Corned Beef Hash

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Comments & Reviews

• recipe Corned Beef Hash
  Dawn Ladera Ranch, CA 03-24-2008

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  GREAT for brunch

  Rated: 5 stars out of 5

  I made this hash for Easter brunch, but I noticed the pictured hash had a bechamel sauce on it, (which sounded too heavy) so... I incorporated the eggs and hollandaise from Tyler Florence's Corned Beef Hash w/ poached eggs and easy Hollandaise recipe, which is also on this site. Talk about RAVE reviews! I will never make hash again without the hollandaise (I mean if you're going to guild the lily, you might as well go for it). I served the poached eggs and hollandaise on top of buttered/toasted bagels, with the hash alongside. Also, the peppers I included in the hash were yellow and orange bell peppers, as the parley supplied the green for a balance of color. I also ladled a little hollandaise on top of the hash (as well) and topped it all with chopped chives. Everyone was very happy as they rolled away from the Easter table, (they suggested I open a restaurant, so that was nice) and there was no need to eat again for the rest of the day! I will definitely make these (three) recipes again! Count on cooking the hash longer than the 7-10 minutes suggested though, if you like it crispy on the bottom.WOW.Read more

• recipe Corned Beef Hash
  Anonymous 07-06-2006

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  great recipe for hash

  Rated: 5 stars out of 5

  the flavors blended wonderfully and it was great!

• recipe Corned Beef Hash
  SUSAN Alphen aan den Rijn 03-27-2005

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  Expat cook in the Netherlands

  Rated: 4 stars out of 5

  This was an excellent recipe for Corned Beef Hash. I did add a clove of garlic to the onion and peppers mixture. And decided... to push the has to the side and fry two eggs to place on top when I served the dish. It was a very good recipe and one I will make again. My dutch husband had never had Hash before, and after this easy dinner was a fan.Read more

• recipe Corned Beef Hash
  KRISTINA xxxx, FL 08-11-2004

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  Updated flavor on a traditional dish

  Rated: 5 stars out of 5

  This is a very lively combination that makes hash taste like more then just a mound of meat. I followed the recipe exactly... as posted and it came out fabulous! I wouldn't add, substitute, or omit a thing. I disagree with the 15 minute prep time quoted here. There is a lot of chopping involved. Give yourself more time on this one. On the show, the Little Rooster Cafe plated the hash, topped it with two poached eggs, ladled on bechamel sauce, and served it with two slices of toast. I believe the photo provided was probably taken at the restaurant and thus may confuse some folks since these steps are not part of the recipe on the Food Network website.Read more