59687 dutch beef hash Recipes

roast beef hash or 1 (15 oz) can corn beef hash, whole eggs (extra large preferred ), hot sauce (i like habanero ) (optional)

chopped red and green bell peppers, red onion, chopped, chopped green onion, chopped deli corned beef, frozen hash brown potatoes (such as ore-ida), southwest steak marinade seasoning, worcestershire sauce, beef broth, eggs

frozen shredded hash browns, partially thawed, cooked corned beef (or canned ), onion, finely chopped, celery seeds, salt , to taste, fresh ground black pepper , to taste, shredded american cheese (or combination american/cheddar cheese), cream of celery soup, evaporated milk

deep dish pie shell (frozen and thawed ), eggs, mayonnaise, salt, pepper, frozen hash browns with onions and peppers (thawed), corned beef, crumbled, shredded cheddar cheese

ground beef, condensed cream of celery soup (10 3/4 oz), water, ketchup, worcestershire sauce, frozen, diced potatoes (, , hash browns ), process american cheese (about 3 oz)

olive oil, onion, chopped, refrigerator hash brown potatoes (chunks , not shreds), salt, pepper, thyme, sliced deli corned beef, chopped, eggs

butter, olive oil, minced onions, diced boiled potatoes, corn beef hash, chopped cooked beets (not pickled , amount of beets to taste) or 1 cup diced cooked beet (not pickled, amount of beets to taste), garlic, minced, beef broth, poached eggs (1 egg per serving) or 6 fried eggs (1 egg per serving), grated parmesan cheese, chopped parsley

corned beef, cooked, onion, chopped, red pepper, chopped, frozen hash browns, cooking oil, butter, worcestershire sauce, garlic powder, salt, pepper, eggs

corned beef hash, cooked corned beef, cooked cabbage, cooked potatoes, cooked carrots, potato, uncooked, butter, s &p to ta te, eggs, eggs, water, white vinegar, salt, s &p to ta te, toast, thick slices of sourdough , or rye bread, butter

frozen cubed hash browns, chopped onion, canola oil, chopped cooked corned beef, salt, eggs, salt and pepper to taste, minced fresh parsley

frozen shredded hash brown potatoes, thawed, butter, chopped green onions , sweet red pepper and green pepper, seasoned salt, chili powder, pepper, chopped cooked corned beef, white vinegar, eggs, cajun seasoning and hot pepper sauce , optional

beef round steak, sliced in thin strips, flour, salt, pepper, oil, onions, water, cider vinegar, beef bouillon granules, head cabbage

corn beef hash, shredded cheese, flour, salt, pepper, nutmeg, dry mustard, eggs, beaten, milk

beef ribs , see cook s note, kosher salt, freshly ground black pepper, chili powder , recipe follows, onions, diced, vegetable oil, garlic, peeled and smashed, tomato paste, ground cumin, ground coriander, dried oregano, tequila, whole tomatoes, crushed (28 oz), bay leaves, black beans , recipe follows, chopped cilantro leaves, for garnish, chopped parsley leaves, for garnish, cornbread , recipe follows, special equipment : a dutch oven or a large 12-quart pot with tight-fitting lid, ancho chiles, dried, chipotle chile, dried, habanero chile, dried, cumin seeds, toasted, dried oregano, paprika, ground cinnamon, dried black beans, corn kernels , preferably fresh when available, see cook s note, cornmeal, all-purpose flour, sugar, baking powder, fine salt, buttermilk, unsalted butter, melted, egg, seeded and chopped jalapeno pepper

vegetable oil, sliced red onion, deli corned beef, coarsely chopped, frozen hash browns, southwest steak marinade seasoning, green bell pepper, sliced into 1/4-inch strips, red bell pepper, sliced into 1/4-inch strips, chopped green onions, beef broth, worcestershire sauce, eggs, white vinegar, white bread slices, toasted, special equipment : medium-size biscuit cutters, for poaching eggs

frozen cubed hash brown potatoes, thawed, diced cooked corned beef (about 1 1/2 cups), onion, chopped, green bell pepper, chopped, dried thyme, ground pepper, olive oil

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

onions, finely chopped, butter, olive oil, flour, beef broth or 3/4 cup beef bouillon or 3/4 cup thin beef gravy, potatoes, boiled and diced (russets are best), beef, cooked and chopped, minced fresh thyme (or a combination of thyme, oregano and sage), minced fresh parsley, salt and pepper, heavy cream, poached eggs (optional), fresh tomato sauce or 1/2 cup ketchup or 1/2 cup chili sauce (optional)