Perfectly seasoned corned beef is pan-fried with potato, cheese and breadcrumbs for a tasty breakfast hash.


  • 2 onions, chopped

  • 1 tbsp fresh thyme leaves

  • 25g butter

  • 1 tsp marmite

  • 350ml beef stock

  • 150ml red wine

  • 375g corned beef

  • 2 tbsp chopped flat leaf parsley

  • salt and pepper to taste

  • For the filling

  • 250g potatoes, peeled

  • Dash of milk

  • 25g butter

  • 50g cheddar cheese

  • 25g breadcrumbs


  • 1.

    Pre-heat oven to 200C.

  • 2.

    Boil the potatoes in plenty of simmering, salted water. When they are just cooked, remove from the heat and cool in cold water. Drain, dice and leave to one side.

  • 3.

    In a frying pan, fry the onions and thyme in the butter for about 3 minutes. Add the marmite, stock and red wine and reduce by half. Add the corned beef, parsley and some salt and pepper and cook for 5-10 minutes, breaking it up with a fork.

  • 4.

    Season the cooled potatoes and mash them thoroughly with some milk and butter. Place the corned beef mixture into an ovenproof dish and top with the mashed potatoes. Grate the cheese and mix together with the breadcrumbs. Sprinkle the mixture over the mashed potatoes and bake for 20 minutes to cook through and brown the top.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 950kj
  • Fat Total 58g
  • Saturated Fat 27g
  • Protein 44g
  • Carbohydrate 50g
  • Sugar 8g
  • Sodium 2996mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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