Corned Beef Hash

This is a simple dish that is great for using up leftover vegetables - for example the carrots here are just used because they were in the fridge and looking a bit old.

Ingredients

• 4 medium sized potatoes, bad bits removed and cut into 1cm cubes
• 2 carrots, ends removed and cut into 1cm cubes
• 1 large onion (or two small), peeled and finely chopped
• 2 tbsp sunflower oil
• 1 340g tin of corned beef, cut into 2cm cubes
• 2 tbsp Henderson's Relish

Method

1. Put the potato and carrot cubes in a pan, cover with cold water and bring to the boil.
2. Reduce the heat under the potatoes and carrot and simmer for 7 minutes and then drain.
3. Heat the sunflower oil in a large, high sided frying pan over a medium heat.
4. Once the oil starts to shimmer, add the onion and cook for 3 minutes.
5. Add the potato, carrot and corned beef cubes to the frying pan and gently stir until combined.
6. Press down the mixture with the back of your spatula (or use a bacon press or burger press if you have one).
7. Cook for 5 minutes without touching.
8. Carefully flip the whole mixture and drizzle the Henderson's Relish over before pressing down again.
9. Cook for a further 5 minutes before seasoning and serving.(
10. Serve with baked beans, a green vegtable such as broccoli and a fried egg on top if you're feeling fancy.

Serves 4.