dhoha123 The Pioneer Woman Corned Beef Hash features hearty ingredients like diced corned beef, potatoes, onions, and bell peppers. This dish boasts a savory, slightly crispy texture and a rich, flavorful taste. Its name hails from the traditional practice of “hashing” or chopping ingredients together to create a comforting, home-cooked meal.
Ingredients
- 2 cups of diced corned beef
- 3 cups of diced potatoes
- 1 cup of chopped onions
- 1/2 cup of diced bell peppers
- 2 cloves of minced garlic
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- 1 tablespoon of chopped fresh parsley
How to make this recipe
- Get the ingredients ready: Dice the potatoes and corned beef first. Mince the garlic and chop the bell peppers and onions. This process takes fifteen minutes or so.
- Warm up the oil. Heat the vegetable oil in a big skillet over medium-high heat. Hold off until it starts to shimmer.
- Cook the bell peppers and onions: To the skillet, add the bell peppers and onions. Cook until they become tender, about 5 minutes.
- Incorporate the minced garlic by stirring it in. Let the aroma waft for a minute more while cooking.
- Include the potatoes: Fill the skillet with the chopped potatoes. Cook, stirring occasionally, until they begin to brown, about 10 minutes.
- Stir in the corned beef: Fill the skillet with the chopped corned beef. Cook, stirring frequently, for a another 8 to 10 minutes.
- Toss in some salt and pepper to taste and season the hash. In order to ensure even seasoning, stir to mix.
- Add the parsley last: Take the skillet off of the burner. For a fresh finish, sprinkle with chopped fresh parsley.
- Present and savor: Before serving, let the hash cool for approximately five minutes. Savor the rich and filling dish with your loved ones.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cooling Time: 5 minutes
Servings: 4
Calories: Approximately 350 per serving
Pioneer Woman Corned Beef Hash Recipe Variations
- Corned beef hash with cheese. Add shredded cheese to the corned beef hash for a rich, cheesy variation. After the corned beef and potatoes have properly browned, top the mixture with one cup of shredded Monterey Jack or cheddar cheese. After placing a lid on the skillet, wait a few minutes for the cheese to melt.
- Hash of corned beef and root vegetables. Turnips, parsnips, and carrots are examples of chopped root vegetables that will give your hash an earthy flavor. Chop one cup of each vegetable and add it to the pot of boiling potatoes.
- Corned beef hash with cheese. Add shredded cheese to the corned beef hash for a rich, cheesy variation. After the corned beef and potatoes have properly browned, top the mixture with one cup of shredded Monterey Jack or cheddar cheese. After placing a lid on the skillet, wait a few minutes for the cheese to melt.
What to Pair with Pioneer Woman Corned Beef Hash Recipe
- A light green salad. To counterbalance the rich and flavorful corned beef hash, a crisp and fresh green salad featuring cucumbers, cherry tomatoes, and a light vinaigrette is a welcome addition.
- A salad of fresh fruits. A blend of berries, melon, and citrus adds a sweet and tart contrast to the corned beef hash in a fresh fruit salad. The fruit’s inherent sweetness brings out the savory tastes in the dish and acts as a cool palate-cleanser.
- Toast with Sourdough. Corned beef hash goes well with toasted sourdough bread because of its tart flavor and crispy crust. The firm structure of the bread is ideal for mopping up any hash juices.
How To Store This Recipe?
- In The Fridge. Store Pioneer Woman Corned Beef Hash in an airtight container. Refrigerate it for up to three days. Ensure it cools completely before storing.
- In The Freezer. Freeze the corned beef hash in a freezer-safe container. It keeps well for up to three months. Label the container with the date.
- To Reheat. Reheat corned beef hash in a skillet over medium heat. Stir occasionally until warmed through. Alternatively, microwave it in a covered dish.
Recipe Nutrition Facts
Calories: Approximately 1400 calories per entire recipe.
Protein: About 60 grams from corned beef.
Carbohydrates: Roughly 180 grams from potatoes and bell peppers.
Fat: Approximately 60 grams from corned beef and vegetable oil.
Fiber: About 20 grams from potatoes, onions, and bell peppers.
Vitamin A: 1000 IU from bell peppers.
Vitamin C: 200 milligrams from bell peppers and potatoes.
Iron: 20 milligrams from corned beef.
Calcium: 150 milligrams from corned beef and potatoes.
Potassium: 3200 milligrams from potatoes.
Sodium: Approximately 3500 milligrams from corned beef and salt.
Folate: 120 micrograms from potatoes and bell peppers.
Magnesium: 180 milligrams from potatoes and bell peppers.
Zinc: 6 milligrams from corned beef.
Phosphorus: 600 milligrams from corned beef and potatoes.
