One pot corned beef hash
This is such an easy one pot family meal – I use loads of veggies too to keep it pretty healthy. Use a large, wide pan though to make it easier to cook the eggs, ideally a pan with a lid.
One pot corned beef hash
By Published: June 8, 2015
- Makes: 4 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
This is such an easy one pot family meal - I use loads of veggies too to keep it pretty healthy. Use a large, wide pan though to make it easier to cook the eggs, ideally a pan with a lid.
Ingredients
- 2 Tbsp Olive Oil
- 1 Red Onion Chopped
- 2-3 Peppers Red, green and yellow preferably - chopped
- 200 Grams Mushrooms Roughly chopped - halves will do
- 500 Grams Potatoes Cooked and diced
- 340 Grams Tin Corned Beef Broken into pieces
- 2 Tbsp Tomato Ketchup
- 150 Grams Cherry Tomatoes Halved
- 4 Eggs
- 1 Tbsp Chives Snipped
Instructions
- Heat the oil in a large / wide, heavy based pan, add the onion, peppers and mushrooms - I often add courgette too - stir fry for about 5 minutes. Add the diced potatoes and cook for another 5 mins, stirring ocassionally.
- Mix the corned beef with the tomatoe sauce, and stir in to the pan, with the tomatoes. Cook for a few minutes, then make 4 gaps in the mixture for your eggs. Break the eggs into the spaces, cover the pan and cook for about 8 minutes so the egg yolks are still a bit soft preferably. Sprinkle with chives and tuck in!
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