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Corned beef hash

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
by Simon Rimmer

From Something for the Weekend

Method


  1. Boil the potatoes in a pan of salted water for five minutes, then drain.

  2. Heat two tablespoons of the oil in a pan and fry the onion and garlic for 6-8 minutes, or until softened and lightly browned.

  3. Tip the onion mixture into a bowl with the corned beef, Worcestershire sauce, chopped gherkin and mustard. Season with salt and freshly ground black pepper and mix well.

  4. Transfer this mixture to an ovenproof dish.

  5. Heat the remaining tablespoon of oil with the butter in a frying pan and fry the potatoes until tender and golden-brown.

  6. Preheat the grill to high.

  7. Spoon the potatoes on top of the meat mixture in the dish, then place under the grill for 4-6 minutes, or until crisp and golden-brown.

  8. To serve, divide the corned beef hash among four serving plates. Top each portion with a poached egg and serve with brown sauce and tomato ketchup.

Ingredients

  • 275g/10oz potatoes, cut into cubes but not peeled
  • 3 tbsp oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 225g/8oz canned corned beef, cut into cubes
  • 3 tbsp Worcestershire sauce
  • 1 large pickled gherkin, chopped
  • 1 tsp wholegrain mustard
  • salt and freshly ground black pepper
  • 50g/2oz butter

To serve

  • 4 poached eggs
  • brown sauce and tomato ketchup

Shopping List

Corned beef hash

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

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