Corned beef hash with eggs

A delicious dish that works as a brunch, snack or a full blown meal.

Corned beef hash with eggs

Servings:	Serves 4
Calories per serving:	493
Ready in:	45 minutes
Prep. time:	25 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	12th December 2012

Best recipe review Classic comfort food 5/5 Nice and easy and really tasty. A good way to use up left-overs. Paul R Smith

OK, It says 4, but we're pigs!

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons Olive oil
• 2 tablespoons butter
• 1 onion, peeled and finely chopped
• 1 sweet bell pepper, any colour, deseeded and chopped
• 2 large boiled potatoes, cubed
• 350 g (12 oz) can of corned beef
• ¼ teaspoon grated nutmeg
• ¼ teaspoons paprika powder
• 4 free-range eggs
• sea salt and freshly ground black pepper
• Chopped parsley to garnish

Method

1. Mix the butter and oil together in a large frying pan and fry the onions and peppers for 5 minutes
2. Cube the corned beef and add to a bowl together with the potato cubes, paprika, ground nutmeg and season with salt and pepper
3. Add the mixture to the frying pan and press down so you have a flat tortilla
4. Fry for about 5 minutes, shimmying the pan so it can crisp-up without sticking
5. Flip it or turn it over with a spatula and fry the other side for 4 minutes
6. With a tablespoon, make 4 depressions in the mixture and break the eggs into the wells you have made
7. Cover the pan and poach the eggs until the whites are set, about 4 minutes
8. Garnish with parsley and serve hot

See also

• Crispy baked potatoes stuffed with corn beef hash

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