Corned beef hash
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Corned beef hash
A retro favourite, with extra veg added. Serve with spring greens or Savoy cabbage, or with baked beans if you’re extra hungry
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
461Kcal
Fat
17gr
Saturates
5gr
Carbs
47gr
Sugars
14gr
Fibre
8gr
Protein
26gr
Salt
1.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 tbsp vegetable oil
- 200g chef’s base mix (diced onion, celery and carrot) or use 1 chopped onion plus 1 diced carrot
- 1 red pepper, deseeded and chopped
- 350g peeled floury potatoes
- 1 tbsp Worcestershire sauce* or Henderson’s Relish
- 100g corned beef
- 2 medium eggs
Step by step
- Heat 1 tablespoon of oil in a large lidded non-stick frying pan. Add the chef’s base mix (or onion and carrot) and some seasoning, then cover and cook on a medium heat for 4 minutes. Mix in the pepper, re-cover and cook for another 3 minutes, so that the vegetables start to soften.
- Meanwhile, chop the potatoes into 1.5cm dice and boil in a pan of water for 6-8 minutes until tender.
- Drain the potatoes. Add ½ tablespoon of oil to the pan, tip in the potatoes and mix everything together well. Increase the heat and fry for 2-3 minutes, stirring occasionally.
- Mix in the Worcestershire sauce or Henderson’s Relish then crumble in the corned beef and stir well. Press everything down well and cook on a medium-low heat for 6-8 minutes, without stirring, to allow a crust to form.
- Using a spatula, flip the hash over in sections and press down again; cook for another 2 minutes.
-
Make two wells in the hash and break an egg into each one. Season lightly, cover the pan and cook for 4-5 minutes or until the eggs are cooked to your liking. Divide between plates to serve.
*Use Henderson’s Relish, not Worcestershire sauce, if required for gluten-free.
