Take a break from the traditional corned beef hash with this convenient delicious variation made with canned tuna and frozen corn. It is best served with a salad of mixed leaves and sliced tomatoes for a light lunch.
12 people made this
700g floury potatoes
200g frozen sweetcorn
185g can tuna in olive oil
2 tbsp chopped fresh oregano or 1 tsp dried oregano
4 finely chopped spring onions
Method Prep:10min › Cook:20min › Ready in:30min
Peel and cut 700g floury potatoes into 2cm dice, then boil in lightly salted water for 10 minutes or until tender. Add 200g frozen sweetcorn, bring back to the boil, then drain. Return the potatoes and corn to the pan and lightly crush about half the potatoes with a fork.
Drain a 185g can tuna in olive oil, adding half the oil to the potatoes and reserving the remainder. Add the tuna, 2 tbsp chopped fresh oregano or 1 tsp dried oregano, and 4 finely chopped spring onions. Mix well.
Preheat the grill to high. Heat the reserved olive oil in a frying pan. Turn the potato mixture into the pan and press it flat. Cook over a medium heat for about 5 minutes or until browned underneath. Put the pan under the grill to brown the top of the hash. Serve cut into wedges.