This is one of my quick and easy supper recipes, an American classic that is filling and tasty. Originally a way to use up leftover spuds, I now find that I have to cook this one from scratch as it’s become a midweek favourite, especially with a couple of poached eggs.
Serves: 4 – Gluten Free
- 500g potatoes, diced into small cubes
- 2 tbsp oil
- 1 clove of garlic, minced or crushed
- 1 medium brown onion, finely diced
- 340g tin Corned Beef, diced into small cubes
- salt and pepper to taste
- 1 tbsp white wine vinegar
- 1-2 fresh free range eggs (per person)
- Place the potatoes in a pan of salted cold water, bring to the boil and simmer until tender. Drain and set aside
- Heat the oil in a large heavy based frying pan.
- Fry the onion for 3 mins or until it starts to soften
- Add the garlic and fry for 1 minute
- Add the potatoes, mix careful and fry for a further 5 mins
- Now add the corned beef, and gently mix into the potatoes and onion, being careful not to break the mixture up too much. Fry for a further 3-4 minutes.
- Spoon the mixture into a heat proof dish and pop under a hot grill until crusty and golden brown
- Heat a large saucepan of water to boiling and add the vinegar.
- Break the eggs one at a time into a ladle and pour into the water, swirling the water beforehand
- Simmer the eggs for 2 minutes, remove and drain
Serve the hash with the eggs on top and a squeeze of ketchup on the side.