Corned beef hash

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olive magazine

4 ratings

Recipe by olive magazine

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1. Boil the potatoes until just tender, about 6-8 minutes, then drain well. Heat 2 tbsp oil in a frying pan and cook the onion until softened. Add the potatoes and cook until browned and crisp. Tip in the corned beef and cook until it starts to brown at the edges. Season, stir through the parsley then serve, topped with a fried egg.

Per serving

324 kcalories, protein 24.6g, carbohydrate 23.5g, fat 15.2 g, saturated fat 12.4g, fibre 0.4g, salt 2.22 g

Latest comments and suggestions

• charliefood

  10 January 2008

  charliefood rated and commented on this recipe

  

  VERY EASY TO MAKE IDEAL FOR QUICK TASTY MEAL

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• Ratzakli

  15 April 2008

  Ratzakli rated and commented on this recipe

  

  I make this for 2 people with a small tin of corned beef, When I add the potatoes into the pan with the onions I also add 3 crushed garlic cloves. Then when the potatoes are golden & crispy I add a crumbled Beef Oxo Cube & then the corned beef. I usually serve this topped with a poached egg which is much nicer.

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• Allison

  08 September 2008

  Allison commented on this recipe

  Very quick and easy to make. Make on any day of the week. All ingredients are in cupboards. Served with baked beans and enjoy.

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• steph

  13 November 2008

  steph rated and commented on this recipe

  

  my husband loved this dish and said I could make it any time for him. I added garlic as suggested and served with beans with a dash of worcester sauce. He thought it was fab!

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• Ciaobella13

  29 December 2008

  Ciaobella13 rated this recipe

  

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Ingredients

• 500g small, salad potatoes , cut into small chunks
• oil for frying
• 1 onion , sliced
• 340g tin corned beef , cut into chunks
• a small bunch flat-leaf parsley , finely chopped
• 4 eggs , fried to serve

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Serves 4

Preperation and cooking times

Ingredients

• 500g small, salad potatoes , cut into small chunks
• oil for frying
• 1 onion , sliced
• 340g tin corned beef , cut into chunks
• a small bunch flat-leaf parsley , finely chopped
• 4 eggs , fried to serve

Per serving

324 kcalories, protein 24.6g, carbohydrate 23.5g, fat 15.2 g, saturated fat 12.4g, fibre 0.4g, salt 2.22 g

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