Corned beef hash is a taste experience I first had in New York, and I have spent the last three years trying to emulate it! It’s been a hard slog, the first attempt ended up with basically mashed potato and corned beef slurry. I think I have finally cracked it. The basic skeleton of the recipe is super crispy potatoes, coming courtesy of tinned new potatoes, corned beef that nearly didn’t make it out of the tin (4 of us couldn’t work out how to open it, we had to use youtube!) and a super runny fried egg with lashings of brown sauce, yummmy. Any veg you have to use up also works perfectly in this, we used small slices of mushroom and onion, peppers work fabulously too. The recipe is great for students, people that are apprehensive of cooking or low on funds (hello tinned food). Tinned potatoes are pretty life changing, there is no peeling potatoes, aka the worlds worst food job and they enable you to have roast potatoes in about 20 minutes, whats not to love about that? They really don’t deserve the snobby, bad rep they get sometimes.
The recipe takes about 20 minutes and serves 2.
Equipment:
- Chopping board
- Knife
- 2x Frying pan
- Sieve
Ingredients:
- 1 tin new potatoes
- 1 tin of corned beef
- 2 eggs
- 1 tsp paprika
- Handful of mushrooms
- 1 onion
- 1 tsp garlic granules
- pepper to taste
Method:
- Open and drain a tin of new potatoes, pat dry with kitchen roll. Chop each potato into small chunks.
- Add the potatoes to a pan with a small amount of oil and fry on medium heat, you want them to become as crispy as possible!
- Chop any other vegetables and add to the pan.
- Open the corned beef tin and chop into small bitesize chunks. Add to the pan.
- Add paprika, garlic and pepper to the pan and stir in to cover all of the ingredients. Keep frying until everything becomes crispy.
- In a separate pan, fry two eggs to your liking.
- Dish up, pop the egg on top and smother in brown sauce!