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Corned Beef Hash
From the book
Weekly Provisions: How To Eat Seasonally And Love What’s Left Over
Joyful, seasonal recipes designed to help you waste less
Reinvent your weekend feasts and eat well throughout the week
With recipes for everything from brunch dishes to desserts
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Ingredients
Method
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.
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