Course: Starter - Dish: - Serves: 3-4
Classic corned beef hash using canned potatoes for one of the ultimate store cupboard item dinners; quick cheap and oh so tasty!
Recipe by Theo Michaels.
Method:
- Fry the onions in olive oil for five minutes, throw in the chilli at the same time.
- Then add the shredded cabbage and cook down for another few minutes until soft.
- Drag all the ingredients in the pan to one side, add a knob of butter to the clear area and stir in your potatoes. Stir fry until warmed through then mix everything together and season, with salt and pepper.
- Fold in the corned beef and move about occasionally until everything is piping hot; drizzle over the Worcestershire sauce, coriander and fold one last time. Remove from the heat.
- Heat another pan with vegetable oil (enough to cover the base by ½ cm), get the oil hot then crack the eggs into the pan, you want the edges to blister and bubble turning brown. Place a lid on top of the pan for a minute to cook the top.
- Serve on the table for people to help themselves!
