Corned beef hash
- Katy Greenwood
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.3 out of 5.105 ratingsRate
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A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.
Dairy-free
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
500g potato
peeled and chopped
-
2 tbsp vegetable oil
-
1 onion
roughly chopped
-
340g can corned beef
cut into cubes
-
2 tbsp Worcestershire sauce
-
baked beans
and a little curly parsley, roughly chopped, to serve (optional)
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Nutrition: per serving
-
kcal320
low
-
fat15g
-
saturates5g
-
carbs21g
-
sugars5g
low
-
fibre2g
-
protein24g
high
-
salt2.1g
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Method
-
step 1
Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
-
step 2
Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.
Recipe from Good Food magazine, March 2014
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A star rating of 4.3 out of 5.105 ratings
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