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Corned beef hash

  • 0:20 Prep
  • 2:15 Cook
  • 4 Servings

Ingredients

  • 450g Coles Australian Corned Beef
  • 2 brushed potatoes, peeled, coarsely grated
  • 3 Coles Australian Free Range Eggs, lightly whisked
  • 2 spring onions, thinly sliced
  • 1 tablespoon vegetable oil
  • 2/3 cup (160g) Coles Sour Cream

Method

  • 1
    Place the beef in a large heavy-based saucepan. Cover with water. Bring to the boil. Reduce heat to low. Cover and cook for 2 hours or until the beef is cooked through. Transfer to a plate. Use 2 forks to shred the beef.
  • 2
    Meanwhile, place the potato in a colander. Use your hands to squeeze out excess liquid. Place in a bowl with the corned beef, egg and half the spring onion. Stir well to combine.
  • 3
    Heat half the vegetable oil in a medium non-stick frying pan over medium heat. Divide the corned beef mixture into 8 even-sized portions. Spoon 2 portions into the pan and use the back of a spatula to flatten slightly. Cook for 3 mins each side or until golden brown and crisp. Transfer to a plate and cover with foil to keep warm. Repeat with remaining oil and corned beef mixture.
  • 4
    Divide the corned beef hash among serving plates. Top with sour cream and sprinkle with the remaining spring onion.

Source: taste.com.au

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