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Brunch Beef Hash

The Best Beef Hash Recipe with Poached Egg and Rocket

4

Serves

15 mins

Prep Time

10 mins

Cook Time

Brooke Campbell

Recipe author

Brooke Campbell

Bring home that café feel with this Brunch Beef hash. The recipe offers a fancy twist on everyday ingredients (but is still so easy to make). Just chop up your corned beef and potatoes, fry with onions, top with some feta and serve breakfast with a poached egg. Yum! While this recipe is a perfect way to use up that leftover corned beef from dinner, we think that this hash is a good enough reason to make corned beef in the first place.

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Beef,

Breakfast & Brunch,

Easy,

Lunch,

Ingredients

Corned Beef Hash

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300-400g cooked Quality Mark corned beef

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chopped into 2cm pieces

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2 tbsp olive oil

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1 onion

finely chopped

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1 red capsicum

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chopped

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300-400g Agria potatoes

peeled, chopped and roasted (preferably use leftover roast potatoes)

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4-6 tomatoes

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3 tbsp basil pesto

To serve

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4 poached eggs

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100g cheese, feta, from cows' milk, traditional

crumbled

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2 cups rocket

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2 tbsp basil pesto

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2 tbsp balsamic syrup

Method

To Make Hash

To Serve

1

Heat oven to 200ºC.

2

Line a baking tray with grease proof paper.

3

Place vine tomatoes on tray and drizzle with olive oil and season with freshly ground pepper and salt.

4

Bake tomatoes for 15-20 minutes until cooked and skin has bubbled.

5

Heat a frying pan over medium heat, add a dash of oil.

6

Add onions and capsicum and cook for 2 minutes.

7

Add left over roast potatoes, corned beef and pesto.

8

Stir through and cook until potatoes and beef are warmed through.

More info

Nutrition Information per Serving (540g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2156 (515)kJ

Protein

34g

Total Fat

31g

Saturated Fat

9g

Carbs

23g

Sugars

9.5g

Sodium

1510mg

Iron*

4.2mg

* Percentage of recommended daily intake (Aust/NZ)

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