Corned Beef Hash Recipe | BBC Good Food

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• Corned beef hash

Corned beef hash

• Katy Greenwood

Save recipeServes 4EasyPrep: 10 minsCook: 25 minsA star rating of 4.3 out of 5.101 ratingsRateloading...

A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.

Dairy-freeEgg-freeNut-freePrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

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A star rating of 4.6 out of 5.9 ratings

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Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard

Ingredients

Nutrition

• 500g potato peeled and chopped
• 2 tbsp vegetable oil
• 1 onion roughly chopped
• 340g can corned beef cut into cubes
• 2 tbsp Worcestershire sauce
• baked beans and a little curly parsley, roughly chopped, to serve (optional)

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Nutrition: per serving

• kcal320low
• fat15g
• saturates5g
• carbs21g
• sugars5glow
• fibre2g
• protein24ghigh
• salt2.1g

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Method

• step 1

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

• step 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 break 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.

Recipe from Good Food magazine, March 2014

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A star rating of 4.3 out of 5.101 ratingsAdAd

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