- Serves: 4
- Cook Time:
- Prep Time: 30 minutes
- Effort: easy
For the tomato salsa
- 1 red pepper, roughly chopped
- 1 green pepper, roughly chopped
- 1 yellow pepper, roughly chopped
- 2 large onions, roughly chopped
- 1-2 red chillies, roughly chopped
- 1 clove garlic
- 100 ml olive oil, plus extra for frying
- 1 kg tomatoes, or 2 x 400g tins whole plum tomatoes, drained
- 1 tbsp salt
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 1 handfuls fresh coriander, roughly chopped
- 1 lemon, juice and zest
- 1 lime, juice and zest
For the cornbread
- 225 g butter
- 225 g plain flour, sifted
- 225 g medium yellow cornmeal
- 1 tbsp baking powder
- 1 tsp salt
- 125 g caster sugar
- 2 large eggs
- 475 ml full-fat milk
For the corned beef hash
- 4 medium potatoes, peeled and diced
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 6 slices corned beef, or 1x340g tin corned beef
- 8-10 cherry tomotoes
For the poached eggs
- 1 tsp vinegar
- 8 eggs
Tips and Suggestions
any leftover salsa can be stored in the fridge for 3 days. Try it with grilled chicken or fish, or served on top of fried eggs.
Cornbread is best served fresh from the oven but any leftover can be lightly toasted or warmed through and served with butter and jam, a fried breakfast or alongside fried fish.
For a healthier version of cornbread you can omit the sugar and use semi-skimmed milk instead of full fat. If you prefer, you can make individual cornbreads in a 12-cup muffin tin, in which case reduce the cooking time slightly.
1. For the tomato salsa: preheat the oven to 220C/gas 7.
2. Scatter the peppers, onions, chillies and garlic into a large baking tin and pour over the olive oil. Roast for 20-30 minutes or until the vegetables are tender and are beginning to blacken in places.
3. While the vegetables are roasting, heat a drizzle of olive oil in a heavy-based frying pan over a high heat, add the whole tomatoes and cook for 5-10 minutes, or until theyre charred on the outside but still soft and juicy on the inside. Turn them and cook for a few more minutes until charred all over (if using fresh tomatoes, peel off the skin when cool enough to handle).
4. Tip the tomatoes into the baking tin with the roasted vegetables, sprinkle over the salt, ground cumin and cumin seeds and roast for another 15-20 minutes.
5. Remove from the oven and scrape the vegetables into a bowl. Add a splash of water to the baking tin and use a wooden spoon to scrape up any bits that have stuck to the tin then stir these into the vegetables and leave to cool.
6. Once cool, stir in the coriander, lime and lemon juice and zest. Use a hand blender to roughly chop the vegetables and blend everything together. Taste for seasoning, adding more fresh chilli if you like it hot. Set aside.
7. For the cornbread: preheat the oven to 180C/gas 4.
8. Put the butter in a 23cm round or square baking tin and place in the oven for 2-3 minutes, or until melted, being careful not to let it burn.
9. Combine the flour, cornmeal, baking powder, salt and sugar in a bowl and make a well in centre. Crack in the eggs and pour in the milk and melted butter and stir well with a wooden spoon, working fast so that the butter doesnt harden.
10. Pour the mixture into the warm baking tin, transfer to the oven and bake for 35-40 minutes, or until risen and golden brown.
11. For the corned beef hash: while the cornbread is baking, put the potatoes in a large saucepan of water over a high heat, season with a generous pinch of salt, then bring to the boil and simmer for about 15 minutes, until they are soft but not falling apart. Drain well.
12. Heat the oil in a large frying pan over a medium heat, add the onion and garlic and fry for 2-3 minutes until softened. Tip in the potatoes, season with salt and freshly ground black pepper, stir well and fry for 8-10 minutes over a medium-high heat until the potatoes are golden brown and have formed a crust.
13. Preheat the grill to high.
14. Crumble the corned beef over the potatoes, gently stir together and cook for 3-5 minutes. Scatter the cherry tomatoes on top and transfer the pan to the grill for 2-3 minutes, to crisp up the potatoes and roast the tomatoes.
15. For the poached eggs: bring a small saucepan of water to the boil and pour in the vinegar. Gently crack 2 of the eggs into the water and poach for 2 minutes, or until cooked to your liking. Remove from the water with a slotted spoon and repeat with the remaining eggs.
16. To serve, top the hash with the poached eggs and serve with the tomato salsa and hot buttered cornbread.
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