps 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 made a corned beef brisket on Sunday I had more than half of it left and my hubby asked for me to make corned beef hash. I never made it much less ate it before so I came on allrecipes in search of. Moist corned beef means moist corned beef hash. This corned beef and hash from Food.com is the perfect breakfast, lunch or dinner for St. Patricks day, or any day of the year.

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