Wednesday, July 23, 2014

Sunday Brunch: Corned Beef Hash with Fried Eggs

This dish is ideal when you have left over cooked potatoes. I use corned beef out of the tin for convenience's sake.

For 2 you’ll need

1 small can (210 gr.) corned beef
4 medium size potatoes, cooked and diced
2 or more eggs
2-4 slice of wholemeal toast
Salt & pepper to taste
Oil for frying

Empty can of corned beef into a pan over medium heat, add a little bit of oil as you go especially if you use lite version of corned beef like I do. Fry until it is browner and getting somewhat crispy then add the cooked cube potatoes – add a bit more oil. Don’t stir – leave it undisturbed for a few minutes to get brown before flipping to the other side. When the potatoes are nicely brown all over, remove from pan, sprinkle with a little bit of salt, and serve with fried egg and toast. We like our eggs easy-over more than sunny side up but the yolk is still runny. Sprinkle with black pepper and enjoy.

Note: If you do not have cooked potatoes ready, just parboil them. Cut the potatoes into halves and place in a saucepan with enough water to cover them. Bring to the boil, place the lid on and reduce the heat to low for about 15 minutes or until cooked through. Chop the cooked potatoes into cubes.

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