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. After that, turn the heat down to its lowest setting and, in the smaller frying pan, fry the eggs in the remaining oil, see the recipe below or watch how to fry eggs in our Cookery School Video. Now add some seasoning, then, using a pan slice, keep turning the potatoes and onions over to hit the heat.Īfter about 6 minutes, add the beef and continue to toss everything around to allow the beef to heat through (about 3 minutes). 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. Served with Omelette Express Country Potatoes and Fresh Baked White or Wheat Sourdough. Stir in cooked corned beef and continue heating until warmed through with crispy edges. Add potatoes and saute until browned and crispy, stirring as needed. Add onions and saute until tender and golden brown, stirring as needed. 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. Homemade Corned Beef Hash and Two Eggs cooked to your order. Heat butter in large skillet over medium-high heat. 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. 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. Now peel and halve the onion, cut the halves into thin slices and then cut these in half. Combine the Worcestershire sauce and mustard in a cup and pour this all over the beef, mixing it around to distribute it evenly. Now chop these into ½ inch (1 cm) dice, then scoop them all up into a bowl. 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. 1 free-range egg 250ml/9fl oz milk 200g/7oz butter, melted Method For the corned beef hash, place the potatoes into a saucepan and cover with water.
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