Corned Beef Hash. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Make two holes in the corned beef and potato mixture and break an egg into each one. Empty the mixture into a bowl and add the potatoes.
Meanwhile, open the corned beef tin. I don't get on well with corned beef tins, my key always snaps off!! Chop the corned beef roughly and crumble into the dish. You can have Corned Beef Hash using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Corned Beef Hash
- It’s 300 g of new potatoes, skins on.
- Prepare of Salt.
- Prepare 1 tbsp of vegetable oil, preferably cold-pressed.
- Prepare 2 of banana shallots, chopped.
- You need 3 cloves of garlic, chopped.
- You need 1 of red pepper, deseeded and chopped.
- You need 1 tin of corned beef, cubed.
- Prepare 1 tsp of Worcestershire sauce.
- It’s 2 of eggs.
- It’s of Ground black pepper.
Mix the stock cube with a small amount of water and add to the pan along with the oxo cubes. Bring to the boil, then once boiling add the cubed corned beef which will start to break up. Put the tomato purée and mustard into a small bowl or jug with the beef stock and Worcestershire sauce and whisk well. Pour this mixture over the corned beef and vegetables and stir thoroughly.
Corned Beef Hash step by step
- Par-boil the potatoes for about 10 minutes, the cut them into cubes. Set aside..
- Heat the oil in a largish frying pan to medium-high. Fry the shallots, garlic and pepper for 4-5 minutes or until all is lightly coloured but not burnt, occasionally gently stirring..
- Add the potatoes, gently but thoroughly stirring all together and pressing down to slightly mash. Cook for a further 4-5 minutes, until the potatoes are very slightly browning..
- Add the corned beef and gently break up any cluster with back of a dessert spoon. Cook for a further 4-5 minutes, stirring occasionally. Add the Worcestershire sauce..
- Meanwhile separately fry two eggs..
- Season the hash to taste and serve onto warmed dishes, with a fried egg on top of each portion. Add any other sauces you fancy (brown, hot or whatever) or none and enjoy your brekkie!.
Stir in the corned beef, peas, mustard and Worcestershire sauce. Turn up the heat and cook, stirring occasionally, for about five minutes, until they're heated through. Drain the cooked potatoes and mash them with the butter and milk. Season to taste, then stir in the drained leeks. Pour the baked beans into an ovenproof dish and spread the corned beef mixture over the top.