Minted Corned Beef, Leek and Broad Bean Hash
The Ultimate Method to Cook Corned Beef
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.
Rate this recipe
Breakfast & Brunch,
400g, cooked and diced Quality Mark corned beef
4, diced potato
1, peeled and diced parsnip
1, large, trimmed, washed and finely diced leek
500g, blanched and peeled bean, broad, boiled, drained, no salt added
3/4 cup chicken stock
125g, grated cheese, mozzarella
2 tbsp, chopped fresh mint
1/2, peeled and finely diced shallots
3 tbsp white wine vinegar
3 tbsp water
3 egg, chicken, yolk, raw
To Make Dish
Preheat oven to 190°C.
Melt the butter in an ovenproof frying-pan.
Cook the potatoes and parsnip until lightly browned and half-cooked.
Add the leek and garlic and continue to cook 3-4 minutes or until the leek has softened and the pan is fragrant.
Toss through the corned beef and broad beans, pour in the chicken stock and scatter over the mozzarella.
Season with pepper.
Transfer to the preheated oven and bake for 20 minutes or until the vegetables are tender and the whole dish is piping hot.
Scatter over the mint and, if wished, sever with warm hollandaise sauce.
Nutrition Information per Serving (489g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)