Canned Corned Beef Hash Recipe
Food nostalgia is just as important as hunting out the new and the bold; this canned corned beef hash recipe is my take on such an evocative dish from my childhood, and I love it!
Servings 2 Servings
Calories 616kcal
Ingredients
- 400 g Potatoes 2 Medium
- 200 g Can of Corned Beef 7oz
- 1 Small Onion 75g
- 100 g Peas ⅔ Cup
- 4 Anchovies
- 2 tablespoon Worcestershire Sauce
- 15 g Beef Dripping 1 tablespoon
- 2 Large Eggs
- Oil for Frying Eggs
Instructions
- Peel and cut the potatoes into a 1.5-2cm (¾") dice.
- Bring a medium (18-20cm or 7-8") saucepan of well-salted water (1½ teaspoons and a bit of salt) to a boil, and when it is boiling, parboil the diced potatoes for 7-8 minutes. Then drain the potatoes and allow them to steam dry for 4-5 minutes.
- Cut the onion in half, then peel it and cut it into 4-5mm thick half-moon shapes.
- If you are using frozen peas, defrost them under running water for 3-4 minutes
- Finely chop the anchovies.
- Cut the corned beef into 1cm (½") cubes.
- Heat a 28cm (11") non-stick frying pan or skillet over a medium-high heat, and when it is hot, add the beef dripping. Add the sliced onion and anchovies and cook to soften the onions for 3-5 minutes.
- Turn the heat up to high and add the potatoes and fry for 5-7 minutes or until golden.
- Add the corned beef and cook for 2 minutes, tossing occasionally.
- As soon as the corned beef goes into the pan, it is time to fry the eggs. I use a 24cm or 10" nonstick frying pan.
- Add the peas and Worcestershire sauce and cook for a final 60-90 seconds.
Nutrition
Serving: 1 | Calories: 616kcal | Carbohydrates: 58g | Protein: 37g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 297mg | Sodium: 1530mg | Fiber: 8g | Sugar: 9g
