This is a great way of using up leftovers and keeping washing up to a minimum. Corned beef hash is a forces’ classic that’s on the menu in many cookhouses. It needs minimal ingredients but is a tasty and filling meal. You only need one pan and it’s quick to make – a great one to have in your armoury if you’re waiting to be posted and have limited kitchen kit.
Ingredients (serves 4)
- 2½ tbsp olive oil
- 3-4 old potatoes, peeled and diced into 2cm cubes
- 1 large or 2 small onions
- 1 green pepper
- 8-10 smoky bacon rashers or leftover roast beef, chopped into 2cm cubes
- 2-3 garlic cloves, crushed
- salt and pepper
- 4 eggs
Method (prep: 15 minutes, cook: 20 minutes)
Parboil the potatoes in boiling salted water for five minutes, drain and keep to one side. Roughly chop the onions and peppers into 2cm pieces and cut the bacon to roughly the same size.
Heat 1½ tablespoons of oil in a large frying pan, add the onions and peppers and sauté for a couple of minutes over a medium heat until they start to soften.
Add the parboiled potatoes and continue to sauté until the potatoes and vegetables start to catch some colour and crisp up.
Add the bacon and crushed garlic and cook until the bacon is crispy. Season with the salt and pepper and keep warm while frying the eggs.
Heat the remaining oil in a frying pan and fry the eggs until crispy underneath and with a runny yolk.
Divide between four plates, add an egg on top, with plenty of tomato ketchup on the side.