Potato, Kale and Corned Beef Hash
A hearty dish that combines crispy potatoes, nutritious kale, and savory corned beef, perfect for breakfast, brunch, or dinner.
Ingredients
Main Ingredients
- 500 g floury potatoes, peeled and cut into small cubes
- 2 tablespoons olive oil, plus a little more for frying the eggs
- 1/2 onion thinly sliced
- 150 g kale, tough stems removed and leaves roughly chopped
- 1 tablespoon Worcestershire sauce
- 130 g corned beef
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
Preparation
- Add the diced potatoes to a saucepan of salted boiling water and cook for about 5 minutes, just until they start to soften without falling apart. Drain the potatoes well, then let them sit briefly so excess moisture can evaporate.
- While the potatoes cook, warm the olive oil in a frying pan over low to medium heat and soften the sliced onion for around 5 minutes.
- Stir in the kale and Worcestershire sauce, cover the pan, and cook for another 5 minutes until the kale has wilted down.
Cooking
- Add the drained potatoes to the pan and cook uncovered for about 8 minutes, stirring occasionally so they brown evenly on all sides.
- Break the corned beef into the pan and mix it through the vegetables and potatoes. Season with salt and black pepper, then keep the hash over low heat until the meat is heated through.
- In a separate non-stick pan, heat a little extra oil and fry the eggs over medium heat for about 3 minutes, until the whites are set and the yolks remain soft.
- Spoon the hash onto two plates, top each portion with a fried egg, add a little extra seasoning if needed, and serve right away.
Notes
Adding fresh herbs like parsley or chives can enhance the overall meal. This dish can also be paired with a side of crusty bread or toasted sourdough.