Corned Beef Hash
The perfect way to use up leftover potatoes, this quick and easy corned beef hash is packed with greens and topped with a fried egg.
From the book
|2 tbsp||flavourless oil, plus extra for the eggs|
|1||onion, sliced into half moons|
|1 head of||spring greens, thinly sliced|
|1 x 340g can of||corned beef, cut into 3cm (1½in) cubes|
|a handful of||“Everything Seasoning” Potatoes (see recipe link below)|
|1 tbsp||everything seasoning from “Everything Seasoning” Potatoes (see recipe link below)|
|salt and freshly ground black pepper|
|finely chopped chives, to serve (optional)|
Find the recipe for Everything Seasoning Potatoes here.
Heat the oil in a large frying pan over a high heat. When hot, add the onion and the spring greens and fry for about 3–4 minutes until browned and the greens have wilted.
Add 1 tablespoon of water and season with a little salt, then fry for a further 5–6 minutes, until all the water has evaporated.
Add the corned beef cubes to the pan along with the potatoes and seasoning and cook for a further 5–6 minutes, until the corned beef is beginning to caramelize around the edges and is hot through.
Divide the corned beef hash between two warmed plates and set aside.
Place the pan back over a high heat, add a small glug of oil and, when hot, crack the eggs into the pan. Fry them to your liking, then serve them on top of the hash, seasoned with salt and pepper and sprinkled with chives, if you wish.