Recipes for Corned Beef Hash Commercially Canned Unopened

Ingredients

• 1 can of expired corned beef hash
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream

Instructions

1. Preheat a large skillet over medium heat.
2. Open the expired can of corned beef hash and transfer its contents to the skillet.
3. Break up the corned beef hash with a spatula and cook for 5-7 minutes until it starts to brown.
4. Remove the corned beef hash from the skillet and set it aside.
5. Place a tortilla in the skillet and sprinkle half of it with shredded cheese.
6. Spread a layer of the cooked corned beef hash over the cheese.
7. Sprinkle diced onion and chopped cilantro on top of the corned beef hash.
8. Fold the tortilla in half, covering the filling.
9. Cook the quesadilla for 2-3 minutes per side until it becomes golden brown and the cheese melts.
10. Repeat the process with the remaining tortillas and filling ingredients.
11. Serve the quesadillas hot with a dollop of sour cream on top.

Ingredients

• 2 cans of commercially canned unopened corned beef hash
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can of diced tomatoes
• 1 cup of frozen peas
• 1 teaspoon of dried thyme
• 1 teaspoon of paprika
• Salt and pepper to taste
• 4 cups of cooked rice
• 1 cup of shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat some oil over medium heat and sauté the onion and garlic until softened.
3. Add the red and green bell peppers and cook until they start to soften.
4. Stir in the corned beef hash, diced tomatoes, frozen peas, dried thyme, paprika, salt, and pepper. Cook for about 5 minutes until everything is well combined and heated through.
5. In a greased casserole dish, spread half of the cooked rice on the bottom.
6. Top the rice with the corned beef hash mixture, spreading it evenly.
7. Cover the corned beef hash mixture with the remaining cooked rice.
8. Sprinkle the shredded cheddar cheese over the top.
9. Bake in the preheated oven for about 25-30 minutes, until the cheese is melted and bubbly.
10. Serve hot and enjoy!

Ingredients

• 1 can of expired corned beef hash
• 4 large eggs
• 1 bell pepper, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the diced bell pepper, onion, and minced garlic to the skillet. Sauté until the vegetables become tender.
3. Open the expired can of corned beef hash and add it to the skillet. Break it up with a spatula and cook for 5-7 minutes.
4. Create four wells in the corned beef hash mixture and crack an egg into each well.
5. Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh parsley before serving.
8. Ensure the eggs are fully cooked before consuming.

Ingredients

• 1 can commercially canned unopened corned beef hash
• 4 large eggs
• 4 large flour tortillas
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions

1. In a non-stick skillet, heat the corned beef hash over medium heat for 5 minutes, breaking it up with a spatula.
2. In a separate bowl, whisk the eggs and season with salt and pepper.
3. Push the corned beef hash to one side of the skillet and add the whisked eggs to the other side.
4. Scramble the eggs until cooked through.
5. Warm the flour tortillas in a separate skillet or microwave.
6. Divide the corned beef hash, scrambled eggs, shredded cheddar cheese, and chopped green onions evenly among the tortillas.
7. Roll up the tortillas into burritos, folding in the sides as you go.
8. Serve hot and enjoy!