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

Before you jump to Tex's Corned Beef 'Tator Hash 🐮 recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Snacks.

Eating healthy foods makes all the difference in how we feel. Whenever we eat more healthy snacks and a smaller amount of the detrimental ones we typically feel much better. A little bit of pizza will not make you feel as healthy as eating a fresh green salad. Sometimes it’s hard to find healthier foods for something to eat between meals. Shopping for goodies can be a struggle because you have so many options. Why not try one of the following wholesome snacks the next time you need some extra energy?

Foods made from whole grains are fantastic for a quick snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for lunch break. Chips and crackers produced from whole grains can be excellent for quick snack foods to eat on the go. Whole grains are always better than processed grains present in white bread.

You will find lots of healthy treats you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to tex's corned beef 'tator hash 🐮 recipe. You can cook tex's corned beef 'tator hash 🐮 using 8 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Tex's Corned Beef 'Tator Hash 🐮:
  1. You need 3 large potatoes (use a fluffy potato like Maris Piper)
  2. Take 200 grams (9 ounces) tinned corned beef
  3. Use 2 tbsp oil for pan frying
  4. Get 1 large onion, sliced
  5. You need 600 ml hot water
  6. Use 1 1/2 tbsp Worcestershire sauce
  7. Use 1-2 beef OXO stock cubes
  8. Take sea salt and freshly ground black pepper to season
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 some help. This corned beef hash is a two-step process, but nothing about it is difficult. Corned beef hash is a great way to use up your corned beef and cabbage leftovers for breakfast the next morning! The one thing I love, however, is throwing together a great potato hash dish on a weekend morning.

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