Growing up with a Nan from Sunderland I naturally tried corned beef at a fairly young age. I remember being served it baked with layers of potato and slices of onion piled upon each other, and I have to admit, it wasn’t my favourite dish in the world. But then again, not many things were. Like many kids, I was a very fussy eater and corned beef just wasn’t going to change that.
Fast forward about 20 years, along with a drastic change in taste buds, and now I can’t get enough of the stuff. This is potentially down to having a northern girlfriend, and not much say in the matter, however luckily for me, I do genuinely really enjoy a bit of corned beef. I’ve probably consumed more corned beef pies in the past couple of years than my fellow southerners will consume in their entire lifetimes, and although I’m totally okay with that, I thought it was about time to try out a new dish that showcases my new found northern love. Plus, I’m happy to leave the pie-making to my girlfriend and her mam.
Based on a recipe from Dan Doherty’s Toast Hash Roast Mash, and inspired by my love of brunch and the north-east, I’ve thrown together a Corned Beef Hash for you all to try. It’s pretty easy to make, plus it’s had the northern seal of approval from the girl from County Durham… what more could you want?
Half a tin of corned beef, cut into cubes
Half a red onion, sliced
2 large potatoes, peeled, cut into cubes
1 garlic cloves, peeled and roughly chopped
Half a red chilli, deseeded and roughly chopped
25g unsalted butter
2 large eggs
Fresh parsley, roughly chopped
Salt and fresh black pepper
- Begin by parboiling the cubed potatoes. They should be firm enough to hold their shape, but soft on the inside.
- Heat a drizzle of olive oil and the butter in a large frying pan over a medium heat. When hot add the onions and cook for 5 minutes until beginning to soften.
- Next, add the potatoes and fry for another 5 minutes, tossing the pan ever so often to prevent sticking.
- Add in the cubes of corned beef, turn down to a low heat and fry for a further 10 minutes, again tossing every so often. Once all beginning to brown, throw in the chilli and garlic and fry for 2 minutes.
- While the chilli and garlic are cooking, heat a separate frying pan with vegetable oil and fry eggs to your liking.
- Season the hash with plenty of fresh pepper and a little salt. Be careful though as corned beef is already quite salty!
- Plate the hash into a bowl and top with your fried egg and a sprinkle of freshly chopped parsley.