Corned beef hash
I will brine a brisket and make this dish proper in the future but I’m cheating a bit using a tin of corned beef. However considering this was staple diet for the British army for 2 world wars, I don’t think I should be ashamed. I just hope some tommies in the past found some spuds and eggs to knock this together as it is top scram. This is similar to a bubble & squeak, so any old veg can be thrown in when frying everything up. I often cook this in the summer when camping with mates, it’s always eaten with respect.
Servings:
Ingredients
- 1 tin Corned beef (£1.40)
- 1 whole Onion peeled & diced (£0.13)
- 1 cloves garlic peeled & minced (£0.03)
- 12 grams Fresh parsley chopped (£0.24)
- 250 grams Potatoes (£0.18)
- 13 ml Worcester sauce tablespoon (£0.13)
- Salt & Pepper
- 5 ml English Mustard teaspoon (£0.05)
- 13 ml Vegetable oil tablespoon (£0.02)
- 2 whole Egg (£0.23)
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Prep Time: 10 minutes
Cook Time: 15 minutes
- Cut the corned beef into cubes. Mix the Worcester sauce and mustard together and pour over the corned beef - refrigerate for 30 minutes.
- Cube the potatoes to 1cm cubes, with skins on and par boil for 5 minutes on a low heat then drain.
- Heat the oil and fry the onions until they brown, then add the potatoes. Season with salt & pepper and add the garlic. Cook until the potatoes start to turn brown.
- Add the corned beef mixing everything together. Allow to warm through and dress with parsley.
- Fry the eggs in a separate pan, then serve up with your favourite sauce - in my case tangy barbeque.
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