Treat yourself to this crispy and mouth-watering corned beef hash. Served with sour cream, the only problem will be that you wish you made more.
- Serves4
- Cook time2 hour 15 minutes
- Prep time20 minutes
Ingredients
- 450g corned beef, leftover ham or roast meat such as beef, lamb or chicken
- 2 potatoes, peeled, coarsely grated
- 3 Coles Free Range Eggs, lightly whisked
- 2 spring onions, thinly sliced or 1/4 cup chopped chives
- 1 tbs vegetable oil or other oil
- 160g sour cream or light sour cream or creme fraiche
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the beef, leftover ham or beef, lamb or chicken in a large heavy-based saucepan. Cover with water. Bring to the boil. Reduce heat to low. Cover and cook for 2 hours or until the meat is cooked through. Transfer to a plate. Use two forks to shred the beef. Skip the corn beef preparation steps if using leftover meat.
Step 2
While beef or leftover meat is cooking, prepare the rest of the ingredients. Place the potato in a colander. Use your hands to squeeze out excess liquid. Place in a bowl with the corned beef or leftover meat, egg and half the spring onion or chopped chives. Stir well to combine.
Step 3
Heat half the oil in a medium non-stick frying pan over medium heat. Divide the meat mixture into 8 even-sized portions. Spoon 2 portions into the pan and use the back of a spatula to flatten slightly. Cook for 3 mins each side or until golden brown and crisp. Transfer to a plate and cover with foil to keep warm. Repeat with remaining oil and meat mixture.
Step 4
Divide the corned beef hash among serving plates. Top with cream and sprinkle with the remaining spring onion or chives.
