- 1 Large Sweet Potato
- 1 Medium Red Onion
- 1 Tin Corned Beef
- 1 Tin of Kidney Beans
- 4 Eggs
- Reggae Reggae Sauce
- Crusty Bread
I’m always looking for new ways to push myself into unfamiliar culinary territory, while still making things that are interesting and accessible to your average joe. With this in mind I thought I would try my hand at something using corned beef.
Now I wasn't exactly even sure what corned beef was but a quick Google search informed me that it’s something like a really crappy version of salt beef. At least I knew what I was dealing with. In my searches online 'corned beef hash' seemed to be the most popular recipe coming up and is something I have wanted to try for a long time. It turned out seriously good.
Let the record also show that I didn’t even spring for the brand name corned beef, just the Tesco one. I certainly had my work cut out for me.
All your simple ingredients...
Finely dice your sweet potato and red onion into 1cm cubes
Heat a large pan to a medium heat with a little olive oil. Add the potato pieces and onion to the pan
Fry on the medium heat for about ten minutes, giving them a toss every now and again so they cook evenly.
When they are nicely browned all over, crumble in the corned beef and the drained kidney beans and continue cooking for another four to five minutes.
On a separate pan, start to fry off your eggs and set them aside.
Into the corned beef pan add about two table spoons of water with about four to five tablespoons of Reggae Reggae Sauce (ketchup works fine here too but the kick from Reggae Reggae fits perfectly). Heat the sauce through but be careful not to mix too vigorously, the potato has a tendency to break up a little at this point.
Serve up a healthy dollop of your hash with a fried egg and tuck in.
This makes an incredible campfire breakfast, or indeed breakfast for any situation. Add some chillies in with the potato and onion at the start if you want a serious wake up call.