Corned Beef Hash

cook 30 mins
  • 750 g (1 1/2 lb) potatoes, peeled and diced
  • 3 tablespoons of oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 340 g (11 1/2 oz) can corned beef, chopped or crumbled
  • 4 fried eggs
  • 2 tablespoons chopped parsley (optional)
  • your preferred sauce (such as ketchup, barbecue or brown sauce) (optional)
  • Cook the potatoes in a large pan of boiling water for about 10 minutes until just tender. Drain well.
  • Meanwhile, heat 2 tablespoons of the oil in a large non-stick frying pan and cook the onion and garlic over a medium-low heat for 7–8 minutes until softened.
  • Add the remaining oil to the pan with the corned beef and drained potatoes and mix well. Continue to cook for about 15 minutes, turning occasionally – but not too often – until crispy and golden.
  • Spoon into 4 warmed plates and top with the fried eggs and parsley, if using. Serve immediately with a choice of ketchup, barbecue or brown sauce, if desired.
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