Brunch beef hash
Leftover corned beef is given the brunch treatment
4
Serves
15 mins
Prep Time
10 mins
Cook Time
Recipe author
Brooke Campbell
Bring home that café feel with this brunch beef hash. The recipe offers a fancy twist on everyday ingredients (but is still so easy to make). Just chop up your corned beef and potatoes, fry with onions, top with some feta and serve breakfast with a poached egg.
Yum! While this recipe is a perfect way to use up that leftover corned beef from dinner, we think that this hash is a good enough reason to make corned beef in the first place.
Bring home that café feel with this brunch beef hash. The recipe offers a fancy twist on everyday ingredients (but is still so easy to make). Just chop up your corned beef and potatoes, fry with onions, top with some feta and serve breakfast with a poached egg. Yum! While this recipe is a perfect way to use up that leftover corned beef from dinner, we think that this hash is a good enough reason to make corned beef in the first place.
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Ingredients
Corned Beef Hash
300-400g cooked Quality Mark corned beef
i
chopped into 2cm pieces
2 Tbsp olive oil
1 onion
finely chopped
1 red capsicum
i
chopped
300-400g Agria potatoes
peeled, chopped and roasted (preferably use leftover roast potatoes)
4-6 tomatoes
i
3 Tbsp basil pesto
To serve
4 poached eggs
100g cheese, feta, from cows' milk, traditional
crumbled
2 cups rocket
2 Tbsp basil pesto
2 Tbsp balsamic syrup
Method
To Make Hash
To Serve
1
Heat oven to 200ºC.
2
Line a baking tray with grease proof paper.
3
Place vine tomatoes on tray and drizzle with olive oil and season with freshly ground pepper and salt.
4
Bake tomatoes for 15-20 minutes until cooked and skin has bubbled.
5
Heat a frying pan over medium heat, add a dash of oil.
6
Add onions and capsicum and cook for 2 minutes.
7
Add left over roast potatoes, corned beef and pesto.
8
Stir through and cook until potatoes and beef are warmed through.
Nutrition Information per Serving (540g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2156kJ (515 kcal)
Protein
34g
Total Fat
31g
Saturated Fat
9g
Carbs
23g
Dietary Fibre
5g
Sodium
1510mg
Iron
4.2mg
Zinc
4.7mg
Vitamin B12
2µg
