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1
For this recipe use half a standard tin of corned beef and dice small approximately 15mm / ¾”, place in the fridge or freezer for now.
2
Peel, wash and dice the potatoes into small chunks, approximately 15mm / ¾”.
3
Boil the potatoes for 4 minutes, once boiled thoroughly drain and rinse in cold water, drain again, set those aside.
4
Fry the onions in a little olive oil and a small knob of butter, fry until soft and just starting to brown.
5
Add the potatoes to the frying pan, and stir fry for 3 minutes.
6
Season with Salt, pepper, and a good splash of Worcestershire sauce.
7
Now add your diced corned beef and stir fry for a further 2 minutes.
8
Add your chopped parsley and mix it in, turn the heat down very low.
9
Fry your eggs and make a couple of slices of toast, get your baked beans on to heat up.
10
Plate up the hash, with the beans on toast and a fried egg at the side.
11
Enjoy.
Method
Ingredients
170g / 6oz Corned beef (canned or Fresh)
400g / 14oz Potatoes (diced)
1 Onion (medium size, diced)
15g /½oz Parsley (chopped)
2tsp Worcestershire Sauce
Oil & Butter (for frying)
Salt & Pepper
2 Eggs (fried)
Baked Beans on Toast
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