Corned beef hash has roots in Ireland, Britain and the US – each of which has its own unique take on the staple recipe.

The dish is typically made with potatoes, cooked corned beef and a blend of herbs to flavour the hash as it sizzles in a hot pan.

However, its versatility allows for a host of extras or substitutions for almost any ingredient.

Sharing her easy method for the “classic comfort food”, home cook-turned-blogger Jessica Gavin claimed that the dish is “perfect for breakfast or brunch”.

Her recipe requires just a handful of cheap, filling and affordable ingredients and takes just 30 minutes to make. While it makes for a satisfying standalone dish, Jessica recommended topping it with a fried egg for the “ultimate meal”.

READ MORE: Easy 30-minute cinnamon rolls are ‘fluffy and delicious every time’ – recipe

Don’t miss…
I made chocolate baked oats in an air fryer and they tasted just like a mug cake[EXCLUSIVE]
‘Foolproof’ recipe that guarantees ‘perfect pancakes every time'[INSIGHT]
‘Seriously indulgent’ chocolate brownie recipe takes just 15 minutes to make[REVEAL]


Serves four:

  • 30g unsalted butter
  • 15ml of olive oil
  • 596g diced Yukon gold potatoes
  • 125 of diced white onion
  • 10g minced garlic
  • 6g kosher salt
  • One-quarter of a teaspoon of black pepper
  • 379g corned beef, chopped
  • Two teaspoons of chopped parsley

We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info

Jessica warned that while it is a “one-pan dish”, the order in which the ingredients are added is “critical”.

She said: “The pan-fried potatoes cook first, followed by the onions and the beef. This ensures that the spuds thoroughly cook without an extra par-boiling step.

“My husband Jason always adds a fried egg to serve on top for extra protein. It’s a simple and satisfying meal any day of the week!”

To cook the potatoes, heat the butter and olive oil in a large cast iron pan over medium-high heat. Once melted, add the cubes potatoes, season with salt and pepper, then stir to combine.

Continue to stir fry the spuds until golden brown, but not fully cooked (around six to eight minutes), then reduce the heat to prevent burning.

Sautee the onions in the same pan along with the garlic, then finished by crumbling the corned beef on top three minutes later.

Spread the ingredients into one single layer for even cooking and continue to brown off until the potatoes and beef are “fork-tender”.

Serve hot from the pan and garnish with fresh, chopped parsley for extra flavour. Other toppings include a fried egg, hot sauce, Worcestershire sauce or a side of bread.

Source: Read Full Article