Corned beef hash

Corned beef hash

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(4 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with the mandatory baked beans

Nutrition and extra info

Nutrition: per serving

  • kcal333
  • fat15g
  • saturates6g
  • carbs25g
  • sugars5g
  • fibre3g
  • protein25g
  • salt2.1g
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Ingredients

  • 500g potato, peeled and chopped

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp vegetable oil
  • 1 onion, roughly chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 340g can corned beef, cut into cubes
  • 2 tbsp Worcestershire sauce
  • baked beans and a little curly parsley, roughly chopped, to serve (optional)

Method

  1. Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.

  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 beak 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.

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Comments (4)

mary-harris's picture

I would no longer describe corned beef as 'thrifty' have you seen the price of it recently??

DansLoveJuice's picture

I just paid £2 for an own brand can of corned beef...... last I checked it was about 80p.

africanqueen's picture
5

Excellent recipe and very easy to make. Instead of using tinned corned beef I used home cooked pressed salt beef which I bought from our local butchers in Alnwick and very good it was too :-)

rebecca_1980's picture
5

Yummy Yum Yum Yum. Very easy to make and very tasty. Added spinach to mine towards the final minutes of cooking to give a little colour and extra goodness. Severed with broccoli and cauliflower. Can’t wait to make again

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