GLUTEN FREE CORNED BEEF HASH RECIPES
CORNED BEEF HASH RECIPE - BBC GOOD FOOD
A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.
Provided by Katy Greenwood
Categories Main course
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 6
Steps:
- 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 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.
Nutrition Facts : Calories 333 calories, FatContent 15 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 25 grams protein, SodiumContent 2.1 milligram of sodium
CORNED BEEF HASH RECIPE WITH EGG | SAINSBURY'S RECIPES
This recipe is equally good for breakfast as it is for breakfast lunch and dinner! You can make this with fresh (as here) or left over vegetables, and it tastes every bit as good with sweet potato, spring greens and parsnips substituted in.
Provided by Mark Diacono
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
Bring a pan of salted water to the boil and add the potato and carrot, cooking for 15 minutes until just tender. Drain well and spread out on a tray lined with a tea towel to cool.
Cook the onion in 2 tbsp of the olive oil for 5-10 minutes until soft in a large frying pan.
Add the garlic and cook for 1 minute, then add the thyme, ½ the parsley, the potatoes, corned beef, cabbage and carrots.
Taste and add salt and a generous amount of black pepper to taste, stirring well.
Turn the oven low to keep the hash warm while frying eggs
Pat the mixture down in the pan and let brown for about 8-10 minutes
Invert onto a plate then slide back into the pan and brown the other side for 5-8 minutes
Slide onto a large plate and place in the low oven
Fry the eggs in olive oil to your liking, adding a grind of pepper
Plate the hash topped the remaining parsley and with an egg on top.
Nutrition Facts : Calories 633 calories, FatContent 29.0 grams, SaturatedFatContent 9.4 grams, SugarContent 13.0 grams, SodiumContent 2200.0 milligrams salt, CarbohydrateContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams
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