Corned Beef Hash with Fried Egg

A classic low-cost dish featuring fried potatoes, softened onions, and diced corned beef topped with a runny fried egg.

Beef Potatoes Main Course Gluten Free Budget

Estimated Nutrition

Calories

410.6

kcal / serving

1642.4 kcal total

Carbs

22.1g

per serving

88.2 g total

Fat

27.6g

per serving

110.4 g total

Protein

20.7g

per serving

82.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

English Mustard

to taste

Dairy

piece

Eggs

Meat

200

Corned Beef

tinned and diced

NutsSeeds

pinch

Salt

pinch

Black Pepper

OilsFats

tbsp

Olive Oil

Vegetables

500

Potatoes

peeled and cut into similar-sized pieces

piece

Onion

thinly sliced

Method

Boil the chopped potatoes in salted water for 8-10 minutes until tender, then drain.

Sauté the onion with salt in 15ml of olive oil until golden-brown, then move to the pan edge.

Add more oil and the potatoes to the pan, crushing them roughly with a fork.

Fry potatoes for 5 minutes per side until golden-brown, then mix with the onions.

Stir in the diced corned beef and mustard and cook over a low heat.

Fry the eggs in a separate pan with the remaining oil until whites are set and yolks are runny.

Serve the hash topped with a fried egg.