zoom Corned Beef Hash with Spring Greens

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    Corned Beef Hash with Spring Greens

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    Corned Beef Hash with Spring Greens

    • Total time: 30 minutes 30 minutes

    Serves: 2


    4 red-skinned potatoes
    200g Waitrose Baby Leaf Greens
    essential Waitrose Spring Greens
    4 salad onions
    1 tbsp olive oil
    1 tbsp fennel seeds
    Caraway seeds
    140g essential Waitrose Corned Beef
    1 egg (for each serving)


    1. Peel 4 red-skinned potatoes, cut into cubes and cook
    in a pan of boiling water for 15 minutes until just tender.

    2. Shred 200g Waitrose Baby Leaf Greens or essential Waitrose Spring Greens and thinly slice 4 salad onions.

    3. Heat 1 tbsp olive oil in a large, non-stick frying pan and cook 1 tsp fennel seeds or caraway seeds for 1 minute.

    4. Add the greens and salad onions then cook over a high heat for 2 minutes, until wilted.

    5. Drain the potatoes, add to the pan then crumble in 140g essential Waitrose Corned Beef. Mix together, pat down with a wooden spoon and leave to cook for 5 minutes until the bottom is crusty and golden.

    6. Break up the mixture, pat down and cook
    again for a further 5 minutes. Divide between plates.
    Top each with a fried egg and serve.

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