Corned beef hash
A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with the mandatory baked beans
- Prep:10 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 333
- fat 15g
- saturates 6g
- carbs 25g
- sugars 5g
- fibre 3g
- protein 25g
- salt 2.1g
Ingredients
- 500g potatoes, peeled and chopped
- 2 tbsp vegetable oil
- 1 onion, roughly chopped
- 340g can corned beef, cut into cubes
- 2 tbsp Worcestershire sauce
- baked beans and a little curly parsley, roughly chopped, to serve (optional)
Method
Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to beak up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.