Spiced beef hash
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Main
Method
Boil the potatoes in a medium saucepan filled with salty water. Cook them until fork tender and then drain and set aside to cool.
In a frying pan or skillet, heat the butter with a little oil over a medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and chilli flakes (if using) to the pan, seasoning everything with salt and pepper.
Next add the potatoes and shredded corned beef, letting the potatoes stick to the bottom of the frying pan before scraping them off, cooking until everything is nicely browned and crispy and delicious.
Remove from the heat and serve.
Ingredients
150g peeled potatoes, quartered or cut into big chunks
50g butterÂ
½ medium onion, dicedÂ
1 garlic clove, mincedÂ
pinch of dried chilli flakes (optional)Â
sea salt
freshly cracked black pepperÂ
180g thinly sliced shreds of cooked spiced beefÂ
2 eggs, fried or poached (optional)
Method
Boil the potatoes in a medium saucepan filled with salty water. Cook them until fork tender and then drain and set aside to cool.
In a frying pan or skillet, heat the butter with a little oil over a medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and chilli flakes (if using) to the pan, seasoning everything with salt and pepper.
Next add the potatoes and shredded corned beef, letting the potatoes stick to the bottom of the frying pan before scraping them off, cooking until everything is nicely browned and crispy and delicious.
Remove from the heat and serve.
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