Princes Corned Beef Hash Food
BAKED CORNED BEEF HASH
Try our delicious recipe for Baked Corned Beef Hash - a different twist on an old favourite.
Provided by Princes
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C, Fan oven 160°C, Gas Mark 4. Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender. Simmer the leeks in boiling water for 10 minutes. Meanwhile, put the chunks of corned beef into a bowl with the tomato puree and Worcestershire sauce. Stir together gently. Drain the cooked potatoes and mash them with the butter and milk. Season to taste, then stir in the drained leeks. Pour the baked beans into an ovenproof dish and spread the corned beef mixture over the top. Spoon on the mashed potato mixture, spreading it out evenly. Sprinkle the cheese over the surface and bake for 30 minutes.
CORNED BEEF HASH
Steps:
- Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
- Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
- Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.
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- Heat the vegetable oil in a large non-stick pan, add the onion, diced carrot, celery and potato and fry over a gentle heat for 8-10 minutes, stirring occasionally.
- Add the nutmeg and Worcester sauce and fry for a further minute before adding the stock. Simmer uncovered for 15 minutes, stirring occasionally until the carrots and potatoes are cooked and the liquid has reduced.
- Make the pastry by sieving the flour into a large mixing bowl, rub the fats into the flour until it resembles breadcrumbs, add the water and combine the pastry together with a round bladed knife.
- Roll out two thirds of the pastry and line a 10“/25cm pie plate and remove any overlapping pastry with a sharp knife. Place the corned beef hash filling into the middle of the dish leaving the edges free.
- Roll out the remaining pastry, cover the pie with the pastry lid, pinch the edges together and decorate the top with any cut off pieces of pastry.
- Place in a preheated oven to 190°C/170°C Fan/Gas Mark 5 for 45 minutes or until the pastry is golden brown.
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