Fried corned beef hash
You need to use waxy potatoes - such as Charlotte, Pink Fir Apple or new potatoes - when making this as they hold their shape more than floury potatoes which break up easily.
Takes: 25 mins
Serves: 4
Each portion contains...
| Calories | Sugars | Fat | Saturates | Salt |
| 385 | 10g | 17g | 6.5g | 2.2 |
| 19% | 11% | 24% | 33% | 37% |
... of an adult's Guideline Daily Amount
450g (1lb) small waxy potatoes, peeled and cut into chunks
3tbsp olive oil
1 large onion, sliced
2 garlic cloves, crushed
2tsp thyme leaves
3 sweet peppers (2 red and 1 orange or yellow), deseeded and sliced
2 x 200g (7oz) cans lean corned beef, cut into large chunks
1. Boil the potatoes in salted water for about 8 mins or until nearly cooked, then drain well.
2. Heat the oil in a large frying pan and fry the onion for 5 mins or until softened. Add the garlic, thyme, peppers and potatoes and continue to fry, stirring as little as possible, until the peppers are soft and the potatoes are golden.
3. Stir in the corned beef and fry for a further 5 mins before serving. You can top with a fried or poached egg if you like.
Top tip: For a vegetarian version, use 85g (3oz) Cheddar instead of corned beef, or Quorn pieces.
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