About this recipe:This winter warmer is the perfect dish for using up leftover potatoes. Keep cans of corned beef and sweetcorn in store so that you can whip up this instant meal.
2 tbsp vegetable oil
1 onion, finely chopped
1 red or green pepper, seeded and diced
450g firm boiled potatoes, diced
340g can corned beef, roughly chopped
200g can sweetcorn, drained
2 tbsp mango or fruity chutney
dash of Tabasco sauce
freshly ground black pepper
extra mango or fruity chutney
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Method Prep:10min › Cook:25min › Ready in:35min
Heat the oil and butter in a large frying pan, preferably non-stick, until the butter has melted. Add the onion and cook for 10 minutes until soft and translucent and just starting to colour. Add the diced pepper and cook for a further 2 minutes.
Stir in the diced potato, then scatter over the corned beef and sweetcorn. Press down lightly and fry, without stirring, over a medium heat for 3–4 minutes or until a golden brown crust has formed on the underside.
Meanwhile, chop any large pieces of fruit in the chutney and mix with the Tabasco sauce and black pepper in a small bowl. Break up the hash in the pan, add the chutney mixture, then press it down again and continue frying for 3–4 minutes until nicely browned and crusty.
Repeat once more, breaking it up, then pressing it down and frying again.
Cut the hash into quarters and serve on warmed plates with a little extra chutney.
*Any cooked potatoes can be used in this dish – boiled, baked or roast. *Make a corned beef and egg hash by adding eggs in step 4. Make four wells in the hash and carefully crack an egg into each. Cover the pan and cook gently for 4–5 minutes or until the eggs are lightly set. *Some grilled tomatoes make a good accompaniment.
I was expecting to like this recipe as I like sweet/savoury combos and love mango chutney. Instead I found the chutney was too sweet for me in this dish and I particularly didn't like eating very sweet potatoes! - 09 Aug 2010