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Corned Beef
Ingredients
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% |
Method
- 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.
- Season with salt, pepper and cumin then add the corned beef separated into large chunks along with the peppers.
- Continue to pan fry for about 5 minutes.
- Use a spoon to make four hollows in the mix, then crack an egg into each.
- Continue to cook until the egg whites are cooked but the yolk is still runny (you can use a lid to speed this up).
- Serve garnished with halved cherry tomatoes and a scattering of coriander for a Mexican twist.
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" 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
Recipes by Miguel
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