Corned beef hash

Name: Corned beef hash
Cuisine: British, European
Ingredients: 540g tinned New Potatoes in Water, drained and halved; 1tbsp rapeseed oil; 1 large onion, chopped; 3 large cloves garlic, finely chopped; 340g tinned Corned Beef, cut into chunks; 1tbsp Worcestershire sauce; 1tsp Dijon mustard, plus extra to serve; Chopped parsley, to garnish; 225g vine-ripened cherry tomatoes, roasted, to serve; 85g watercress, to serve

6 steps

Dijon mustard gives a touch of heat to this hearty potato fry-up

Updated at: Thu, 17 Aug 2023 02:54:28 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories323.1 kcal (16%)

Total Fat16.3 g (23%)

Carbs18.2 g (7%)

Sugars1.9 g (2%)

Protein25.3 g (51%)

Sodium1113.8 mg (56%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

540gNew Potatoes in Water

tinned, drained and halved

1 Tbsprapeseed oil

1onion

large, chopped

3 clovesgarlic

large, finely chopped

340gCorned Beef

tinned, cut into chunks

1 Tbspworcestershire sauce

1 tspDijon mustard

plus extra to serve

parsley

chopped, to garnish

225gvine-ripened cherry tomatoes

roasted, to serve

85gwatercress

to serve

Instructions

Step 1

Put the potatoes in a pan of boiling water; simmer for 3-4 mins, until more tender but still firm. Drain and pat dry with kitchen roll.

Step 2

Heat the oil on medium in a nonstick frying pan. Fry the onion with the garlic for 1 min, until softened but not turning brown.

Step 3

Add the potatoes and fry for 7-8 mins, stirring often, until light golden. Add the corned beef, pushing down against the hot pan to crisp the base. Cook for 10 mins, stirring occasionally, to mix the crispy bits in with the rest of the hash.

Step 4

Add the Worcestershire sauce, mustard and a grind of black pepper. Cook for 2 mins, stirring to combine.

Step 5

Cook for 5 mins without stirring. Push down with a spatula to make sure the base is extra-crispy.

Step 6

Divide the hash between 4 plates and sprinkle with the parsley. Divide the tomatoes and watercress between the plates. Add a dollop of mustard to serve.

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