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Corned Beef Hash




Source of Recipe


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List of Ingredients




• 500g/ 17½ 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