Green Corned Beef Hash

Name: Green Corned Beef Hash
Ingredients: 1 teaspoon butter; 2 garlic cloves, crushed; 1 onion, minced; 500 g corned beef, chopped finely; 2 large potatoes, cooked and smashed (we leave the skins on); 12 green capsicum, chopped finely; 1 zucchini, shredded and squeezed of excess liquid; salt and black pepper, to taste (lots of pepper for me, just a little on the egg); 2 eggs, cooked how you prefer, to serve; toast, to serve

10 ingredients

9 steps

Ingredients

1 teaspoon butter
2 garlic cloves, crushed
1 onion, minced
500 g corned beef, chopped finely
2 large potatoes, cooked and smashed (we leave the skins on)
12 green capsicum, chopped finely
1 zucchini, shredded and squeezed of excess liquid
salt and black pepper, to taste (lots of pepper for me, just a little on the egg)
2 eggs, cooked how you prefer, to serve
toast, to serve

Directions

1

Melt butter in frypan and saute garlic and onion until soft.
2

Add all the other ingredients, except the eggs, toast and seasonings and mix well.
3

Spread mixture evenly in pan and cook over a low heat, covered, about 15 minutes, until capsicum and zucchini are soft.
4

Uncover and increase heat slightly then turn hash over to crisp the other side, about 10 minutes.
5

Season with salt and pepper to taste.
6

You may need to turn once again to get the potatoes nice and crispy.
7

Meanwhile cook eggs and toast as you like.
8

Serve hash on hot plates with eggs on toast alongside.
9

If you MUST (like Mark) slather in tomato sauce!