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Ingredients
600g Potatoes Cut into Chunks
340g Tin of Corned Beef Cut into Chunks
1tsp Dijon Mustard
1tsp Worcestershire Sauce
1 Large Onion Thinly Sliced
Small Bunch of Flat Leaf Parsley Finely Chopped
4 Eggs
Salt
Black Pepper
Simple Corned Beef Hash
Yet another childhood classic that’s had a bit of an update. Back in the day there always used to be a tin of corned beef in the cupboard but in recent years, it’s become a rare sighting in the modern kitchen. However, it still presents great value, especially if you want a touch of red meat in your meal without the accompanying price tag. Try this retro dish and soak up the nostalgia!
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Loading...How to Cook
1. Put the potato chunks in a pan of salted water and bring to the boil. Simmer for 6 minutes, then drain and leave to one side.
2. Put the corned beef chunks in a bowl with the mustard, Worcestershire sauce and a bit of salt and pepper. Gently combine.
3. Heat the oil in a frying pan and cook the onion with a little salt for 3 minutes (it doesn’t matter if it starts to brown).
4. Add the potatoes and corned beef to the pan and mix everything together. Turn up the heat and fry until you have browned and crispy chunks. Stir in the chopped parsley when done.
5. In a separate non-stick pan, fry the eggs. Top each portion of the corned beef hash with an egg and serve with baked beans or buttered spring greens on the side.
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