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Brunch Beef Hash
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.
Prep: 15 mins
Cook: 10 mins
Serves 4
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IngredientsCorned Beef Hash
To Serve
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Method |
Nutrition Information Per Serving
Serving size: 540g| Energy kJ (kcal) | 2156 (515) |
| Protein (g) | 34 |
| Fat (g) | 31 |
| Saturated (g) | 9 |
| Carbohydrate (g) | 23 |
| Sugars (g) | 9.5 |
| Sodium (mg) | 1510 |
| Dietary Fibre (g) | 5 |
| Iron (mg) | 4.2 |
| Zinc (mg) | 4.7 |
| Vitamin B12 (ug) | 2 |
| Selenium (ug) | 22 |
- You could use up older veges from the fridge for the corned beef hash.
- If yod don't have left over corned beef, any leftover pulled beef or lamb will go great here to.
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+ resting time
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Corned Beef Hash
Heat oven to 200ºC. Line a baking tray with grease proof paper. Place vine tomatoes on tray and drizzle with olive oil and season with freshly ground pepper and salt. Bake tomatoes for 15-20 minutes until cooked and skin has bubbled.Heat a frying pan over medium heat, add a dash of oil. Add onions and capsicum and cook for 2 minutes. Add left over roast potatoes, corned beef and pesto. Stir through and cook until potatoes and beef are warmed through.
To Serve
Place 1/2 cup of rocket in each bowl, top with corned beef hash mixture, roasted tomato and a poached egg. Drizzle pesto and balsamic drizzle over and around edges of bowl. Sprinkle with crumbled feta and paprika.