Sneem Black Pudding
90 min · 799 kcal · British
Corned Beef Hash
A British breakfast-counter classic: chunks of corned beef and parboiled potato fried down with onion until a dark crust forms on the base of the pan, sharpened with Worcestershire sauce and finished with a fried egg on top.
Instructions
- Put 200 g of diced potato into a pan of cold salted water, bring to the boil and simmer for 6 minutes, until the edges are just yielding but the centres are still firm. Drain in a colander and leave for 5 minutes to steam dry, wet potato will never crust.
- Melt 1 tbsp of beef dripping in a heavy-based or cast-iron frying pan over a medium heat. Add 1 finely chopped onion and fry for 5 minutes, stirring, until soft and golden at the edges.
- Turn the heat up to medium-high, tip in the drained potato and fry for 6 minutes, turning only two or three times with a fish slice so the cubes take on colour rather than break up.
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608kcal
25gprotein
47gcarbs
30gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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