18 Delicious Hormel Corned Beef Hash Recipes Easy

Feeling hungry for something hearty and satisfying? Look no further! Our roundup of 18 Delicious Hormel Corned Beef Hash Recipes is here to save your mealtime with easy, flavorful dishes that promise comfort in every bite. Whether you’re craving a quick breakfast or a cozy dinner, these recipes are sure to delight. Keep scrolling to find your next favorite meal!

Classic Hormel Corned Beef Hash with Eggs

Lazy Sunday mornings call for something hearty and comforting, a dish that feels like a warm hug from the inside out. This Classic Hormel Corned Beef Hash with Eggs is just that, a simple yet satisfying meal that brings together the savory flavors of corned beef and the creamy richness of eggs.

Ingredients

• 1 can (15 oz) Hormel Corned Beef Hash
• 2 tbsp unsalted butter
• 4 large eggs
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Heat a large non-stick skillet over medium heat for 2 minutes until hot.
2. Add 2 tbsp unsalted butter to the skillet, swirling to coat the bottom evenly as it melts.
3. Open the can of Hormel Corned Beef Hash and add it to the skillet, spreading it out into an even layer.
4. Cook the hash without stirring for 5 minutes, allowing the bottom to become crispy and golden brown.
5. Flip sections of the hash with a spatula and cook for another 5 minutes until the other side is crispy.
6. Crack 4 large eggs directly onto the hash, spacing them evenly apart.
7. Sprinkle 1/4 tsp salt and 1/4 tsp black pepper evenly over the eggs.
8. Cover the skillet with a lid and reduce the heat to low. Cook for 3-4 minutes until the egg whites are set but the yolks are still runny.
9. Remove the skillet from heat and let it sit, covered, for 1 minute to finish cooking the eggs from residual heat.

The crispy edges of the hash contrast beautifully with the soft, runny eggs, creating a delightful mix of textures. Serve it straight from the skillet for a rustic presentation, or plate it with a side of toasted sourdough to soak up the yolks.

Hormel Corned Beef Hash Breakfast Skillet

Remember those quiet mornings when the world seems to pause, and all you crave is something hearty yet simple to start your day? This dish brings together the comforting flavors of corned beef hash in a skillet, perfect for those reflective moments.

Ingredients

• 1 tbsp olive oil
• 1 cup diced potatoes
• 1/2 cup diced onions
• 1 can (12 oz) Hormel Corned Beef Hash
• 4 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced potatoes and 1/2 cup diced onions to the skillet. Cook, stirring occasionally, until potatoes are golden and onions are translucent, about 10 minutes.
3. Tip: For crispier potatoes, press them down in the skillet and let them cook undisturbed for 2 minutes before stirring.
4. Add 1 can (12 oz) Hormel Corned Beef Hash to the skillet. Break it apart with a spatula and mix with the potatoes and onions. Cook for 5 minutes, stirring occasionally.
5. Create 4 wells in the hash mixture. Crack 1 large egg into each well. Sprinkle 1/4 tsp salt and 1/4 tsp black pepper evenly over the eggs.
6. Cover the skillet and cook on low heat until the egg whites are set but yolks are still runny, about 5 minutes.
7. Tip: For firmer yolks, cook covered for an additional 2 minutes.
8. Sprinkle 1/4 cup shredded cheddar cheese over the skillet. Cover again until the cheese melts, about 1 minute.
9. Tip: Let the skillet sit off the heat for 2 minutes before serving to allow the flavors to meld.
10. Garnish with 2 tbsp chopped fresh parsley before serving.

Unassuming yet deeply satisfying, this skillet offers a delightful contrast of crispy potatoes against the creamy eggs and melted cheese. Serve it straight from the skillet with a side of toasted sourdough for a rustic touch.

Spicy Hormel Corned Beef Hash Tacos

Under the soft glow of the morning light, there’s something deeply comforting about transforming simple ingredients into a meal that warms the soul. These tacos, with their spicy kick and hearty base, are a testament to the joy of slow cooking and the flavors that emerge when we take our time.

