Monday 23 October 2017

Corned beef hash

Stuart O'Keeffe

Serves four.


4 tbsps olive oil

2 tbsps butter

2 onions, diced

3 medium potatoes, peeled and cut into 1cm dice

400g/14oz piece of corned beef, diced

200ml/7fl oz chicken stock

8 large eggs

6 tbsp/one-third cup fresh parsley, roughly chopped

1 tbsp fresh thyme, roughly chopped

Salt and freshly ground black pepper, to taste


Heat one tablespoon of the oil and the butter in a large saucepan over a medium-high heat. Add the onions and gently sauté for about five minutes, stirring occasionally, until they start to brown.

Add the potatoes and sauté for about six to eight minutes until they become lightly brown and crusty.

Next, stir in the corned beef and then deglaze the pan with the chicken stock, scraping any sticky bits from the bottom with a wooden spoon.

Season to taste and leave to cook gently for seven to 10 minutes, until the liquid is absorbed.

Meanwhile, heat the remaining tablespoon of oil in a wide frying pan over a gentle heat and carefully fry the eggs until cooked to your preference.

Carefully stir all but one tablespoon of the parsley and thyme through the now-cooked hash and season to taste with salt and pepper.

Divide the hash between four warmed serving plates.

Place two eggs on top of each one, scatter the remaining tablespoon of parsley over the top and serve immediately.

Tip: You can use leftover cooked potatoes in place of the raw ones, but chop them a little larger and omit the stock.

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