1 x 340g can of Princes Corned Beef, roughly cubed

500g large potatoes, peeled and cubed

2 tsp ground cumin

1 large red pepper, cored and roughly cubed

1 large green pepper, cored and roughly cubed

4 large eggs

a handful of cherry tomatoes, halved

a handful of chopped coriander

Splash of olive oil

Salt & pepper

Mexican Style Corned Beef Hash

by Miguel Barclay
4 servings
5 minutes prep
20 minutes cooking

Where can I buy Princes Corned Beef?

Princes Corned Beef is available in all major supermarkets and selected independents

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
Per 100g 115Kcal 1.3g 5.5g 2g 0.62g
RI% 22% 5% 30% 39% 40%


  1. Grab a large frying pan and pan fry the potatoes over a medium heat in a splash of olive oil for about 10 to 12 minutes until softened and tender.
  2. Season with salt, pepper and cumin then add the corned beef separated into large chunks along with the peppers.
  3. Continue to pan fry for about 5 minutes.
  4. Use a spoon to make four hollows in the mix, then crack an egg into each.
  5. Continue to cook until the egg whites are cooked but the yolk is still runny (you can use a lid to speed this up).
  6. Serve garnished with halved cherry tomatoes and a scattering of coriander for a Mexican twist. 

" These meals are exciting but simple, and don’t take a long time to make so you have more time to spend on the moments that matter. "

Chef and bestselling author Miguel Barclay