Corned Beef Hash, Runny Egg and Branston
10m
prep time
35m
total time
Easy
level
9
ingredients
All your yesturdays, in one warm bowl of deliciousness - this traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with a spoonful of Branston pickle and a runny fried egg for a simple lunch or supper.
Method
Based on 4 servings, adjust as needed.
Step 1
Put the peeled and chopped potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain well.
Step 2
Heat the butter in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the cooked potatoes, corned beef, Worcestershire sauce, Branston pickle and brown sauce. Push the mixture down with a spatula to crisp up, cooking for about 5-6 mins. Turn the mixture over, trying not to break up the meat and potatoes too much. Cook for another 5-6 mins, pushing down to crisp the base again.
Step 3
Season with salt and lots of black pepper. Meanwhile, fry as many eggs as required** until runny. Serve the runny eggs with the hash, a sprinkling of chopped parsley and a little more Branston pickle on the side, if you like.
- Ingredients
- Based on 4 servings
-
2 tbsp Worcestershire Sauce 1 x Lea & Perrins Worcester Sauce 150ml -
2 tbsp Branston Pickle, plus more to serve 1 x Branston Small Chunk Pickle 360g -
1tbsp Parsley, roughly chopped 1 x Sainsbury's Fresh Curly Parsley 30g -
4 Eggs 1 x Sainsbury's British Free Range Eggs Medium x6 -
20g Butter 1 x Sainsbury's British Butter, Unsalted 250g -
500g Potato, peeled and chopped 1 x Sainsbury's White Potatoes 2kg -
1 tbsp Brown Sauce 1 x Stamford Street Co. Brown Sauce 450g -
1 Onion, roughly chopped 1 x Sainsbury's Onions Loose -
340g Corned Beef, cut into cubes 1 x Princes Corned Beef 340g
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