Ingredients

• 1 can (12 oz) Hormel Corned Beef Hash
• 1 tbsp olive oil
• 1/2 cup diced onions
• 1 jalapeño, finely chopped
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 4 corn tortillas
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add diced onions and jalapeño to the skillet, sautéing for 3-4 minutes until onions are translucent.
3. Stir in the ground cumin and chili powder, cooking for 1 minute to release the flavors.
4. Add the Hormel Corned Beef Hash to the skillet, breaking it apart with a spoon. Cook for 5-7 minutes, stirring occasionally, until the hash is crispy and golden brown.
5. While the hash cooks, warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
6. Divide the spicy corned beef hash evenly among the tortillas.
7. Garnish with chopped cilantro and serve with lime wedges on the side.

Layers of crispy hash against the soft tortillas create a delightful contrast, while the lime adds a bright acidity that cuts through the richness. For an extra touch, serve with a side of avocado slices or a dollop of sour cream to balance the heat.

Hormel Corned Beef Hash and Potato Pancakes

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s comfort food begins to take shape. There’s something deeply satisfying about transforming simple ingredients into a meal that feels like a hug.

Ingredients

• 1 can (12 oz) Hormel Corned Beef Hash
• 2 cups shredded potatoes
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. In a large mixing bowl, combine the shredded potatoes, flour, beaten egg, salt, and black pepper until evenly mixed.
2. Heat 1 tbsp of vegetable oil in a non-stick skillet over medium heat (350°F) until shimmering.
3. Form the potato mixture into small patties, about 3 inches in diameter, and carefully place them in the skillet.
4. Cook the potato pancakes for 4-5 minutes on each side, or until golden brown and crispy. Tip: Press down gently with a spatula to ensure even cooking.
5. Remove the potato pancakes from the skillet and set aside on a paper towel-lined plate to drain any excess oil.
6. In the same skillet, add the remaining 1 tbsp of vegetable oil and heat over medium heat.
7. Add the Hormel Corned Beef Hash to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes, stirring occasionally, until the hash is crispy and heated through. Tip: For extra crispiness, let the hash sit undisturbed for a minute before stirring.
8. Serve the crispy corned beef hash alongside the potato pancakes. Tip: For a delightful contrast, top the potato pancakes with a dollop of sour cream or applesauce.

With each bite, the crispy exterior of the potato pancakes gives way to a tender interior, perfectly complementing the savory, rich flavors of the corned beef hash. This dish shines brightest when served with a side of pickled vegetables or a fresh green salad to cut through the richness.

Creamy Hormel Corned Beef Hash Pasta

As the morning light filters through the kitchen window, there’s something comforting about the thought of a dish that blends simplicity with heartiness, a meal that feels like a warm hug on a lazy weekend.

Ingredients

• 1 can (12 oz) Hormel Corned Beef Hash
• 8 oz pasta (your choice)
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Hormel Corned Beef Hash, breaking it apart with a spoon, and cook until lightly browned, about 5 minutes.
3. Reduce the heat to low and pour in the heavy cream, stirring gently to combine. Let the mixture simmer for 2-3 minutes, allowing the cream to thicken slightly.
4. Stir in the cooked pasta, Parmesan cheese, salt, black pepper, and garlic powder. Toss everything together until the pasta is evenly coated and the cheese has melted, about 2 minutes.
5. Remove from heat and let the pasta sit for a minute to absorb the flavors before serving.

Mmm, the creamy sauce clings to each strand of pasta, while the corned beef hash adds a savory depth that’s both familiar and exciting. Serve it with a sprinkle of fresh parsley or a side of crusty bread to soak up every last bit of sauce.

Hormel Corned Beef Hash Stuffed Peppers

Today, as the morning light filters through the kitchen window, there’s a comforting simplicity in preparing a dish that feels both familiar and slightly adventurous. These stuffed peppers, filled with the hearty richness of Hormel Corned Beef Hash, offer a warm embrace on any day, whether bustling or slow.

Ingredients

• 4 large bell peppers
• 1 can (15 oz) Hormel Corned Beef Hash
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Choose peppers with flat bottoms to stand upright while baking.
3. Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
4. Add the Hormel Corned Beef Hash to the skillet, breaking it apart with a spoon. Cook until heated through, about 5 minutes. Tip: For extra flavor, let the hash get slightly crispy at the edges.
5. Season the mixture with salt and black pepper, then remove from heat.
6. Stuff each bell pepper with the hash mixture, packing it lightly. Tip: Leave a little space at the top for the cheese to melt evenly.
7. Sprinkle shredded cheddar cheese over the top of each stuffed pepper.
8. Place the peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

Best enjoyed fresh from the oven, these stuffed peppers boast a delightful contrast between the sweet, tender bell peppers and the savory, crispy hash. For a colorful presentation, serve them on a platter garnished with fresh herbs, making any meal feel a bit more special.

