Fried corned beef hash with peppers Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Total Time:

00:00

Prep:

00:00

Cooking:

00:25

Nutrition per portion

RDA
Calories 385 kCal 19%
Fat 17g 24%
  -  Saturates 6.5g 33%
  -  of which Sugars 10g 11%
Salt 2.2g 37%

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.

Ingredients

  • 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

Method

  • 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.

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Top Tip

For a vegetarian version, use 85g (3oz) Cheddar instead of corned beef, or Quorn pieces.

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