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Corned beef is a
It's an ingredient packed with nostalgic memories for many of us, so Princes Corned Beef invited me to team up with my lovely mum, Maeve to bring you our twist on a classic: curried corned beef hash.
I have great memories of cooking with my mum and being creative with spices to add a new dimension to simple, traditional meals, and we still cook together to this day, so we've really relished the opportunity to show you how we cook together!
Now, let’s make this really tasty, fun dish. Scroll on for the full curried corned beef hash recipe.
Ingredients
- 400 g (14.1 oz) potatoes a waxy variety such as Charlotte, Maris Peer, or Jersey Royals, diced
- 60 g (2.1 oz) slightly salted butter
- 1 large (1) onion finely chopped
- 1 green chilli finely chopped
- 1 tbsp mild curry powder
- 200 g (7.1 oz) Princes Corned Beef chilled and diced
- 2 large free range eggs
- 1 tsp vegetable oil (canola oil) if needed
- 1 lime optional
- handful fresh coriander (cilantro)
Instructions
Put the diced potatoes in a large saucepan of boiling water, bring to the boil then simmer for 3 minutes until almost cooked. Drain.
Melt 20g (0.7 oz) of butter in a heavy-bottomed non-stick frying pan over
Add the chopped onions, curry powder and green chilli. Fry for 2-3 minutes until soft.
Grab your can of corned beef - it's easiest to work with if you store it in the fridge for a few hours before using - and dice.
Add a little more butter if the pan looks dry, then add the corned beef and fry until the colour deepens. Tip the mix on to a paper towel to drain.
Heat 20g (0.7 oz) of butter in the pan.
Add the parboiled potato to the pan. Fry until golden.
Add the corned beef mix back into the pan and fry briefly until warmed through.
Share between two dishes.
Wipe your pan and fry two eggs until just cooked (use a little oil if needed). Place the eggs on top of the hash.
Optionally, add a scattering of coriander and a squeeze of lime and serve immediately. Enjoy!
What do you think of this twist on the classic?
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5 from 2 votes
Curried Corned Beef Hash Recipe
Corned beef is a much-loved staple that has featured in comforting family food for generations. It’s an ingredient packed with nostalgic memories for many of us, so Princes Corned Beef invited me to team up with my lovely mum, Maeve to bring you our twist on a classic: curried corned beef hash.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Lunches and quick-cook meals
Cuisine: British
Diet: Gluten Free
Servings: 2 people
Author: Emily Leary
Ingredients
- 400 g (14.1 oz) potatoes a waxy variety such as Charlotte, Maris Peer, or Jersey Royals, diced
- 60 g (2.1 oz) slightly salted butter
- 1 large (1) onion finely chopped
- 1 green chilli finely chopped
- 1 tbsp mild curry powder
- 200 g (7.1 oz) Princes Corned Beef chilled and diced
- 2 large free range eggs
- 1 tsp vegetable oil (canola oil) if needed
- 1 lime optional
- handful fresh coriander (cilantro)
Instructions
Put the diced potatoes in a large saucepan of boiling water, bring to the boil then simmer for 3 minutes until almost cooked. Drain.
Melt 20g (0.7 oz) of butter in a heavy-bottomed non-stick frying pan over a medium heat.
Add the chopped onions, curry powder and green chilli. Fry for 2-3 minutes until soft.
Grab your can of corned beef – it’s easiest to work with if you store it in the fridge for a few hours before using – and dice.
Add a little more butter if the pan looks dry, then add the corned beef and fry until the colour deepens. Tip the mix on to a paper towel to drain.
Heat 20g (0.7 oz) of butter in the pan.
Add the parboiled potato to the pan. Fry until golden.
Add the corned beef mix back into the pan and fry briefly until warmed through.
Share between two dishes.
Wipe your pan and fry two eggs until just cooked (use a little oil if needed). Place the eggs on top of the hash.
Optionally, add a scattering of coriander and a squeeze of lime and serve immediately. Enjoy!
Video
Notes
If you prefer a more traditional corned beef hash, simple omit the curry powder, chilli, lime and coriander.
Nutrition
Calories: 657kcal | Carbohydrates: 37g | Protein: 26g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 282mg | Sodium: 1593mg | Potassium: 1346mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1020IU | Vitamin C: 66.3mg | Calcium: 138mg | Iron: 10.2mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!
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