Corned Beef Hash
Serves
2
Time
15 min
Allergens
None
I love corned beef hash. It’s a really easy recipe to put together – especially if you have any left over cooked potato in the fridge. I have added some carrot to this version, but you can use any veg in it, or just make it “old-school” style with just potato and onion. My favourite way of eating this is with an egg on top, but it really isn’t neccesary.
Ingredients
- 1 tin corned beef cut into 1cm chunks
- 1/2 onion (can be white, red or I have used spring onions before)
- 1/2 carrot (or any other vegetables)
- 250g cooked potato (Can be mashed, or cut up leftover roast, baked or boiled)
- Salt and pepper to taste
- 1 dessert spoon vegetable oil
Method
- Pour the oil into a frying pan set over a medium heat and add the onions, carrots and a pinch of salt.
- Allow to fry until they just start to brown a little, then add the diced corned beef and the potato.
- Continue to cook over a medium heat whilst crushing everything together with the back of a fork. It will take 6 – 8 minutes to cook. ( I like to let mine carry on cooking for a couple of minutes after this, undisturbed, to create some crispy edges.)
