Dijon mustard gives a touch of heat to this hearty potato fry-up
(28 votes)
Cook: 40 Mins
Serves: 4
Nutritional Information
Each 300 serving contains
Energy
1293kj
309kcal
1293kj
309kcal
15%
Fat
14.1g
14.1g
Med
20%
20%
Saturates
4.8g
4.8g
Med
24%
24%
Sugars
6.3g
6.3g
Med
7%
7%
Salt
1.56g
1.56g
High
26%
26%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
431kj/103kcal
Typical energy values per 100g:
431kj/103kcal
Ingredients
540g tin Asda New Potatoes in Water, drained and halved
1tbsp rapeseed oil
1 large onion, chopped
3 large cloves garlic, finely chopped
340g tin Asda Corned Beef, cut into chunks
1tbsp Worcestershire sauce
1tsp Dijon mustard, plus extra to serve
Chopped parsley, to garnish
225g vine-ripened cherry tomatoes, roasted, to serve
85g watercress, to serve
Method
1
Put the potatoes in a pan of boiling water; simmer for 3-4 mins, until more tender but still firm. