Entree: Saint Helena, Ascension and Tristan da Cunha – Corned Beef Hash (Pan-fried mixture of corned beef, potatoes, and onions)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil or butter
- 1 lb (454 g) potatoes, peeled and diced into ½-inch (1.2 cm) cubes
- 1 can (12 oz / 340 g) corned beef, drained and shredded
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 small green bell pepper, diced (about 4 oz / 115 g) (optional)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 g) paprika
- ½ tsp (2.5 g) dried thyme or 1 tsp (2 g) fresh thyme leaves
- ½ tsp (2.5 g) kosher salt, or to taste
- ½ tsp (1 g) freshly ground black pepper, or to taste
- 2 tbsp (30 ml) chopped fresh parsley
- 2–4 eggs for serving, fried or poached (optional)

Instructions

1. Parboil the diced potatoes in salted boiling water until just tender, about 7–8 minutes; drain well and let steam-dry for a few minutes so they are dry on the surface.
2. Heat 1 tbsp (15 ml) oil or butter in a large skillet over medium-high heat. Add the potatoes and cook undisturbed for 4–5 minutes until they begin to brown. Stir and continue to cook until golden and crisp on most sides, about 6–8 minutes total; transfer to a plate.
3. Add the remaining 1 tbsp (15 ml) oil to the skillet. Sauté the chopped onion and bell pepper (if using) until softened, about 4 minutes. Add the garlic and cook 30 seconds more.
4. Add the shredded corned beef to the skillet and break it up with a spatula. Stir in the Worcestershire sauce, paprika, thyme, salt, and pepper. Return the potatoes to the skillet and fold gently to combine.
5. Press the mixture into an even layer and cook without stirring for 3–4 minutes to create a crust. Flip sections of the hash and allow the other side to crisp, about 3–4 minutes more.
6. Taste and adjust seasoning, sprinkle with chopped parsley, and serve hot. Top with fried or poached eggs if desired.