Corned beef and beetroot fry-up
- September 2013
- Serves 4-6
- Hands-on time 45 min
Lazy weekends call for hearty, soul-soothing brunch recipes. This fry up is full of earthy, meaty flavours that’ll keep you going for the whole day. A great menu option for a boozy brunch.
- 11.4g (4.5g saturated)
- 16.4g (4.1g sugars)
- 450g floury potatoes, such as maris piper, peeled and cut into 2cm cubes
- 3 beetroot, peeled (use rubber gloves) and cut into 2cm cubes
- 30g butter or beef dripping
- 3-4 tbsp rapeseed oil
- 1 large onion, finely sliced
- 1 garlic clove, crushed
- 1 tbsp fennel seeds
- 200g tin corned beef, chopped
- Splash of Worcestershire sauce
- Handful of chopped fresh flatleaf parsley
- Boil the potatoes and beetroot in 2 separate pans of salted water for 5 minutes. Drain, then leave to dry.
- Meanwhile, heat the butter and 1 tbsp oil in a large frying pan over a medium heat. Fry the potatoes for 10 minutes, turning, until crisp, then remove to a plate. Repeat with the beetroot, adding more oil if necessary.
- Heat another 1 tbsp oil in the pan and fry the onion, covered, for 10 minutes until soft. Add the garlic and fennel seeds and fry for a minute more. Add to the potato and beetroot.
- Heat the pan again and add 1 tbsp of oil. Add the corned beef and fry over a medium heat for 5-10 minutes, without stirring, so it crisps up. Use a large spoon/fish slice to turn it over, then fry for 5 minutes more. Return all the cooked veg to the pan, stir in the Worcestershire sauce, then serve topped with the chopped parsley.
Corned beef is salt beef that’s been finely minced, with a little gelatine added. It’s great fried. The corns are the tiny pieces of rock salt it’s cured with – in Old English any ground particles or grains were known as corns.
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