The classic storecupboard recipe of corned beef hash has become part of the British food psyche: crispy yet squidgy and oh-so satisfying. Who’d have thought a meal of tinned meat and potatoes could be so much more than the sum of its parts?
For a version with a spicier, Mexican twist, try our corned beef bean hash with chimichurri.
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Ingredients
- 750g floury potatoes, such as maris piper, desiree or king edward, peeled and cut into 2cm chunks
- 4 tbsp sunflower oil
- 340g can reduced-salt corned beef, cut into 2-3cm cubes
- 1 large onion, chopped
- 1 celery stick, chopped
- ¼ tsp dried oregano
- 2 tbsp Worcestershire sauce
- Handful fresh flatleaf parsley, chopped
- 4 fried eggs to serve (optional)
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Method
- Cook the potatoes in a large pan of salted water for 10 minutes until just becoming tender but not breaking up too much. Drain well, then put the potatoes back in the pan to steam dry.
- Meanwhile, heat 1 tbsp of the oil in a large non-stick frying pan and fry the corned beef, turning, over a high heat until crisp and browned in patches. Set aside on a plate, then add 2 tbsp more oil to the pan. Add the onion, celery, oregano and a little salt and black pepper, then fry over a medium heat for 10 minutes until soft.
- Add the remaining oil to the frying pan, then gently stir in the potatoes. Season with a little salt, then turn up the heat and fry for 5-6 minutes, tossing from time to time, until crisp and golden.
- Add the corned beef back to the frying pan with the potatoes, mix well, then fry for a few minutes more until heated through. Season with Worcestershire sauce and more black pepper, then sprinkle with parsley. If you want to, serve with fried eggs for a more filling supper.
Nutrition
- 588kcals Calories
- 32.1g (8.9g saturated) Fat
- 34.3g protein Protein
- 42.9g (6.5g sugars) Carbs
- 5g Fibre
- 1.8g Salt
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