Corned Beef Hash with Garlic Butter Seasoning

This is proper old school comfort food. Crispy potatoes, salty corned beef and eggs cooked right in the pan. The Garlic Butter Seasoning works well here because it gives the whole thing a rich savoury flavour without needing a heap of extra ingredients.

Good way to use up leftover corned beef too.

Serves 4

What you need

• 800 g potatoes, peeled and diced

• 2 tbsp olive oil

• 1 1/2 tbsp Smokey Joe’s Garlic Butter Seasoning

• 1 brown onion, diced

• 2 cups cooked corned beef, roughly chopped

• 1 tbsp butter

• 4 eggs

• 2 spring onions, sliced

• Cracked black pepper

What to do

1. Bring a pot of salted water to the boil. Add the potatoes and cook for 8 to 10 minutes until just tender. Drain well and let the steam dry off for a few minutes.

2. Heat a large frying pan or cast iron skillet over medium heat. Add the olive oil and potatoes. Cook for 10 to 15 minutes, turning now and then, until golden and crispy around the edges.

3. Add the onion and cook for 3 minutes until softened.

4. Stir through the corned beef, butter and Garlic Butter Seasoning. Cook for another 5 minutes until the beef starts to crisp up in spots.

5. Make 4 small spaces in the hash and crack the eggs into the pan.

6. Cover with a lid and cook until the eggs are done how you like them.

7. Finish with spring onion and a bit of cracked black pepper.

8. 
   

Serve straight out of the pan with seriously crunchy toast, with barbecue sauce or tomato relish on the side.