Corned beef hash is a dish that isn’t really…well, modern. It’s the sort of dish your gran would cook. But is that a bad thing?
It’s great for a quick, easy and comforting dinner on a cold, autumnal evening.
This dish is great to knock up, as you can rely on your pantry for most of the ingredients, only needing potatoes, onions, corned beef and seasoning. I do jazz the traditional recipe up by adding a mix of half sweet and normal potato and chilli.
Recipe (serves 2)
2 potatoes (I use maris pipers), chopped into 1 inch cubes
2 sweet potatoes, chopped into 1 inch cubes
1 pack/can/wedge of corned beef, cut into chunky cubes
2 tbsp olive oil
2 onions, sliced,
1 clove of garlic, crushed
1 tbsp Worcester sauce
2 tsp dried chilli flakes
Bunch of fresh parsley, chopped
Salt and pepper
Put your potatoes in a pan of boiling, salted water and par-boil, around 10 minutes. Drain and leave to steam dry.
Next, heat 1 tbsp of the olive oil in large frying pan and add your onions. Season well with salt and pepper and cook on a low heat until they become soft and brown, around 15 minutes. Add your garlic and cook again for a further 2 minutes.
Turn up the heat and add the potatoes. Season again and leave to cook until crisp all over the potatoes, the key is is not too stir too much so it gets crispy. When the potatoes are crisp, add in the corned beef, Worcester sauce and chilli flakes, stir well but not too break up the beef pieces. Cook again for 5 minutes or so to mingle all the flavours together.
In a separate pan, heat the remaining oil until hot and add the eggs. Cook to your liking, but I like them runny. Add some seasoning and chilli flakes on top of the eggs.
Top the hash with the chopped parsley and eggs and serve.
(my partner likes a side of baked beans or ketchup with this! but I like to have it with sweet chilli sauce.)