Corned Beef Hash

Method

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1. Boil the diced potato in salted water for 6 minutes, then drain and dry thoroughly.

   Mark done Start 6 min timer

2. Heat the oil and dripping in a heavy frying pan over a medium-high heat.

   Mark done

3. Fry the onion and pepper for 5 minutes.

   Mark done Start 5 min timer

4. Add the potato and cook 5 minutes, turning occasionally.

   Mark done

5. Add the corned beef, paprika, salt, pepper and Worcestershire sauce and mix through.

   Mark done

6. Press the whole lot flat with a spatula.

   Mark done

7. Leave it completely alone for 7 minutes, until a dark crust forms underneath.

   Mark done Start 7 min timer

8. Turn it over in sections — it will break up, which is correct — and press flat again.

   Mark done

9. Cook 5 minutes more without stirring.

   Mark done

10. Fry the eggs separately and serve them on top with the parsley scattered over.

    Mark done

Chef’s Tips

• Press it flat and do not touch it.
• Parboil and dry the potato first.
• It breaks up when you turn it. That is fine.

Pairing Suggestions

• A fried egg, always
• Brown sauce
• Strong coffee

Storage & Reheating

Keeps 2 days refrigerated. Re-crisp in a hot pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.