Corned Beef Hash
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):
- toast
- baked beans
- or try our spiced cannellini beans on toast
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.