RecipesBreakfast
Breakfast
Corned Beef Hash
Potato, onion and corned beef pressed into one layer in the pan and browned underneath, then served straight from the pan with parsley if you have it.
- Serves
- 4
- Prep
- 10min
- Cook
- 20min
- Total
- 30min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 337kcal
- Protein
- 21.1g
- Carbs
- 35.6g
- Fat
- 12.1g
- Fibre
- 4.4g
Ingredients
For 4 servings · MetricUS
- 750gpotatoes, peeled and diced small
- 1 x 340g tincorned beef, broken into chunks
- 1onion, diced
- 1 tbspolive oilplus more if needed
- 1 tspWorcestershire sauceoptional
- salt and pepperto taste
- fresh parsley, choppedto serve, optional
- 1½ lbpotatoes, peeled and diced small
- 1 x 12oz tincorned beef, broken into chunks
- 1onion, diced
- 1 tbspavocado oilplus more if needed
- 1 tspWorcestershire sauceoptional
- salt and pepperto taste
- fresh parsley, choppedto serve, optional
Method
Parboil the potatoes.
Bring a pot of salted water to the boil, add the diced potatoes and parboil for 6 to 7 minutes until just tender but not falling apart.
Drain well and let them steam-dry for a minute, wet potatoes won't crisp in the pan.
Start the hash.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 4 to 5 minutes until softened.
Add the parboiled potatoes and spread them into a single layer. Leave them undisturbed for 3 to 4 minutes to build a crust before stirring, this is what gets the crisp edges rather than a soft mash.
Add the corned beef.
Break the corned beef into rough chunks and add it to the pan along with the Worcestershire sauce if using. Stir gently to combine without mashing the beef too fine.
Crisp and serve.
Press the mixture back into an even layer and cook for a further 5 to 6 minutes, undisturbed, until the underside is deeply golden and crisp.
Season with salt and pepper, scatter with parsley if using, and serve straight from the pan.