Eggy Corned Beef Hash
Corned beef hash has to be one of my favourite supper time treats. Extremely easy to make and bake. This recipe has a slight tweak as it contains carrot and celeriac when traditionally a hash is predominantly made of potatoes. The fried egg can also be omitted if preferred but in all honesty this hash is just delicious with a runny egg oozing on the top. Made on the stove but I like to cook it off in a moderate oven before topping with fried eggs.
A real family pleaser which tastes just as good the next day, if you have any left over.
4
15 minutes
30 minutes
Stove top cooking
Ingredients
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Hash
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200g celeriac- peeled, trimmed and finely diced
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200g carrots- peeled, trimmed and finely diced
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1 tsp olive oil- or coconut oil
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1 red onion- trimmed, finely chopped
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200g corned beef- cubed
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1 tbsp tomato puree
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1 tsp Dijon mustard
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100ml cold water
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1 tsp Worcestershire sauce
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Garnish
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4 eggs- to be fried
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1 tbsp olive oil- for frying eggs
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Seasoning- sea salt and black pepper
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Handful fresh coriander- roughly chopped
Instructions
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01 Cook the celeriac and carrots in a large saucepan with enough water to cover until just tender. Drain thoroughly.
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02 Meanwhile in a large frying pan, heat the oil. Add the onion and cook until soft. Add the cooked vegetables along with the cubed corned beef, mix well and then spread into an even layer around the base of the pan. Pat gently and allow to cook 5-6 minutes to form a crust.
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03 Whilst the hash is cooking place the tomato puree, mustard, Worcestershire sauce and water into a small bowl and mix well.
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04 Pour this liquid mix over the corned beef and vegetables stirring carefully. Now allow to cook for a further 10 minutes or so, stirring now and again as you want the base to form a sticky brown crust, which is delicious when interspersed throughout the final mixture.
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05 When you are ready to serve the hash heat oil in a separate frying pan and pan fry the eggs to your preference.
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To serve:
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06 Assemble the hash on individual plates and top with the freshly cooked fried egg, plenty of seasoning and a generous scattering of freshly chopped coriander.
Notes
If celeriac is not for you use cooked potatoes. Can be made totally on the stove but if you prefer bake in the oven on a 180ºC temperature but keep the eggs fried and add just before you serve.
