Corned Beef Hash
Servings:
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Ingredients
Instructions
Nutrition
| 225 g | Corned beef | (canned) |
| 600 g | Potatoes | (baby) |
| 1 | Onions | |
| 1 | Bell peppers | (green) |
| 1 | Bell peppers | (red) |
| 4 | Scallions |
- Dice the bell peppers and onions, and slice the scallions. Wash the baby potatoes but keep the skins on, and halve or quarter them. Add the potatoes to a saucepan over medium-high heat and cover with water. Bring to a boil then turn off the heat and leave in the water for 5 minutes, meanwhile, preheat the oven to 180C.
- Drain the potatoes well, then pat dry and place on a baking sheet. Spray with cooking oil spray and season with salt, then bake for 25-30 minutes until lightly golden, tossing halfway. Remove from the oven and use a fork to flatten all of the potatoes. Set aside.
- Heat a large frying pan over medium-high heat and spray with cooking spray. Add the onion and fry for a couple of minutes until translucent, then add the corned beef and peppers and fry for a couple of minutes, breaking up the corned beef into smaller chunks.
- Add the potatoes and scallions, then season with salt and pepper. Flatten down the entire mixture in the pan. Reduce heat to medium and allow the hash to brown underneath, about 4-5 minutes. Finally, place under a grill and grill until the top of the hash is golden.
Fat:
8.6g
Saturates:
2.7g
Sugars:
3.4g
Protein:
11.5g
Carbs:
26.1g
Fiber:
3.9g
18.8%
Calories
26.4%
Carbs
13.5%
Protein
21.5%
Fat
15.6%
Fiber