A classic combination – fried potatoes, onion, corned beef and Worchester sauce. There is something comforting about corned beef hash; it’s a proper winter filler.
500g/1lb 2oz potatoes, peeled and cut into similar-sized pieces
2 tbsp olive oil
1 large onion, finely sliced
1 tin corned beef, diced
2 tbsp Worcestershire sauce
Salt and pepper to season
- Cook the washed, peeled, chopped potatoes in a saucepan of salted boiling water for approximately 8-10 minutes, then drain.
- Heat one tablespoon of the olive oil in a non-stick frying pan. Cook the onion for 3-4 mins over a medium heat until softened and turning golden-brown.
- Add the other tablespoon of olive oil to the pan, then add in the potatoes and corned beef, crushing them roughly with the back of a spatula or fork. Spread them out so that they cover the base of the pan and leave to cook for 5 minutes, or until a golden crust is beginning to form on the base. Turn the mixture over.
- Add the Worchester sauce and cook for another five minutes.
- Season with salt and pepper.
Serve the corned beef hash with baked beans or even a fried egg and enjoy.
Simple, tasty and very satisfying.
Keep smiling 🙂