Mon, 16 October 2017
Ingredients:
Serves 4-6
For the diner-style home fries:
3 medium rooster or Maris piper potatoes
2 tablespoons rapeseed oil
50g unsalted butter
1 medium onion; finely diced
1/2 tablespoon garlic powder
1/2 tablespoon smoked paprika
1/2 tablespoon Jamaican Jerk Spice
Salt & Pepper to season
50 grams fresh parsley-finely chopped
For the Corned Beef Hash:
2 tablespoons rapeseed oil
240grams corned beef; shredded
2 medium rooster or Maris piper potatoes
1 medium onion; finely diced
4 large free range eggs
100g rich cheddar cheese, grated
Salt and pepper to season
Method:
Start with the home fries; dice the potatoes into bite size pieces
Put in large saucepan of cold water
Add pinch of salt and bring to the boil
Simmer 8-10 minutes
Strain and set aside
In frying pan heat 1 tbs of oil with butter over a medium heat
Add onions and spices until soft
Add the parboiled potatoes to the pan and cook on a high heat until nice & golden
Onto the hash itself; in another frying pan heat 2 tsb of oil and add the shredded corn beef
Cook for 2 minutes
Grate the 2 potatoes, pop into a towel and squeeze excess water
Add the potatoes to the pan all with finely chopped onion
Mix well and allow to cook for 6 minutes
When cooked place on a plate on top of the pan
Put the mix back into the pan and cook for a further 10 minutes
In another pan fry your eggs in a little oil; sunny side up
Serve on a place, placing eggs on top and add fries on the side
Garnish with chopped parsley
