Minted corned beef, leek and broad bean hash
The ultimate method to cook corned beef
Serves
4
Prep Time
15 mins
Cook Time
30 mins
This stylish recipe for corned beef turns the common or garden Sunday morning favourite into a stunning brunch, while the mint and broad beans add vibrant colour and flavour.
Print
ShareIngredients
400g cooked Quality Mark corned beef
diced75g butter
4 potato
diced1 parsnip
peeled and sliced1 large leek
trimmed and finely diced500g broad beans
blanched and peeled3/4 cup chicken stock
125g grated Mozzarella cheese
2 Tbsp fresh mint
1/2 shallot
diced4 peppercorns
3 Tbsp white wine vinegar
3 Tbsp water
175g butter
3 eggs yolks
3 poached eggsi
Method
Preheat oven to 190°C.
Melt the butter in an ovenproof frying-pan.
Cook the potatoes and parsnip until lightly browned and half-cooked.
Add the leek and garlic and continue to cook 3-4 minutes or until the leek has softened and the pan is fragrant.
Toss through the corned beef and broad beans, pour in the chicken stock and scatter over the mozzarella.
Season with pepper.
Transfer to the preheated oven and bake for 20 minutes or until the vegetables are tender and the whole dish is piping hot.
Scatter over the mint and, if wished, serve with warm hollandaise sauce and poached eggs.
Simmer the shallots, peppercorns, vinegar and water in a saucepan over a low heat until reduced to 2 tablespoons of liquid.
Strain and set aside.
Melt the butter and keep it hot while you combine the egg yolks with the strained vinegar in a blender.
With the motor running, gradually pour in the hot melted butter to make a thick sauce.
Season with salt, white pepper and a squeeze of lemon juice.
