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