A warming hash is the perfect use of our organic corned beef – try for breakfast, lunch or supper. This recipe is a real winner…

  • 400g potatoes, chopped into cubes
  • 2 tbsp vegetable oil
  • 1 onion
  • 1 jar (125g) organic corned beef
  • 4 rashers smoked streaky bacon, chopped into lardons
  • 2 tbsp Worcestershire sauce
  • eggs, optional

Boil potatoes for 5-6 minutes until partly cooked, set aside.

Meanwhile, fry the onions and bacon for 3-4 minutes. Add corned beef with the potatoes to the pan and gently mix.

Leave to fry for 4-5 minutes and then carefully turn the ingredients over, fry until golden.

Add Worcestershire sauce to taste.

Make dimples in the hash, break an egg in each hollow. Cover with a lid and keep over a low heat until egg whites are set, yolks still soft. Garnish with parsley if you are feeling fancy. 

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