340g12oz tin corned beef - place in the fridge for an hour first, so it's easier to get out of the tin and chop
To serve:
Baked beans and/or fried eggs
Instructions
Place the potatoes in a pan and cover with cold water. Set over a high heat. Bring to the boil, then reduce the heat and simmer for 8-9 minutes, until tender. Then drain the potatoes in a colander.
750 g (1.65lb) potatoes, peeled and chopped into 1.5cm (5/8in) cubes
While the potatoes are cooking, heat the oil in a large frying pan, over a medium heat.
1 tablespoon oil
Add the onion. Fry for 2 minutes, stirring often until slightly softened.
1 medium onion
Add the butter to the pan with the onions. When melted, add the drained potatoes. Stir together, then add in the Worcestershire sauce, salt and pepper. Fry the potatoes with the onions for about 5-6 minutes, stirring often, until the potatoes are lightly browned.
Chop the corned beef into 1.5cm (5/8in) cubes and add to the pan with the onion and potatoes.
340 g 12oz tin corned beef - place in the fridge for an hour first, so it's easier to get out of the tin and chop
Fry for 3-4 minutes, stirring a couple of times.
Divide between four plates and serve with baked beans and/or a fried egg on top.
Baked beans and/or fried eggs
Video
Notes
Can I make it ahead?This recipe tastes best when cooked and eaten right away, but you can make it ahead if you like. You may find the potatoes fall apart a little more upon reheating.Make the corned beef hash, then cool cover and refrigerate for up to a day.Reheat over a low-medium heat in a frying pan, turning if over a few times with a spatula whilst heating, until it's piping hot throughout.Can I freeze it?I don't recommend freezing this recipe as the potatoes can go grainy and watery upon defrosting.Nutritional information is per serving (this recipe serve 4), NOT including the serving suggestions.