HOW MUCH IS HASH RECIPES

Name: Corned beef hash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 500g potato, 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)

CORNED BEEF HASH RECIPE | BBC GOOD FOOD

Corned beef hash recipe | BBC Good Food image

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

Ingredients

500g potato, 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)

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 - DELICIOUS. MAGAZINE

Corned beef hash - delicious. magazine image

The classic storecupboard recipe of corned beef hash has become part of the British food psyche: crispy yet squidgy and oh-so satisfying. Who’d have thought a meal of tinned meat and potatoes could be so much more than the sum of its parts? For a version with a spicier, Mexican twist, try our corned beef bean hash with chimichurri.

Provided by Jen Bedloe

Total Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

750g floury potatoes, such as maris piper, desiree or king edward, peeled and cut into 2cm chunks
4 tbsp sunflower oil
340g can reduced-salt corned beef, cut into 2-3cm cubes
1 large onion, chopped
1 celery stick, chopped
¼ tsp dried oregano
2 tbsp Worcestershire sauce
Handful fresh flatleaf parsley, chopped
4 fried eggs to serve (optional)

Steps:

Cook the potatoes in a large pan of salted water for 10 minutes until just becoming tender but not breaking up too much. Drain well, then put the potatoes back in the pan to steam dry.
Meanwhile, heat 1 tbsp of the oil in a large non-stick frying pan and fry the corned beef, turning, over a high heat until crisp and browned in patches. Set aside on a plate, then add 2 tbsp more oil to the pan. Add the onion, celery, oregano and a little salt and black pepper, then fry over a medium heat for 10 minutes until soft.
Add the remaining oil to the frying pan, then gently stir in the potatoes. Season with a little salt, then turn up the heat and fry for 5-6 minutes, tossing from time to time, until crisp and golden.
Add the corned beef back to the frying pan with the potatoes, mix well, then fry for a few minutes more until heated through. Season with Worcestershire sauce and more black pepper, then sprinkle with parsley. If you want to, serve with fried eggs for a more filling supper.

Nutrition Facts : Calories 588kcals, FatContent 32.1g (8.9g saturated), ProteinContent 34.3g protein, CarbohydrateContent 42.9g (6.5g sugars), FiberContent 5g

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