Hormel Corned Beef Hash and Cheese Quesadillas

Just like the quiet moments of a Sunday morning, this recipe brings comfort in its simplicity and warmth. It’s a humble yet satisfying dish that turns the ordinary into something special, perfect for those reflective mornings or lazy afternoons.

Ingredients

• 1 cup Hormel Corned Beef Hash
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 2 tbsp unsalted butter
• 1/2 cup diced onions
• 1/2 cup diced bell peppers

Instructions

1. Heat a large skillet over medium heat (350°F) and melt 1 tbsp of butter.
2. Add the diced onions and bell peppers to the skillet, sautéing until they are soft and translucent, about 5 minutes.
3. Stir in the Hormel Corned Beef Hash, cooking until it’s heated through and slightly crispy, about 7 minutes. Tip: For extra crispiness, press down lightly with a spatula.
4. Remove the hash mixture from the skillet and set aside. Wipe the skillet clean with a paper towel.
5. Place the skillet back on the stove over medium heat and add the remaining 1 tbsp of butter.
6. Lay one flour tortilla in the skillet, sprinkle half of the shredded cheddar cheese evenly over the tortilla.
7. Spread half of the hash mixture over the cheese, then top with another tortilla. Tip: Press down gently to help the quesadilla hold together.
8. Cook for about 3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Tip: Use a spatula to carefully flip the quesadilla to avoid spills.
9. Repeat the process with the remaining ingredients to make a second quesadilla.
10. Cut each quesadilla into wedges and serve warm.

Kindly savor the crispy exterior giving way to the melty cheese and savory hash inside. For a delightful twist, serve with a side of sour cream or a fresh avocado salsa to add a creamy or tangy contrast to the rich flavors.

Hormel Corned Beef Hash Shepherd’s Pie

Fondly remembering the comfort of home-cooked meals, this dish brings together the hearty flavors of corned beef hash and the creamy texture of mashed potatoes in a delightful shepherd’s pie. It’s a simple yet satisfying meal that warms the soul on any given day.

Ingredients

• 1 can (12 oz) Hormel Corned Beef Hash
• 2 cups mashed potatoes
• 1/2 cup shredded cheddar cheese
• 1 tbsp butter
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium skillet, heat 1 tbsp butter over medium heat until melted, then add the can of Hormel Corned Beef Hash. Cook for 5 minutes, stirring occasionally, until the hash is slightly crispy.
3. Transfer the cooked hash into a 9-inch pie dish, spreading it evenly to form the base layer.
4. In a separate bowl, mix 2 cups mashed potatoes with 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Tip: For extra creamy potatoes, warm the milk before mixing.
5. Spread the mashed potato mixture over the corned beef hash layer, using a spatula to smooth the top.
6. Sprinkle 1/2 cup shredded cheddar cheese evenly over the mashed potatoes. Tip: For a golden crust, place the pie under the broiler for the last 2 minutes of baking.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Let the pie rest for 5 minutes before serving to allow the layers to set. Tip: Serving with a side of steamed vegetables balances the richness of the dish.

Kindly savor the contrast between the crispy corned beef hash and the smooth, cheesy mashed potatoes. This shepherd’s pie is perfect for a cozy dinner, and leftovers taste even better the next day when the flavors have melded together beautifully.

Hormel Corned Beef Hash and Egg Breakfast Burritos

Today feels like one of those slow mornings where the light filters through the kitchen window just right, inviting a moment to savor something hearty and comforting. This recipe for Hormel Corned Beef Hash and Egg Breakfast Burritos is my go-to for such days, blending simplicity with the rich flavors of home.

Ingredients

• 1 tbsp olive oil
• 1 cup Hormel Corned Beef Hash
• 4 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced onions
• 1/4 cup diced bell peppers

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add Hormel Corned Beef Hash to the skillet, spreading it evenly. Cook for 5 minutes, stirring occasionally, until crispy.
3. In a bowl, whisk eggs with salt and pepper. Pour over the hash in the skillet.
4. Cook the egg and hash mixture, stirring gently, until eggs are fully set, about 3 minutes. Tip: For fluffier eggs, let them sit undisturbed for 30 seconds before stirring.
5. Warm tortillas in a dry skillet over medium heat for 30 seconds on each side. Tip: This makes them more pliable for rolling.
6. Divide the egg and hash mixture evenly among the tortillas, placing it slightly off-center.
7. Sprinkle shredded cheddar cheese, diced onions, and bell peppers over the mixture on each tortilla.
8. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling. Tip: For a crispier exterior, lightly grill the rolled burritos for 1 minute on each side.

