Corned Beef Hash
Source of Recipe
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List of Ingredients
� 500g/ 17� oz small new potatoes
� 1 tablespoon vegetable oil
� 1 large onion, peeled and finely chopped
� 340g/ 12oz tinned corned beef, diced
� 200g/ 7oz frozen peas
� 200g/ 7oz cherry tomatoes, halved
� 4 tablespoons semi-skimmed milk
� 4 tablespoons freshly chopped parsley
� Freshly ground black pepper
� To serve, 1 fried egg (optional)
Recipe
� Wash and quarter the potatoes lengthways then steam until tender � about 10 minutes
� Heat the oil in a large non-stick frying pan and cook the onion over a gentle heat for about 10 minutes until lightly golden. Add the potatoes to the pan and cook for a further 5 minutes until lightly golden. Stir in the corned beef and cook for 1-2 minutes
� Stir in the peas and tomatoes. Moisten with the milk and add the parsley. Season with pepper and stir until heated through. Top with a fried egg (optional) and serve at once.
Serves: 4
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