Corned Beef and Corn Hash

    30 minutes

    Really easy to make if you keep tins of corned beef and corn kernels on hand. It's a great way to use up left over potatoes.

    2 people made this

    Serves: 4 

    • 1 1/2 tablespoons vegetable oil
    • 25g butter
    • 1 onion, finely chopped
    • 1 green or red capsicum, seeded and diced
    • 450g firm cooked potatoes, diced
    • 340g tin corned beef, roughly chopped
    • 270g tin corn kernels, drained and rinsed
    • 1 1/2 tablespoons mango chutney
    • dash of Tabasco
    • freshly ground black pepper

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat the oil and butter in a large frying pan, preferably non-stick, until the butter has melted. Add the onion and cook for 10 minutes until soft and translucent and just starting to colour. Add the diced capsicum and cook for a further 2 minutes.
    2. Add the diced potato to the pan, stir well to combine with the onion and capsicum, then scatter over the corned beef and corn. Press down lightly with a spatula and cook, without stirring, over a moderate heat for about 4 minutes, or until a golden brown crust has formed on the bottom.
    3. Meanwhile, chop up any large pieces of fruit in the chutney, then mix it with the Tabasco and freshly ground black pepper in a small bowl.
    4. Break up the hash in the pan, stir in the chutney mixture, then press it down again with a spatula and continue frying for about 3 minutes until nicely browned and crusty.
    5. Repeat once more, breaking the hash up, then pressing it down and frying again until the bottom is browned. Cut the hash into quarters and serve on warmed plates with a little chutney on the side.

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