Zesty and satisfying, these burritos offer a delightful contrast between the crispy hash and the soft, fluffy eggs. Serve them with a side of salsa or avocado slices for an extra layer of flavor and texture.

Hormel Corned Beef Hash Fried Rice

Zipping through the quiet morning, the thought of transforming last night’s leftovers into something new feels like uncovering a hidden treasure. Today, we’re turning Hormel Corned Beef Hash into a comforting fried rice, a dish that whispers of home and heart with every bite.

Ingredients

• 2 cups cooked white rice, chilled
• 1 tbsp vegetable oil
• 1/2 cup Hormel Corned Beef Hash
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 2 eggs, beaten
• 1 tbsp soy sauce
• 1/2 tsp black pepper

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp vegetable oil, swirling to coat the pan evenly.
2. Add 1/2 cup Hormel Corned Beef Hash to the skillet, breaking it apart with a spatula. Cook for 3 minutes, or until slightly crispy.
3. Stir in 1/4 cup diced onion and 1/4 cup diced bell pepper. Cook for 2 minutes, until vegetables are softened.
4. Push the mixture to one side of the skillet. Pour 2 beaten eggs into the other side, scrambling them until fully cooked, about 1 minute.
5. Mix the scrambled eggs with the hash and vegetables. Add 2 cups chilled cooked white rice, stirring to combine.
6. Drizzle 1 tbsp soy sauce over the rice and sprinkle 1/2 tsp black pepper. Stir-fry for 2 minutes, ensuring everything is evenly mixed and heated through.

Combining the savory depth of corned beef hash with the light, fluffy texture of fried rice creates a dish that’s both hearty and comforting. Serve it topped with a fried egg for an extra layer of richness, or alongside a crisp, green salad to balance the flavors.

Hormel Corned Beef Hash and Avocado Toast

Sometimes, the simplest combinations bring the most comfort, especially when they bridge the gap between hearty and fresh. This dish, with its savory depth and creamy brightness, is a testament to that.

Ingredients

• 1 can (15 oz) Hormel Corned Beef Hash
• 2 slices sourdough bread
• 1 ripe avocado
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp olive oil.
2. Open the can of Hormel Corned Beef Hash and add it to the skillet. Spread it evenly and let it cook undisturbed for 5 minutes to develop a crispy bottom.
3. While the hash cooks, toast 2 slices of sourdough bread until golden and crisp.
4. Flip the hash in sections, allowing the other side to crisp for another 5 minutes. Tip: Resist stirring too often to achieve maximum crispiness.
5. In a separate pan, fry 2 eggs sunny-side up or to your preferred doneness, aiming for runny yolks to complement the dish.
6. Slice 1 ripe avocado and mash it lightly onto the toasted sourdough. Season with 1/2 tsp salt and 1/4 tsp black pepper.
7. Divide the crispy corned beef hash between the two slices of avocado toast.
8. Top each toast with a fried egg. Tip: For an extra layer of flavor, sprinkle a pinch of smoked paprika over the eggs.
9. Serve immediately. Tip: A drizzle of hot sauce can add a welcome kick to the rich flavors.

Best enjoyed when the yolk runs into the hash, creating a luxurious sauce that ties everything together. The contrast between the crispy hash, creamy avocado, and soft egg makes each bite a delightful experience.

Hormel Corned Beef Hash Breakfast Casserole

Beneath the quiet hum of morning, there’s something deeply comforting about a dish that brings together the hearty flavors of corned beef hash with the tender embrace of eggs and cheese, baked into a casserole that feels like a warm hug.

Ingredients

• 1 can (15 oz) Hormel Corned Beef Hash
• 6 large eggs
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, sauté the diced onions in olive oil until translucent, about 5 minutes.
3. Add the Hormel Corned Beef Hash to the skillet with the onions, breaking it apart with a spoon, and cook until slightly crispy, about 7 minutes. Tip: For extra crispiness, press the hash down lightly with the back of the spoon.
4. Transfer the hash and onion mixture to the prepared baking dish, spreading it evenly.
5. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
6. Pour the egg mixture over the hash in the baking dish, ensuring it’s evenly distributed.
7. Sprinkle the shredded cheddar cheese evenly over the top. Tip: For a golden-brown top, place the casserole under the broiler for the last 2 minutes of baking.
8. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is bubbly. Tip: To check for doneness, insert a knife in the center; if it comes out clean, the casserole is ready.

