Corned beef hash
Have this easy store-cupboard-ingredient recipe up your sleeve for a last-minute brunch or lunch for two.
Each serving provides 480 kcal, 28g protein, 35g carbohydrates (of which 8g sugars), 24g fat (of which 6.5g saturates), 5g fibre and 1.8g salt.
Ingredients
- 2 tbsp vegetable or sunflower oil
- 1 onion, finely chopped
- 567g can new potatoes, drained
- 130g can corned beef
- 2 free-range eggs
- splash Worcestershire sauce
- freshly ground black pepper
Method
Heat the oil in a medium frying pan or wide-based saucepan and gently fry the onion for 3–4 minutes, or until lightly browned.
Add the potatoes and use a potato masher to roughly crush them. Fry over a medium heat for 5 minutes, or until the onion is softened and the potatoes are hot and browned in places, stirring regularly.
Add the corned beef and break up roughly with a spoon. Cook for 3–4 minutes, or until hot, stirring occasionally.
Make two holes in the corned beef and potato mixture and break an egg into each one. Fry for 2–3 minutes, or until the whites are set but the yolks remain runny.
Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs. Shake Worcestershire sauce over and season with pepper.
Recipe Tips
In November 2023 this recipe was costed at an average of £4.39 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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