Good Housekeeping

Corned beef hash

Name: Corned beef hash
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 700 g (1 1/2lb) floury potatoes, cut into 2.5c, (1in) cubes; 2 tbsp. olive oil; 2 red onions, sliced; 340 g tin corned beef, roughly chopped; 1 1/2 tbsp Worcestershire sauce; 1 tbsp. wholegrain mustard; Large handful curly parsley, roughly chopped; 4 eggs

Wonderful as a weekend brunch recipe.

By The GH Kitchen TeamPublished: 26 February 2014

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Yields:

Cook Time:

15 mins

Total Time:

15 mins

Cal/Serv:

477

Ingredients

700 g (1 1/2lb) floury potatoes, cut into 2.5c, (1in) cubes
2 Tbsp. olive oil
2 red onions, sliced
340 g tin corned beef, roughly chopped
1 1/2 tbsp Worcestershire sauce
1 Tbsp. wholegrain mustard
Large handful curly parsley, roughly chopped
4 eggs

Directions

1. Step 1
  Bring a medium pan of salted water to the boil and simmer the potatoes until just tender (try not to overcook them or they'll fall apart during frying). Drain well.
2. Step 2
  Meanwhile, heat most of the oil in a large non-stick frying pan over medium-high heat and fry the onions until they are beginning to caramelise. Push the onions to one side of the pan and add the cooked and drained potatoes to the other. Fry until golden, turning carefully. Add the corned beef and continue cooking and turning ingredients until golden.
3. Step 3
  Add the Worcestershire sauce, mustard, parsley and plenty of seasoning and fold through (add a splash of water if you like). Check the seasoning and set aside.
4. Step 4
  Heat the remaining oil in a separate large nonstick frying pan. Crack in the eggs and cook until the whites are set but the yolks are still runny. Serve the fried eggs on top of the hash.

Per Serving:

Calories: 477
Fibre: 5 g
Total carbs: 36 g
Sugars: 7 g
Total fat: 21 g
Saturated fat: 7 g
Protein: 33 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time