Minted corned beef, leek and broad bean hash
The ultimate method to cook corned beef
4
Serves
15 mins
Prep Time
30 mins
Cook Time
Recipe author
Allyson Gofton
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.
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Ingredients
Corned Beef
400g cooked Quality Mark corned beef
diced
75g butter
4 potato
diced
1 parsnip
peeled and sliced
1 large leek
trimmed and finely diced
500g broad beans
blanched and peeled
3/4 cup chicken stock
125g grated Mozzarella cheese
2 Tbsp fresh mint
Hollandaise Sauce
1/2 shallot
diced
4 peppercorns
3 Tbsp white wine vinegar
3 Tbsp water
175g butter
3 eggs yolks
To serve
3 poached eggs
i
Method
To Make Dish
Hollandaise Sauce
1
Preheat oven to 190°C.
2
Melt the butter in an ovenproof frying-pan.
3
Cook the potatoes and parsnip until lightly browned and half-cooked.
4
Add the leek and garlic and continue to cook 3-4 minutes or until the leek has softened and the pan is fragrant.
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5
Toss through the corned beef and broad beans, pour in the chicken stock and scatter over the mozzarella.
6
Season with pepper.
7
Transfer to the preheated oven and bake for 20 minutes or until the vegetables are tender and the whole dish is piping hot.
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8
Scatter over the mint and, if wished, serve with warm hollandaise sauce and poached eggs.
Nutrition Information per Serving (489g)
Energy
2189kJ (523 kcal)
Protein
37.2g
Total Fat
24.6g
Saturated Fat
14.9g
Carbs
33.5g
Dietary Fibre
g
Sodium
1491mg
Iron
3.4mg
Zinc
4.6mg
Vitamin B12
1.5µg
