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Corned Beef Hash

06:19 21 June 2011

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An updated version of a traditional British dish and so quick and easy to make.

20 minutes to prepare and cook. Serves 4.

See “u.can cook” for more recipes devised with James Martin

340g can corned beef, cut into bite size pieces

567g can new potatoes, drained and thickly sliced

198g can sweetcorn, drained

1 onion, thinly sliced

2 tsp English mustard powder

1 Tbsp Worcester sauce

2 Tbsp vegetable oil

4 eggs

1 Tbsp parsley, finely chopped

Crusty bread

1. Place corned beef in a bowl, add mustard powder and Worcester sauce and mix well.

2. In a large frying pan, heat oil, add onion and fry until soft.

3. Add potatoes and continue frying until they begin to turn brown.

4. Add corned beef and sweetcorn, continue frying until all the ingredients are heated through.

5. Stir through the parsley, place on a warm serving dish and keep warm. Fry the eggs and serve immediately on top of the corned beef.

6. Delicious served with crusty bread.

Hints and Tips:

Place the can of corned beef in the fridge for a while prior to cooking.

Vary this dish by adding your favourite vegetables, try frying chopped red pepper with the onion, or some freshly

chopped red chilli.

For a healthier version try serving with poached eggs.

Calories: 439

Protein: 31.3g

Carbs: 29.1g

Sugars: 5.5g

Fat: 22.9g

Sat Fat: 7.2g

Fibre: 2.5g

Sodium: 0.9g

This recipe and image is copyrighted to Canned Food UK.

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