Corned-beef Hash with Fried Eggs
I love New York and, in particular, New York delis, where I always order a hot pastrami sandwich on rye bread and my husband always orders corned-beef hash with a fried egg. Although we don't have the same type of corned beef here, our humble, modest tinned version makes a mean old hash and, what's more, at an amazing price. A great meal made with incredible ease.
|Oven temperatures and Conversions|
|Click here for information|
You will also need a heavy-based frying pan approximately 8 inches (20 cm) in diameter, a slightly smaller frying pan for the eggs and two plates placed in a warming oven.
This recipe is taken from How to Cook Book One and has also appeared in Sainsbury's Magazine.
Start this off by cutting the corned beef in half lengthways, then, using a sharp knife, cut each half into four ½ inch (1 cm) pieces. Now chop these into ½ inch (1 cm) dice, then scoop them all up into a bowl. Combine the Worcestershire sauce and mustard in a cup and pour this all over the beef, mixing it around to distribute it evenly.
Now peel and halve the onion, cut the halves into thin slices and then cut these in half. The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on, then place the cubes in a saucepan. Pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and then covering with a clean tea cloth to absorb the steam.
Now heat 2 tablespoons of the oil in the frying pan and, when it's smoking hot, add the sliced onions and toss them around in the oil to brown for about 3 minutes altogether, keeping the heat high, as they need to be very well browned at the edges.
After that, push all the onions to the edge of the pan and, still keeping the heat very high, add the potatoes and toss these around, too, because they also need to be quite brown. Add a little more oil here if necessary. Now add some seasoning, then, using a pan slice, keep turning the potatoes and onions over to hit the heat. After about 6 minutes, add the beef and continue to toss everything around to allow the beef to heat through (about 3 minutes).
After that, turn the heat down to its lowest setting and, in the smaller frying pan, fry the eggs in the remaining oil (see recipe below).
Serve the hash divided between the two warm plates with an egg on top of each and don't forget to have plenty of tomato ketchup on the table.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
A perfectly fried egg is a glory to behold – crispy edges and a wobbly, pinkish yolk. How do you like your eggs? When considering a recipe for fried eggs, this is the pertinent question.
This has a very Spanish edge to it and if you want more heat add a chopped chilli or two.
Delia's recipe for Warm Poached Egg Salad with Frizzled Bacon and a Sizzling Sherry Vinegar Dressing
Gratin of Eggs with Cauliflower Cheese, part of the Delia Online Cookery School
This has to be one of the most sublime combinations: soft, creamy scrambled egg, together with the subtle, smoky flavour of the salmon.
Most Popular recipes
29 Nov 2015 22:44
29 Nov 2015 09:26
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
Fan oven temperatures
29 Nov 2015 22:39
Sorry for no reply
03 Sep 2015 21:44
Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
07 Nov 2015 13:15