Corned Beef Hash is a cheap and tasty dish that dates back decades. A simple combination of meat and veg that takes very little prep, this meal will sort you out at any time of the day!
- 2 Medium sized potatoes
- Cooking oil (sunflower, vegetable or olive oil all work well)
- 1 Onion, roughly chopped
- 200g Corned beef (the cheapest tin you can find will work brilliantly)
- 2 Eggs
- Optional: mustard, Worcestershire sauce, ketchup, baked beans
- Start by chopping your potatoes into small 1cm sized cubes.
- Half fill a medium saucepan with water, add a pinch of salt and put on a high heat. When the water is boiling, add your potato cubes. After 5 minutes, take the pan off the heat and drain your potato.
- Heat your cooking oil in a large saucepan, and when hot, add your potato cubes turning regularly to that they brown on all sides.
- When your potato is looking golden add in your chopped onion and cook for another 7-8 minutes until the onion is soft.
- Now crumble in your corned beef and stir it through your potato and onion which still keeping the pan on the heat. At this point you can add in a teaspoon of mustard if you have it, a teaspoon of tomato ketchup and a few shakes of Worcestershire sauce. Reduce the heat to low.
- In a separate pan fry your eggs: heat a small amount off cooking oil and when hot, crack in your eggs and fry for a few minutes until the whites are set.
- If you are having baked beans with your Corned Beef Hash, now is the time to warm them up in a small pan or microwave.
- To serve, spoon half of your hash on to a plate or bowl and top with a fried egg. Add a spoonful of baked beans (if using) and enjoy!