Crispy Corned Beef and Veg Hash
By OcadoLife
Published on 02 January 2024
An often-forgotten food-cupboard classic, corned beef is brilliant for reinventing leftovers – which is what this low-waste, budget-friendly Crispy Corned Beef and Veg Hash is all about. It was created by food stylist and recipe writer Lara Luck, who recommends you swap in whatever veg you have handy in the fridge. If you have any leftovers, try folding them into an omelette or stuff them into a tortilla wrap with tomato salsa. Looking for more beef recipes? Look no further. Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 600g baby potatoes, halved
- 350g green cabbage, shredded, or brussels sprouts, halved
- 1½ tbsp vegetable oil
- 1 onion, diced
- 2 carrots, grated
- 2 tsp paprika
- 1 (340g) tin corned beef, cut into 2 cm cubes
- 4 medium eggs
- 1 handful flat-leaf parsley, chopped
Method
Step 1
Cook the potatoes in a large pan of boiling salted water for 10 mins or until tender, adding the cabbage for the final 3 mins; drain well.Step 2
Meanwhile, heat ½ tbsp oil in a large non-stick frying pan and cook the onion and carrot over a medium heat for 5 mins, until soft and golden. Remove to a plate.Step 3
Add ½ tbsp oil to the same pan and fry the potatoes and cabbage, along with the paprika, over a high heat for 3-4 mins, until golden. Toss in the carrot mixture and corned beef; warm through for 1-2 mins.Step 4
Heat the remaining oil in a separate frying pan and fry the eggs to your liking.Step 5
Divide the hash between plates and top each with a fried egg and a scattering of parsley. Store leftover hash chilled in an airtight container for 2-3 days.