- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Effort: easy
For the corned beef hash
- 4 potatoes
- 50 ml vegetable oil
- 1 onion, diced
- 1 tsp finely chopped garlic
- 6 slices corned beef, (or 340g can)
- 8-10 cherry tomatoes
- 1 tsp vinegar
- 4-8 eggs, (2 per person), poached
For the salsa
- 1 red pepper, roughly chopped
- 1 green pepper, roughly chopped
- 1 yellow pepper, roughly chopped
- 2 large onions, roughly chopped
- 1-2 fresh chillies, roughly chopped
- 1 clove garlic, peeled
- 100 ml olive oil
- 1 kg tomatoes
- 1 tbsp salt
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 1 handfuls fresh coriander, 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, or polenta
- 1 tbsp baking powder
- 1 tsp salt
- 125 g caster sugar
- 2 large eggs
- 475 ml milk
1. For the corned beef hash: put the potatoes in a large pan of water, season with salt and bring to the boil. Simmer until the potatoes and drain well.
2. Heat the oil in a large frying pan. Add the onion and garlic, and fry gently until softened. Add the potatoes and season with salt and pepper. Stir well and fry for 8-10 minutes on a high heat. When the potatoes have a crust, crumble the corned beef into the pan. Fold together and cook for 3-5 minutes. Add the cherry tomatoes and place under a hot grill for 1 minute.
3. For the salsa: preheat the oven to 220C/gas 7.
4. Put the peppers, onions, chillies and garlic in a large baking tin. Pour over the olive oil over them and roast for 20-30 minutes or until they begin to blacken.
5. Coat the bottom of a frying pan with olive oil and put on a high heat. Put the tomatoes in the pan and cook for 5 minutes or until they are black underneath but still juicy inside the skins. Turn and blacken the skin all over. Take off the heat, allow to cool a little and remove the skins.
6. Add the tomatoes to the tin of roasted vegetables. Sprinkle with the salt and cumin and roast for 15 - 20 minutes.
7. Remove from the oven and transfer to a bowl. Leave to cool then stir in the fresh coriander, lime and lemon. Use a hand blender to blend and roughly chop the ingredients. Taste and season (you can add more chilli at this stage if you like it hot.
8. For the cornbread: set the oven to 180C/gas 4. Put the butter in a 23cm round or square tin and place in the oven to melt. Do not let it burn. Remove once melted.
9. Combine all flour, cornmeal, baking powder and salt in a bowl and make a well in the centre. Pour in the eggs, milk and melted butter. Stir vigorously with a wooden spoon.
10. Pour the mixture into the warm baking tin and bake in the oven for 35-40 minutes until risen and golden brown.
11. Serve the corned beef hash with the cornbread and salsa.
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