5green or red chilliesor a single hot variety like scotch bonnet
340gcorned beef from a can, weight is give or take
1Tbsp EV olive oil
1Tbsp mustard
freshly ground black pepper
To Serve
4sunny side up eggsoptional
Instructions
Let's get the potatoes going
Bring a medium-sized saucepan of water to boil, with 1 teaspoon of salt.
Scrub the potato clean, then cut it up into small cubes, about 1cm (about half an inch) in length.
When the water is boiling, tip the potato cubes in and cook for 4 minutes (set a timer). Then drain and set aside until needed.
While the potatoes are boiling
Halve the onion, then slice thinly.
Slice the chillies on the diagonal.
Get the corned beef out of its can and slice roughly. Don't forget to drain the potatoes when the 4 minutes are up.
Let's get cooking
Heat the olive oil in a large frying pan on medium heat and fry the onions for a minute.
Add the chillies and fry for 30 seconds.
Increase the heat and tip in the corned beef and break the meat up with the edge of your spatula. The corned beef will get softer as it heats up and the fat melts, and will be easier to break up. Do this for 1 minute.
Ad the potatoes and mustard and mix well. Then, flatten everything down lightly, without squashing the potatoes. Now, you are going to let the corned beef hash brown and catch on the bottom. So leave it alone for 1 minute. The mix it all up and do it again for another minute, still on high heat. The idea is to get crispy bits all over. I like to do this for a good 5 minutes. You can stop after 3 minutes if you are happy with it.
Finish off with a good sprinkle of freshly ground black pepper and serve immediately with a sunny side up egg if you fancy.
One Pot Corned Beef Hash
Heat the olive oil in a large frying pan, on medium heat, and fry your onions for 1 minutes.
Add the chillies and fry for 30 seconds.
Tip in the uncooked potatoes and mix well. Pour in 125ml (½ cup) water and bring to a simmer. Cook, uncovered, stirring a couple of times, until the potatoes are done. This will take about 10 minutes, give or take. Add a little more water, if you need to. But before we add the corned beef, the pan wants to be dry, with all the water absorbed.
When the potatoes are done, increase the heat and tip in the corned beef and break the meat up with the edge of your spatula. The corned beef will get softer as it heats up and the fat melts, and will be easier to break up. Be careful not to squash your potatoes too much.
Mix everything up well, then flatten everything down lightly, without squashing the potatoes. Now, you are going to let the corned beef hash brown and catch on the bottom. So leave it alone for 1 minute. The mix it all up and do it again for another minute, still on high heat. The idea is to get crispy bits all over. I like to do this for a good 5 minutes. You can stop after 3 minutes if you are happy with it.
Adding eggs to One Pot Corned Beef Hash
Lower the heat to medium, then create 4 little wells in the hash, and drop an egg in each well.
Cover the frying pan and cook for 5-10 minutes, depending on whether you like your eggs runny or well done. Serve immediately.