One-Pot Corned Beef Hash
A British classic made with Canned Corned Beef, potatoes, onions, eggs, and a few extras
from the cupboard, on the table in minutes. Can be served for Breakfast, Lunch or Dinner.
INGREDIENTS 300 grams Potatoes 1 tbsp Olive Oil 1 Onion Large onion diced 1 tsp Garlic Puree 2 cloves of garlic crushed 1 teaspoon Paprika 1 tablespoon Worc, Tin of corned beef in small cubes 4 Eggs Sprinkle of dried parsley Salt & Pepper
INSTRUCTIONS Preheat oven to 400F Steam or boil cubed potatoes for 7 minutes. (If using canned potatoes you will not need to parboil) Meanwhile, fry off your onions for about 5 minutes in oil until soft. Add garlic, paprika and stir before adding Worcestershire sauce. Add parboiled potatoes and a generous amount of salt & pepper into the dish. Mix onions and potatoes together and fry for 3 minutes. Place cubes of corned beef on top. Push down flat with a spatula. Cook on a low- medium heat for 6-8 minutes, do not stir. Using a spatula flip over in 4-6 sections, flatten back down with a spatula. Cook for another 6-8 min on 2nd side.
For Firm Yolks: Turn off heat, make 4 wells in pan, crack eggs inside. Place in oven 10 min to crisp top and cook eggs. Serve up Corned Beef Hash, sprinkled with Parsley.