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.

I have great memories of cooking with my mum and being creative with spices to add a new dimension to simple, traditional meals, and we still cook together to this day, so we’ve really relished the opportunity to show you how we cook together!

There are 500 packs of Princes Corned Beef to be won! Head to the Princes website to enter now.

Now, let’s make this really tasty, fun dish. Scroll on for the full recipe.

Ingredients

400g potatoes (a waxy variety such as Charlotte, Maris Peer, or Jersey Royals), diced60g butter1 large onion, finely chopped1 green chilli, finely chopped1 tbsp mild curry powder200g can of Princes Corned Beef, chilled and diced2 large eggsA little vegetable oil, if neededOptional: 1 limeOptional: a handful of corianderInstructions

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 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 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!

If you’d like to print this recipe to try later, just click PRINT on the recipe card below.

Curried corned beef hash
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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.

Course Lunches and quick-cook mealsKeyword corned beef, corned beef hash

Prep Time 5 minutesCook Time 10 minutesTotal Time 15 minutes

Servings 2 people
Calories 657kcal
Author Emily Leary
Ingredients400 g potatoes a waxy variety such as Charlotte, Maris Peer, or Jersey Royals, diced60 g butter1 large onion finely chopped1 green chilli finely chopped1 tbsp mild curry powder200 g Princes Corned Beef chilled and diced2 large eggs1 tsp vegetable oil if needed1 lime optionalhandful corianderMetric – Ounces
InstructionsPut 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 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 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!

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Healthy Food March 12, 2019 admin 0Likes

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