|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you need a nourishing and comforting dish, little comes as close as a traditional British corned beef hash. This recipe is so simple to make and packs major flavor. It makes for a lovely lunch or a hearty supper dish. And if you happen to have any leftovers (unlikely), it tastes even better the next day.
Unlike in the States, corned beef in the U.K. is more often canned, which is considered the British way. This is not to say that homemade corned beef would not work wonderfully in this recipe; it absolutely will. If you do decide you are going to use the canned variety, buy the best quality option. It is well worth it in the long run, as the results will be so much better in both flavor and texture.
- 4 tablespoons butter (unsalted)
- 2 large yellow onions (finely sliced)
- 16 ounces / 450 g potatoes (unpeeled and cut into 1/2-inch cubes)
- 3 cups / 700 mL beef stock (hot)
- 14 ounces / 400 g corned beef (cut into 1-inch cubes)
- 4 tablespoons Worcestershire sauce
- 2 tablespoons whole grain mustard
- 4 tablespoons garden peas (frozen)
- 2 tablespoons vegetable oil
- 4 free-range eggs
Gather the ingredients.
Heat the butter in a large skillet or frying pan; it should be hot but not burning. Add the finely sliced onions and cook until they are soft and just about to turn brown.
Add the potatoes to the pan with the onions and toss thoroughly. If there isn't enough butter to coat them, add a little more. Cook gently for 5 minutes, tossing from time to time.
Add the beef stock, bring to a gentle boil, reduce the heat and cook for a further 3 minutes.
Add the corned beef cubes, the Worcestershire sauce, and mustard and cook for 20 minutes, stirring with a spoon from time to time. From now on, take care not to over-stir the hash or both the corned beef and potatoes will break up. Try to keep them as intact as possible during the cooking.
Keep the hash over low heat as you incorporate the frozen peas.
Heat the vegetable oil in a large frying pan until hot, but not smoking. Crack two eggs into the pan and cook gently for three minutes, carefully basting them with the hot oil. Be careful not to overcook: you want the egg white to be firm but the yolk soft. Slide onto a warm plate and repeat with the two remaining eggs.
Divide the hash between four hot plates and top with a fried egg. Serve immediately with a dollop of HP sauce or steak sauce on the side.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.