Let this casserole cool for a few minutes before serving to allow the flavors to meld beautifully. The result is a delightful contrast of textures, from the crispy edges of the hash to the creamy, cheesy interior. Serve with a side of fresh fruit or a light salad for a balanced breakfast that’s sure to please.

Hormel Corned Beef Hash and Sweet Potato Hash

Nestled in the quiet of the morning, the sizzle of Hormel Corned Beef Hash and Sweet Potato Hash fills the kitchen with a comforting aroma, a simple yet satisfying dish that brings warmth to any breakfast table.

Ingredients

• 1 tbsp olive oil
• 1 cup diced sweet potatoes
• 1 can (12 oz) Hormel Corned Beef Hash
• 1/4 cup diced onions
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 eggs

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add 1 cup diced sweet potatoes to the skillet, spreading them out in a single layer for even cooking.
3. Cook the sweet potatoes for 5 minutes, stirring occasionally, until they begin to soften.
4. Add 1/4 cup diced onions to the skillet, cooking for an additional 3 minutes until translucent.
5. Stir in 1 can (12 oz) Hormel Corned Beef Hash, breaking it apart with a spoon to mix well with the sweet potatoes and onions.
6. Season with 1/4 tsp salt and 1/4 tsp black pepper, stirring to combine.
7. Create two wells in the hash mixture and crack 2 eggs into each well.
8. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
9. Remove from heat and let sit for 2 minutes before serving.

Here, the crispy edges of the hash contrast beautifully with the creamy yolks of the eggs, offering a delightful mix of textures. Serve it straight from the skillet for a rustic presentation, or plate it with a side of toasted sourdough for a hearty meal.

Hormel Corned Beef Hash Pizza

Amid the quiet hum of the morning, there’s something deeply comforting about transforming simple ingredients into a dish that feels both nostalgic and novel. This recipe, a humble yet hearty fusion, invites you to explore the warmth of homemade pizza with the savory depth of corned beef hash.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1 cup Hormel corned beef hash
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced onions
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 425°F and lightly grease a baking sheet with olive oil.
2. Roll out the pizza dough on a floured surface to a 12-inch circle, then transfer it to the prepared baking sheet. Tip: For a crispier crust, let the dough sit at room temperature for 10 minutes before rolling.
3. Brush the dough with 1 tbsp olive oil and sprinkle evenly with garlic powder and black pepper.
4. Spread the corned beef hash over the dough, leaving a 1-inch border for the crust. Tip: Ensure the hash is evenly distributed to avoid soggy spots.
5. Top with diced onions, followed by mozzarella and cheddar cheeses. Tip: Mixing the cheeses creates a more complex flavor profile.
6. Bake for 15-18 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Remove from the oven and let it cool for 2 minutes before slicing.

The texture is a delightful contrast between the crispy crust and the tender, flavorful topping. This pizza shines when served with a side of pickled vegetables or a light salad to cut through the richness.

Hormel Corned Beef Hash and Cabbage Stir Fry

Dusk settles softly outside, and the kitchen beckons with the promise of comfort. Tonight, we’re embracing the humble yet hearty combination of Hormel Corned Beef Hash and cabbage, transformed into a stir fry that whispers of home.

Ingredients

• 1 tbsp olive oil
• 1 cup Hormel Corned Beef Hash
• 2 cups shredded cabbage
• 1/2 cup diced onion
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add 1/2 cup diced onion to the skillet, sautéing for 3 minutes until translucent. Tip: Stir occasionally to prevent burning.
3. Introduce 1 cup Hormel Corned Beef Hash to the skillet, breaking it apart with a spatula. Cook for 5 minutes until lightly browned. Tip: For extra crispiness, press the hash down lightly with the spatula.
4. Add 2 cups shredded cabbage, 1/4 tsp salt, and 1/4 tsp black pepper to the skillet. Stir to combine.
5. Continue cooking for another 7 minutes, stirring occasionally, until the cabbage is tender but still vibrant. Tip: Covering the skillet for the last 2 minutes can help soften the cabbage without losing its color.

