Name: Kumara and corned beef hash
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram orange (Beauregard) kumara, chopped into 2cm chunks; salt; 2 tablespoon oil; 1 onion, sliced into thin rings; 1 teaspoon Dijon mustard; 1 teaspoon paprika; 2 cup roughly chopped cooked corned beef; 4 eggs; watercress or rocket leaves, to serve; freshly ground black pepper

Kumara and corned beef hash

This comforting kumara and corned beef hash recipe is ready in less than 30 minutes for a delicious, speedy family meal. Serve for a hearty breakfast topped with a poached egg

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Serves 4

Prep

20M

Cook

10M

Total

30M

Recipe by : Helen Jackson

Photography by : Jae Frew

This recipe first appeared in Food magazine issue 85.

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Ingredients

600 gram orange (Beauregard) kumara, chopped into 2cm chunks

salt

2 tablespoon oil

1 onion, sliced into thin rings

1 teaspoon Dijon mustard

1 teaspoon paprika

2 cup roughly chopped cooked corned beef

4 eggs

watercress or rocket leaves, to serve

freshly ground black pepper

Method

1.Place the kumara in a saucepan, cover with cold water and sprinkle in some salt. Bring to the boil and cook until the kumara is just tender. Drain thoroughly and set aside.

2.Heat some oil in a large frypan and cook the onions over a moderate heat until soft and starting to brown at the edges. Add the mustard, paprika, kumara and corned beef to the pan and cook for 5 minutes or so until the kumara starts to brown. Add a little more oil to the pan if needed.

3.Meanwhile, heat a pan of water until boiling, reduce to a simmer and poach the eggs for 2 minutes, or until cooked to your liking.

4.Divide the hash between 4 plates, top with an egg and garnish with watercress or rocket leaves. Season with freshly ground black pepper before serving.

PER SERVE: Energy: 326kcal, 1366kj Protein: 23g Fat: 16g Saturated fat: 3g Cholesterol: 227mg Carbohydrate: 23g Fibre: 3g Sodium: 880mg
Note

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Ingredients

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