Corned beef hash
Serves 4
Easy
Prep:
Cook:
A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.
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- 500g potatopeeled and chopped
- 2 tbsp vegetable oil
- 1 onionroughly chopped
- 340g can corned beefcut into cubes
- 2 tbsp Worcestershire sauce
- baked beansand a little curly parsley, roughly chopped, to serve (optional)
Nutrition: per serving
- kcal320low
- fat15g
- saturates5g
- carbs21g
- sugars5glow
- fibre2g
- protein24ghigh
- salt2.1g
Method
step 1
Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
step 2
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 break 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.
