Food - News
Mistakes Everyone Makes With Canned Corned Beef
By ROBYN HUNT
Eating It As-is
If you want to kick your canned corned beef up a notch, just put an egg on it or add some fresh, chopped-up herbs. You can also add some diced, sautéed cabbage or pan fry potatoes, bell peppers, and onions to make a hearty mishmash of hash n' Potatoes O' Brien.
Not Removing Excess Salt
One serving of Hormel's canned corned beef hash contains about 36% of your recommended daily sodium intake. To remove excess salt, empty your can of hash into a bowl, add cold water, refrigerate the bowl for an hour, rinse and repeat the process a couple of times.
Not Rendering Off The Fat
To remove the excess fat from your hash, boil the can of corned beef hash and use proper kitchen safety items to set the can down on a non-slippery surface — heat-resistant silicone mats work great. Next, open the can and pour out the fat that has already floated to the top.
Not Using An Air Fryer
To make your hash crispy without adding fat, spray the air fryer basket with non-stick spray, add your hash, and cook it at 370 F for 15 to 20 minutes. You can make 3 to 4 indentations in the canned corned beef, break an egg into each dent and cook it for another four to five minutes.
Not Cooking It Long Enough
For crispiness, cook the hash on both sides, but only long enough so that some of the meaty moisture is cooked off. Depending on the type of cookware, the temperature, and the amount of hash, the cooking process can take as short as 6 to 8 minutes on each side or up to 25 minutes.