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Corned Beef Hash

Deborah
Prep Time 15 mins
Cook Time 30 mins
Course Breakfast, Brunch, Main, Main Course
Cuisine british
Servings 2 to 4 people

Ingredients
  

  • 250g potatoes peeled and finely diced
  • 250g carrots peeled and finely diced
  • kettle of boiled water
  • 1 tsp cooking salt
  • 1 tbsp rapeseed oil
  • 1 onion finely chopped
  • 340g tin corned beef diced
  • 1 tbsp tomato purée
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 100ml beef stock

For the eggs:

  • 1 tbsp rapeseed oil
  • 4 eggs

To serve (optional):

Instructions
 

  • Put the prepared vegetables in a saucepan and pour over just-boiled water to cover. Bring the water back to the boil, add the tsp of cooking salt, cover the pan and cook the vegetables for 5 minutes. They should be just cooked through. Drain in a colander and leave to steam dry for about a minute.
  • Meanwhile, heat the rapeseed oil over a medium heat in a large skillet or frying pan. Add the onion and cook for 5 minutes. Add the vegetables to the pan along with the corned beef. Cook for 5 minutes until a crust has formed on the bottom of the mixture.
  • Whisk the tomato purée, mustard, beef stock and Worcestershire sauce together in a small bowl or jug. Pour this mixture over the corned beef and vegetables and stir thoroughly. Cook for another 15 minutes, stirring every 2 to 3 minutes, until there are plenty of crusty brown bits throughout.
  • While the hash finishes cooking, heat the rapeseed oil on a high heat in another frying pan. Crack in the eggs and fry them until the whites have just set (2 to 3 minutes). Serve the hash with the eggs on top. Enjoy with some toast, baked beans, or how about trying our spiced cannellini beans on toast – all optional!

Notes

  • This corned beef hash recipe is easily adapted if you’re cooking for less or more people.

 

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Keyword corned beef, fried eggs, hash