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Corned beef hash
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Prep Time:
20 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Golden corned beef and potato fritters topped with sour cream and spring onion.
Ingredients:
  • 450g Corned Beef
  • 2 brushed potatoes, peeled, coarsely grated
  • 3 Free Range Eggs, lightly whisked
  • 2 spring onions, thinly sliced
  • 18.40 gm vegetable oil
  • 160g sour cream
Instructions:
  • In a large heavy-based saucepan, simmer the beef in water until tender, about 2 hours. Then transfer to a plate and shred using 2 forks.
  • Drain the potato in a colander, then give it a satisfying squeeze to remove excess liquid. Combine it in a bowl with the corned beef, egg, and half of the spring onion. Mix everything together thoroughly.
  • In a non-stick frying pan, heat half of the vegetable oil over medium heat. Divide the corned beef mixture into 8 equal portions. Place 2 portions in the pan, flatten them with a spatula, and cook for 3 minutes on each side until golden brown and crispy. Transfer to a plate, cover with foil to keep warm, and repeat with the remaining oil and corned beef portions.
  • Plate the corned beef hash, generously topping each serving with a dollop of sour cream and a sprinkle of the remaining spring onion.

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