Fried corned beef hash with peppers
Skill level: Easy peasy
Costs: Cheap as chips
This delicious fried corned beef hash with peppers recipe is a filling family favourite which is quick and easy to make. Try to use the waxiest potatoes possible as they hold their shape better then floury ones. This recipe serves 4 people and will take 25 mins to cook. This recipe is a great way of using up leftovers from other meals during the week. The peppers in this recipe count towards your 5-a-day as well as adding a sweet burst of flavour in this mouth-watering brunch.
- 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
For a vegetarian version, use 85g (3oz) Cheddar instead of corned beef, or Quorn pieces.
- Boil the potatoes in salted water for about 8 mins or until nearly cooked, then drain well.
- 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.
- 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.
Nutritional information per portion
- Calories 385(kcal)
- Fat 17.0g
- Saturates 6.5g
- Sugars 10.0g
- Salt 2.2g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.