Corned Beef Hash with Poached Eggs

Corned Beef Hash
Corned Beef Hash

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

Ingredients

  • 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)

Method

  1. Place the potatoes in a pan of salted cold water, bring to the boil and simmer until tender. Drain and set aside
  2. Heat the oil in a large heavy based frying pan.
  3. Fry the onion for 3 mins or until it starts to soften
  4. Add the garlic and fry for 1 minute
  5. Add the potatoes, mix careful and fry for a further 5 mins
  6. 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.
  7. Spoon the mixture into a heat proof dish and pop under a hot grill until crusty and golden brown
  8. Heat a large saucepan of water to boiling and add the vinegar.
  9. Break the eggs one at a time  into a ladle and pour into the water, swirling the water beforehand
  10. 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.

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