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Chilli beef hash

publication date: Jan 27, 2012
author/source: Fiona Beckett
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Corned beef is an underrated source of protein - a meaty treat for hard-up carnivores.

Serves 2-3
About 15 minutes
Cost: 60-80p a head

3 tbsp oil
1 large onion, peeled and roughly chopped
2 cloves of garlic, peeled and crushed
1-2 tsp sweet pimenton
(Spanish paprika), paprika or mild chilli powder
1 x 340g tin of corned beef, cut into cubes
3 medium to large cold or freshly cooked potatoes, roughly chopped
3 heaped tbsp chopped fresh parsley (optional but good)

If you haven't got any left-over potatoes peel and quarter three and boil them until just cooked. Heat the oil in a large frying pan or wok. Cook the onion over a moderate to low heat until beginning to brown (about 6/7 minutes) Add the garlic and 1 rounded teaspoon of pimenton or paprika and cook for another minute then add the corned beef and potatoes. Break them up roughly with a spatula then turn the heat up and cook, turning the mixture over occasionally until it begins to form a crust (about 5-8 minutes) Add the chopped parsley and season with salt and a little extra pimenton if you think it needs it. Serve on its own with ketchup or with a fried egg on top.


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