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Breakfast-for-dinner

Corned Beef Hash with Fried Eggs

Crisp-edged potatoes, savoury corned beef and sweet onions finished with runny-yolk eggs and sharp mustard.

MainBreakfast-for-dinnerBudget-friendlyDinnerHigh protein
Total time50 minutes
DifficultyModerate
Community ratingNew recipe
Per serving33.7g protein
Stock food photograph for Corned Beef Hash with Fried Eggs
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Structure checkedAdaptive recipe data
Serves
4

Scaled live

Ingredients

4 people

Hash

  • 900 gwaxy potatoes, unpeeled and cut into 2cm cubes
  • 1 tspfine salt, divided
  • 2 tbspvegetable oil
  • 1large onion, finely sliced
  • 1red pepper, cut into 1cm dice
  • 340 gtin corned beef, chilled and cut into 2cm cubes
  • 1 tbspwholegrain mustard
  • 1 tspWorcestershire sauce
  • 1/2 tspsmoked paprika
  • 1/4 tspblack pepper
  • 4large eggs
  • 15 gflat-leaf parsley, chopped

Per serving

514 kcal33.7g protein50g carbs21g fat

Nutrition calculated from 12 of 12 ingredients

Approximately 650 kcal, 34g protein, 51g carbohydrate, 35g fat and 6g fibre per serving.

Clear and checked

Method

  1. 01

    Put the potatoes

    8 min

    Put the potatoes in cold water with 1/2 tsp salt. Bring to the boil and simmer for 7-9 minutes until just tender at the edges. Drain and steam dry for 5 minutes.

  2. 02

    Heat 1 tbsp oil

    9 min

    Heat 1 tbsp oil in the frying pan over medium heat. Add the onion, pepper and 1/4 tsp salt and cook for 8-10 minutes until soft. Transfer to a bowl.

  3. 03

    Increase the heat to medium-high and add

    11 min

    Increase the heat to medium-high and add the remaining oil and potatoes. Spread into one layer and cook for 10-12 minutes, turning every 3 minutes, until crisp on several sides.

  4. 04

    Add the chilled corned beef and cook

    6 min

    Add the chilled corned beef and cook for 5-6 minutes, turning carefully so several faces brown without the cubes dissolving.

  5. 05

    Return the onion mixture

    3 min

    Return the onion mixture. Fold through mustard, Worcestershire sauce, paprika, pepper and remaining salt. Make four wells in the hash and crack in the eggs.

  6. 06

    Reduce the heat to low

    5 min

    Reduce the heat to low, cover and cook for 4-6 minutes until the whites are set and yolks remain soft, or longer if preferred. Scatter with parsley and serve from the pan.

Equipment check

5 items required

  • Large non-stick or cast-iron frying pan
  • Large saucepan
  • Colander
  • Spatula
  • Small bowl

Dietary and allergen note: Gluten-free if the corned beef, mustard and Worcestershire sauce are suitable. Contains egg and fish (Worcestershire sauce).

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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