Helen’s Corned Beef Hash
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.