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.
Zoë Harpham
2 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- 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.
- 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.
- 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.
- 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.
- 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.