As the skillet comes to rest, the hash boasts a delightful contrast—crispy edges against the tender, sweet cabbage. Serve it atop a warm biscuit or alongside a fried egg for a morning twist that feels like a hug.

Hormel Corned Beef Hash and Cornbread Muffins

Nestled in the quiet of the morning, the combination of Hormel Corned Beef Hash and Cornbread Muffins brings a comforting warmth to the table, a simple yet satisfying meal that feels like a gentle embrace.

Ingredients

• 1 can (15 oz) Hormel Corned Beef Hash
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg

Instructions

1. Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. While the muffins bake, heat 1 can (15 oz) Hormel Corned Beef Hash in a skillet over medium heat, stirring occasionally, until hot and slightly crispy, about 10 minutes.
8. Serve the warm cornbread muffins alongside the crispy corned beef hash for a delightful contrast of textures.

With each bite, the soft, sweet crumb of the cornbread muffins complements the savory, hearty hash, creating a balance that’s both comforting and invigorating. Consider drizzling a little maple syrup over the hash for a sweet and savory twist.

Hormel Corned Beef Hash and Scrambled Egg Sandwich

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s simple yet satisfying meal begins. There’s something comforting about the combination of savory corned beef hash and fluffy scrambled eggs, nestled between slices of toasted bread, that feels like a hug in sandwich form.

Ingredients

• 1 cup Hormel Corned Beef Hash
• 2 large eggs
• 1 tbsp unsalted butter
• 2 slices whole wheat bread
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
2. Add 1 cup Hormel Corned Beef Hash to the skillet, spreading it evenly. Cook for 5 minutes without stirring to allow a crust to form.
3. Flip the hash and cook for another 5 minutes until evenly browned. Tip: For extra crispiness, press down lightly with a spatula.
4. In a bowl, whisk 2 large eggs with 1/4 tsp salt and 1/4 tsp black pepper until fully combined.
5. Melt 1 tbsp unsalted butter in a separate skillet over low heat (250°F). Pour in the eggs, stirring gently with a spatula every 30 seconds for 2-3 minutes until softly set. Tip: Remove from heat just before they’re fully cooked as they’ll continue to set.
6. Toast 2 slices of whole wheat bread until golden brown. Tip: For added flavor, lightly butter the toast.
7. Layer the scrambled eggs and corned beef hash between the toasted bread slices.

Zesty and hearty, this sandwich offers a delightful contrast of textures—crispy hash against the soft, creamy eggs. Serve it with a side of pickles or a dash of hot sauce for an extra kick to start your day right.

Hormel Corned Beef Hash and Veggie Omelette

On a quiet morning like this, there’s something deeply comforting about transforming simple ingredients into a meal that feels like a warm embrace. This dish, with its hearty base and delicate top, is a testament to the beauty of breakfast.

Ingredients

• 1 cup Hormel Corned Beef Hash
• 3 large eggs
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1 tbsp butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded cheddar cheese

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp butter, allowing it to melt completely.
2. Add 1/4 cup diced onions and 1/4 cup diced bell peppers to the skillet, sautéing until they become translucent, about 3 minutes.
3. Stir in 1 cup Hormel Corned Beef Hash, spreading it evenly across the skillet. Cook for 5 minutes, stirring occasionally, until the hash is crispy.
4. In a bowl, whisk 3 large eggs with 1/4 tsp salt and 1/4 tsp black pepper until well combined.
5. Pour the egg mixture over the hash and veggies in the skillet. Let it sit undisturbed for 2 minutes until the edges start to set.
6. Gently lift the edges of the omelette with a spatula, tilting the skillet to allow uncooked eggs to flow underneath. Repeat until the top is mostly set, about 3 minutes.
7. Sprinkle 1/4 cup shredded cheddar cheese over one half of the omelette. Fold the other half over the cheese, covering it completely.
8. Cook for an additional 1 minute, then slide the omelette onto a plate.

Perfectly golden with a crispy bottom, this omelette offers a delightful contrast to the tender, cheesy interior. Serve it with a side of toast or fresh fruit for a breakfast that feels both indulgent and wholesome.

Conclusion

Zesty flavors await in these 18 Hormel Corned Beef Hash recipes, perfect for any home cook looking to spice up their meal routine. Whether you’re craving something classic or adventurous, there’s a dish here for everyone. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these delicious ideas too. Happy cooking!

Bella Bacinos