Description
A super easy and hearty Beef Hash recipe featuring tender boiled potatoes combined with flavorful tinned corned beef and sautéed onions, finished off with a crispy texture. Perfect for a comforting meal topped with fried eggs.
Ingredients
Ingredients
- 700 g Potatoes (Peeled and chopped into 3cm cubes)
- 340 g Tinned corned beef (Cut into 1cm cubes)
- 1 Onion (Finely chopped)
- 2 tbsp Sunflower oil
- 1 tbsp Worcestershire sauce (Or Henderson's Relish)
- Plenty of salt
- Freshly ground black pepper
Instructions
- Boil the potatoes: Place the peeled and chopped potatoes in a pot of boiling water. Cook until tender, about 10-12 minutes, then drain well and set aside.
- Sauté the onions: While the potatoes are boiling, heat the sunflower oil in a frying pan over medium heat. Add the finely chopped onion and fry for about 5 minutes until soft and translucent.
- Add main ingredients: Add the drained potatoes, cubed corned beef, Worcestershire sauce, salt, and freshly ground black pepper to the pan. Increase the heat to high to start crisping the mixture.
- Cook to crisp: Fry the mixture for 5-10 minutes, stirring occasionally, until the potatoes begin to develop a golden crispy surface and the beef is heated through.
- Optional grilling step: For extra crispiness, place the hash under a preheated grill for a few minutes until the top is nicely browned and crunchy.
- Serve: Serve the beef hash hot, topped with fried eggs for a complete meal.
Notes
- Using tinned corned beef saves time and adds a rich, savory flavor.
- Peeling and chopping potatoes into uniform cubes ensures even cooking.
- The optional grilling step adds an extra layer of crispiness but can be skipped for a simpler version.
- You can substitute sunflower oil with vegetable or olive oil depending on availability and preference.
- Adjust seasoning to taste, especially salt as corned beef can be salty.
- Serve with fried eggs, fresh herbs, or a side of greens for a balanced meal.
