When I met my wife Sam, I was given a long list of the stuff she wouldn’t eat, one of which was corned beef. I’ve gradually been working my way through the lost converting her to a world of food loveliness she was missing! Next on my list was corned beef. I’ve always loved it, in a sandwich, fritter or even a pasty. My Nan used to make Corned Beef Hash, it was wonderful comfort food and this is my stab at it. Sam eat it all, by the way!
To feed four, you will need:
- 750g potatoes, peeled and thickly diced
- 340g tin reduced salt corned beef, cut into cubes
- 1 celery stick, chopped
- 1 red onion, chopped
- Half teaspoon dried oregano
- Good glug Worcestershire sauce
- 4 eggs
Place the potatoes in a pan of water, bring to the boil and simmer for ten minutes. Drain and let cool in a colander or sieve.
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Fry the corned beef in some olive oil over a high heat until turning brown, turning over once or twice. Place in a dish to one side.
In the same pan, add more oil and fry the onion, celery and oregano, plus a seasoning of salt and pepper, for ten minutes, stirring regularly. Pout in the potatoes and fry for five more minutes, until they start taking on colour.
Finally, stir in the corned beef. It may break up but don’t worry! It’s actually better when the beef covers all the potatoes which start breaking up too! Fry gently for five more minutes.
Just before serving, fry or poach four eggs. Serve each portion of hash with an egg on top. Any green veg is a good accompaniment.