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Minted Corned Beef, Leek and Broad Bean Hash

The Ultimate Method to Cook Corned Beef

4

Serves

15 mins

Prep Time

30 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

This stylish recipe for corned beef turns the common or garden Sunday morning favourite into a stunning brunch, while the mint and broad beans add vibrant colour and flavour.

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High Iron

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Lamb,

Easy,

Breakfast & Brunch,

Lunch,

Ingredients

Corned Beef

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400g, cooked and diced Quality Mark corned beef

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75g butter

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4, diced potato

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1, peeled and diced parsnip

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1, large, trimmed, washed and finely diced leek

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500g, blanched and peeled bean, broad, boiled, drained, no salt added

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3/4 cup chicken stock

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125g, grated cheese, mozzarella

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2 tbsp, chopped fresh mint

Hollandaise Sauce

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1/2, peeled and finely diced shallots

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4 peppercorns

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3 tbsp white wine vinegar

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3 tbsp water

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175g butter

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3 egg, chicken, yolk, raw

Method

To Make Dish

Hollandaise Sauce

1

Preheat oven to 190°C.

2

Melt the butter in an ovenproof frying-pan.

3

Cook the potatoes and parsnip until lightly browned and half-cooked.

4

Add the leek and garlic and continue to cook 3-4 minutes or until the leek has softened and the pan is fragrant.

clock

Start Timer

5

Toss through the corned beef and broad beans, pour in the chicken stock and scatter over the mozzarella.

6

Season with pepper.

7

Transfer to the preheated oven and bake for 20 minutes or until the vegetables are tender and the whole dish is piping hot.

clock

Start Timer

8

Scatter over the mint and, if wished, sever with warm hollandaise sauce.

More info

Nutrition Information per Serving (489g)

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

More info

Energy

2189 (523)kJ

Protein

37.2g

Total Fat

24.6g

Saturated Fat

14.9g

Carbs

33.5g

Sugars

7.5g

Sodium

1491mg

Iron*

3.4mg

* Percentage of recommended daily intake (Aust/NZ)

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