Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
The very best canned Corned Beef Hash Recipe
Asian Corned Beef Hash Recipe: Are you ready to embark on a culinary adventure that’s both delightful and unexpected? Picture this: Asian Corned Beef Hash, a tantalizing twist on a classic favorite that’s so good, it might make your taste buds do the cha-cha. If you’ve ever wondered what happens when the humble corned beef hash takes a detour through the vibrant flavors of Asia, you’re in for a mouthwatering revelation.
In this recipe blog, we’re dishing out the secrets to creating a harmonious blend of savory, sweet, and spicy – a culinary symphony that’ll have you craving more. So, are you ready to elevate your taste experience and add a dash of Asian flair to your corned beef hash? Keep reading, and let’s dive into this scrumptious journey! 🍛🌶️
You seriously have to have a go at this one, because it’s a relatively easy recipe to make and I have attached a video for you to show just how simple it is. This is my Asian Corned Beef Hash Recipe. It’s could be viewed as quite complex when you look at the cost of ingredients with the Dijon, soy, garlic, ginger, lime, chilli etc. but it is so simple to make as you just kind of throw it all in the pan and mix all that yumminess together and fry it off.
You’ll end up with something that tastes just damn good for the minimal effort and with a super-cheap list of ingredients. Perhaps I should class this as student food, what with my eldest going in July to Uni. This would be a belter for students. Cheap, easy, quick, delicious.
Here she is, Asian Corned Beef Hash
Let's have a little ISLIFEARECIPE-dia about the globally infamous canned corned beef ...
Salt-cured brisket of beef is known as corned beef in the British Commonwealth of Nations. Meat is cured using large-grained rock salt, which is referred to as “corns” of salt. Corned beef recipes might use other ingredients like honey and spices. Many dishes call for corned beef as an ingredient.
Despite the rationing of fresh meat in World Wars I and II, corned beef has remained a popular dish. There are many ways to incorporate this versatile food into your diet, from incorporating it into regional dishes to using it in field rations for military troops around the world.
Wow, how about that? I have been eating this stuff since being a kid in the UK.
Canned corned beef is indeed already cooked, so you can technically eat it without cooking it. Though, it is usually recommended that you heat it and brown it, otherwise it is not going to be good so they say. I have eaten straight from the tin so many times with a drizzle of Japanese mayo, it is LUSH!!!
Asian Corned Beef Hash Recipe
Easily enough here for 4-6 PAX if you are serving on a platter for all to share this stunning Asian Corned Beef Hash Recipe – Yummo!!! I am literally just going to use a 1-16 recipe not detailing anymore as it really is just so simple.
Follow this recipe, like 1, 2, 3, it really is that simple;
- Roughly chop a red onion
- Roughly chop a tin of corned beef
- Finely slice up a green Jalapeño (or two depending on your chilli tolerance)
- Crack 3 eggs in a bowl and set them aside
- Fry off the red onion in some Olive oil
- Add 1x heaped Tsp of finely chopped garlic
- Add 1x heaped Tsp of finely chopped ginger
- Fry off until the red onion is translucent
- Throw in the corned beef, onion and Jalapeño
- Add in 1 heaped Tsp of Dijon mustard
- Add in 1 Tsp if Soya Sauce
- And a good pinch of sea salt & cracked black Kampot pepper
- Push all the mix to one half the pan and throw in the three eggs
- Cook the eggs until light and fluffy and then combine with the corned beef mix
- Squeeze in the lime juice of one small lime
- Cook until you start to get a little crisping on the corned beef
Plate and serve with some fried shallots on top and some fresh lime slices, just like the picture.
And there you have it!!!
I encourage you to try this Asian Corned Beef Hash Recipe, because my gang and I had this today and loved it, so I reckon you and yours will too. Come on you students, including my #1, use this bugger to up the taste buds of what you have in the cupboard and/or fridge. She’s a beauty.
ENJOY!!!
Corned beef hash is a classic dish made from a mixture of cooked corned beef, diced potatoes, onions, and often bell peppers. Any type of potato, such as russet, red-skinned, fingerling, or sweet potatoes, can be used. These ingredients are cooked in a hot skillet with butter or vegetable oil until they become browned and crisp. Corned beef hash is a hearty and flavorful meal that is often enjoyed for breakfast or brunch.
People also asked about Asian Corned Beef Hash Recipe
| Question | Answer |
|---|---|
| What is the key ingredient in an Asian Corned Beef Hash Recipe? | Corned beef remains the star of this delightful dish. |
| Are there any specific spices used to give it an Asian twist? | Yes, Asian-inspired spices like ginger, garlic, and soy sauce are often included. |
| Can I customize the level of spiciness in the dish? | Absolutely! Adjust the heat by controlling the amount of chili or hot sauce you add. |
| Is this recipe suitable for vegetarians or vegans? | It’s traditionally made with meat, but creative cooks can find plant-based alternatives. |
| What are some popular toppings to enhance the flavors? | Sliced green onions, sesame seeds, or a fried egg can take your dish to the next level. |
| Is it a breakfast dish, or can it be enjoyed at any meal? | You can savor Asian Corned Beef Hash for breakfast, brunch, or a hearty dinner. |
| Can I make this recipe with leftover corned beef from St. Patrick’s Day? | Absolutely! It’s a delicious way to repurpose those leftovers. |
| Are there regional variations of this dish in Asia? | Yes, you might find variations like Filipino Cornsilog or Korean Corned Beef Hash with kimchi. |
| How do I prevent the potatoes from becoming mushy in this recipe? | Parboil the potatoes before adding them to the skillet for that perfect texture. |
| What’s the secret to a great Asian Corned Beef Hash? | The secret is balance – the right blend of flavors and textures for a dish that’s savory, spicy, and simply irresistible. |
