Sunday 16th May 2021
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Serves 4
Preparation time: 15 minutes
Cooking Time: 25 minutes

Ingredients
500g potatoes, peeled and diced
3 tbsp olive oil
50g salted butter
1 large onion, peeled and diced into 2.5cm squares
1 garlic clove, peeled and crushed
340g corned beef, cut into cubes
1-2 tbsp Dijon mustard, to taste
A dash of Worcestershire sauce
A good handful of flat-leaf parsley, chopped
4 medium cooked beetroot (about 200g), diced
6 spring onions, sliced
4 large eggs
A good pinch of chilli flakes, or 1 tsp Tabasco sauce
Salt and black pepper

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Recipe by Rachel Green

METHOD
Cover the potatoes with cold salted water, on a high heat bring to the boil, then simmer until nearly tender and drain.

While the potatoes are cooking, heat half the oil with half the butter in a large, heavy pan and fry the onions over a medium heat until they soften and are starting to colour and add the garlic to fry gently.

Add the drained potatoes, the rest of the oil, turn the heat up to maximum, cooking for a few more minutes, until the potatoes are just starting to pick up some colour. Season and stir in the beef, mustard, parsley and the beetroot, turning it carefully so that you avoid turning everything pink. Once the beetroot is warm (just a minute or two) turn the heat off and add the spring onions, turning carefully to mix in.

In a separate pan, melt the butter and fry the eggs, then season and sprinkle with chilli flakes.

Divide the hash into 4 portions and put an egg on top of each.

Tip:
You can also add drained capers, chopped tomatoes, pepper and fresh dill for a different hash. This is also great with poached eggs

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