2017-08-21
Brunch Beef Hash
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Brunch Beef Hash

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<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4 Serves 4
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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. 

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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