Corned Beef Hash
Corned Beef Hash with sweetcorn and Chillies
Serves 4
Ingredients
300g Tin of Corned beef, ideally from the fridge about 60 minutes is enough. Cubed into 1.5cm chunks
1 large red onion sliced into thin wedges
120g tin (small) of sweetcorn
400g of potatoes cut into 2sm cubes
2 red birds eye chillies (finely chopped
5 tablespoons of olive oil
Large knob of butter
2 tsp of fresh or dried thyme
4 eggs
Died red chilli flakes to serve
Methodology
Add the 1½ tbsp oil to a large deep drying pan and once warm add the onions, and raw chillies, fry until translucent, it takes around 5 minutes. Do not allow them to crisp. Once cooked remove and set aside in a bowl.
Add another 1 ½ tbsp oil and a small knob of butter then add the potatoes and gently fry until cooked through and ideally becoming to become crisp / golden.
Stir in the thyme, sweetcorn and onions, once mixed add the corned beef. Mixing gently, as this warms through. Fry the eggs.
Put the hash on a warmed plate, sprinkle with a few dried chilli flakes and serve with a fried egg on top.
