This Corned Beef Hash recipe from @feedingtheirfutures makes a hearty, nutritious and budget-friendly breakfast or a quick, easy dinner, perfect for cold, dark autumnal days.
It’s also a great way to use up leftover mashed potato and vegetables from your Sunday roast (we recommend making a little extra to make sure you have enough to make this!)
If you don’t have leftovers, you’ll just need to boil and mash some potatoes before making this. The green veg can be fried at the time of making it.
There are loads of substitution options too:
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Try different veg, such as spinach, green beans or broccoli
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Try mashed carrots, parsnips, squash or sweet potato instead of the regular mash
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If you don’t like eggs, you could top it with smoky bacon and/or grated cheese
Ingredients:
- 1/2 a white onion
- A big handful of leftover leafy greens e.g. cabbage, spring greens
- A big handful of leftover mashed potato
- 1 tin corned beef
- 1 tbsp Worcestershire sauce
- Eggs – 1 per person
- A drizzle of olive oil
- Salt & pepper
Method:
- Heat oil in a large frying pan then fry the onion until translucent.
- Add your leafy greens and stir fry until warmed through.
- Empty the pan into a large bowl and combine with the leftover mash, corned beef and Worcestershire sauce.
- Mush it all together, add salt & pepper to the mixture, mix it up and then roll into balls.
- Flatten out the balls into patties and fry for a few minutes on each size. They will go softer in the pan and won’t flip like a sturdy pancake so you may need to reshape as you go along.
- Remove the patties and keep them warm whilst you fry the eggs. Serve the eggs on top of the patties.
Anything with fried egg in is good for me.
This looks yummy! Would like to try it. Thank you for sharing, dear.
This looks like such a comforting meal! I’m allergic to both onions and potatoes, so I’d have to find some kind of substitution, but I definitely look forward to giving this a go sometime soon!