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6 years ago
If you're a big breakfast person, you'll LOVE this mashup of two classics — corned beef hash and waffles!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Corned Beef Hash Waffles
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 3 hr 50 min
Active: 45 min
Yield: 4 waffles
Ingredients
Corned Beef:
2 1/4 pounds corned beef brisket, rinsed
1 tablespoon peppercorns
1 tablespoon coriander seeds
2 bay leaves
Waffles:
Nonstick cooking spray, for the waffle iron
4 cups store-bought shredded potatoes, such as Simply Potatoes hash browns
2 large eggs, beaten
1/2 medium yellow onion, sliced
Kosher salt and freshly ground black pepper
Chopped chives, for garnish
Directions
Special equipment: a waffle iron
For the corned beef: Add the brisket, peppercorns, coriander and bay leaves to a Dutch oven and cover with water. Bring to a boil and then lower to a simmer. Simmer until the meat is very tender, 2 1/2 to 3 hours.
Remove the brisket from the liquid, allow to cool slightly and shred with a fork. Transfer to a large bowl.
For the waffles: Preheat a waffle iron and spray with cooking spray.
Add the shredded potatoes, eggs, onion and some salt and pepper to the bowl with the meat. Scoop 2 cups of the mixture into the waffle iron, pressing down gently to spread out in an even layer. Cook for 10 minutes. Repeat with the remaining waffle mixture. Garnish with chives.
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Waffles Made of CORNED BEEF Hash with Molly Yeh | Girl Meets Farm | Food Network
https://youtu.be/LvDoeQ6H82Q
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