Brunch Beef Hash

(0 rating - rate this recipe)

Prep: 15 mins

Cook: 10 mins

Serves 4

Ingredients

Corned Beef Hash

300-400g left-over corned beef, chopped into 2cm pieces (see recipe)
2 tablespoons olive oil
1 brown onion, finely chopped
1 red capsicum, chopped
300-400g left over roast potatoes, chopped to 3 cm pieces (see recipe)
4-6 vine tomatoes
3 tablespoons pesto (store bought)

To Serve

4 eggs
100g feta
2 well-packed cups rocket
2 tablespoons pesto (store bought)
2 tablespoons Balsamic drizzle

Method

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.

Nutrition
Tips & Tricks

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.