Corned Beef Hash
by Northern Life
Retro Classics is a fabulous collection of nostalgic recipes, updated for today's cook.
Hash comes from the French word hacher, to chop up, and the French dish Hachis Parmentier is similar to our shepherd’s pie. Corned beef began to be imported from Uruguay in the 1860s, and is still a great stand-by ingredient for this tasty lunch or supper dish.
Serves 4 Prep 15 mins Cook 20 mins
Ingredients
- Potatoes 450g (1lb), peeled and cubed
- Salt and freshly ground black pepper
- Olive or rapeseed oil 2 tbsp
- Spring onions 4, finely chopped
- Garlic 1 clove, crushed
- Red chilli 1, deseeded and finely sliced
- Cabbage 110g (4oz), finely shredded
- Corned beef 350g (12oz), chopped
- Finely chopped parsley 2 tbsp
- Eggs 4
Method
- Put the potatoes in a saucepan of lightly salted water and bring to the boil, then simmer for 5 minutes. Drain well.
- Heat the oil in a large frying pan and fry the potatoes for 4–5 minutes until lightly golden.
- Add the spring onions, garlic, chilli and cabbage and stir-fry for 3–4 minutes.
- Stir in the corned beef and use a fork to lightly crush with the potatoes. Stir in the parsley and season to taste.
- Meanwhile, poach the eggs: break each egg into a cup and bring a pan of water to the boil. Using a spoon, swirl the water then slide an egg into the centre and cook for 2–3 minutes. Using a slotted spoon, carefully lift out and repeat with the remaining eggs.
- Spoon the hash onto warmed plates and top with the poached eggs.
TIP
Use leftover roast beef, lamb or duck instead of the corned beef.
Retro Classics is a fabulous collection of nostalgic recipes, updated for today’s cook. It’s a genuinely joyful book that will make you smile and is crammed with favourite recipes, infused with memories, to treasure and share. It’s available from your milkman or www.dairydiary.co.uk for £10.99.
Fancy a chance to win the Retro Classics cookbook? Check out our competition here.
NorthernLife Sep/Oct/Nov 24
