Corned beef hash

DifficultyBeginner

A classic British cheap meal just like mother used to make, no frills, tasty and hearty.

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Prep Time-10 minCook Time-30 minTotal Time-40 min

 A Large knob of butter
 1 Small onion, sliced
 300 g Potatoes, skin on and cut into chunks - Use large potatoes or small new potatoes
 1 Carrot, peeled and diced
 300 ml Beef stock
 150 g Frozen peas/petit pois - thawed out
 A splash of Worcestershire Sauce
 1 tsp English Mustard (Optional) - Or use mustard of your choice
 1 Tin of Corned beef cut into chunks
 1 Fried egg to serve - This is not optional, it's a must!

1

Heat the butter in a large frying pan, add the onions and fry until just starting to golden

2

Add the carrots and potatoes and stir through and cook for 2 minutes

3

Add the beef stock and bring to a simmer, continue for 15-20 minutes until the carrots and potatoes are cooked and the stock has reduced a little, add the peas and stir through

4

Add the Worcestershire sauce and mustard and again stir through and cook for 2 minutes further to heat up the peas

5

Put your grill on at it's highest setting

6

Add the corned beef and stir through, do this carefully as you want the corned beef to stay in chunks not mixed in to a mush

7

Once the corned beef has warmed up, stick the whole pan under a grill to make the hash lovely and browned and crispy on top

8

Serve with a fried egg, sunny side up and condiment of choice - We like HP

Ingredients

 A Large knob of butter
 1 Small onion, sliced
 300 g Potatoes, skin on and cut into chunks - Use large potatoes or small new potatoes
 1 Carrot, peeled and diced
 300 ml Beef stock
 150 g Frozen peas/petit pois - thawed out
 A splash of Worcestershire Sauce
 1 tsp English Mustard (Optional) - Or use mustard of your choice
 1 Tin of Corned beef cut into chunks
 1 Fried egg to serve - This is not optional, it's a must!

Directions

1

Heat the butter in a large frying pan, add the onions and fry until just starting to golden

2

Add the carrots and potatoes and stir through and cook for 2 minutes

3

Add the beef stock and bring to a simmer, continue for 15-20 minutes until the carrots and potatoes are cooked and the stock has reduced a little, add the peas and stir through

4

Add the Worcestershire sauce and mustard and again stir through and cook for 2 minutes further to heat up the peas

5

Put your grill on at it's highest setting

6

Add the corned beef and stir through, do this carefully as you want the corned beef to stay in chunks not mixed in to a mush

7

Once the corned beef has warmed up, stick the whole pan under a grill to make the hash lovely and browned and crispy on top

8

Serve with a fried egg, sunny side up and condiment of choice - We like HP

Corned beef hash

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