Corned Beef Hash
Golden brown crispy fried potatoes go perfectly with corned beef, and they're an easy-to-cook breakfast or brunch meal. There are endless variations to this allergy-free recipe, and it feeds a crowd!
Prep Time: 25M
Cooking Time: 10M-15M
Serves: serves 6
Dairy, egg, gluten, & nut free
- 4 tbsp flavorless nut-free oil
- 1 large onion, finely chopped
- 1 lb red-skinned or all-purpose potatoes, cooked, and cut into 1/2-in cubes
- 12 oz corned beef, cut into 1/2-in cubes
- salt and freshly ground black pepper
- 1 tbsp Worcestershire sauce (optional)
- chopped fresh parsley
- Heat the oil in a heavy-bottomed frying pan and fry the onions over a fairly high heat, stirring occasionally, until lightly browned and turning crispy at the edges (about 4 minutes).
- Add the cubed potatoes and corned beef and toss a few times to coat evenly in oil. Season with salt and pepper and sprinkle with Worcestershire sauce, if using.
- Reduce the heat to medium. Spread the potatoes and corned beef out in the pan and press down with a large spatula. Cook for 10-15 minutes on a gentle heat until the bottom is brown and crispy-be careful not to cook it too quickly or it will burn.
- Sprinkle with the chopped fresh parsley, cut into wedges, and serve hot.
- Serve with poached or fried eggs (if eggs are tolerated). It is also delicious with chili sauce or ketchup, but be aware that some people cannot tolerate chilies and some bottled ketchups are not suitable for people sensitive to gluten.
- Watch out for Worcestershire sauce; it can contain gluten. Make sure you use a gluten-free version.
Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
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