Curried corned beef hash
Corned beef is a much-loved staple that has featured in comforting family food for generations. It’s an ingredient packed with nostalgic memories for many of us, so Princes Corned Beef invited me to team up with my lovely mum, Maeve to bring you our twist on a classic: curried corned beef hash.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 people
- 400 g potatoes a waxy variety such as Charlotte, Maris Peer, or Jersey Royals, diced
- 60 g butter
- 1 large onion finely chopped
- 1 green chilli finely chopped
- 1 tbsp mild curry powder
- 200 g Princes Corned Beef chilled and diced
- 2 large eggs
- 1 tsp vegetable oil if needed
- 1 lime optional
- handful coriander
Put the diced potatoes in a large saucepan of boiling water, bring to the boil then simmer for 3 minutes until almost cooked. Drain.
Melt 20g (0.7 oz) of butter in a heavy-bottomed non-stick frying pan over a medium heat.
Add the chopped onions, curry powder and green chilli. Fry for 2-3 minutes until soft.
Grab your can of corned beef – it’s easiest to work with if you store it in the fridge for a few hours before using – and dice.
Add a little more butter if the pan looks dry, then add the corned beef and fry until the colour deepens. Tip the mix on to a paper towel to drain.
Heat 20g (0.7 oz) of butter in the pan.
Add the parboiled potato to the pan. Fry until golden.
Add the corned beef mix back into the pan and fry briefly until warmed through.
Share between two dishes.
Wipe your pan and fry two eggs until just cooked (use a little oil if needed). Place the eggs on top of the hash.
Optionally, add a scattering of coriander and a squeeze of lime and serve immediately. Enjoy!
Calories: 657kcal | Carbohydrates: 37g | Protein: 26g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 282mg | Sodium: 1593mg | Potassium: 1346mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1020IU | Vitamin C: 66.3mg | Calcium: 138mg | Iron: 10.2mg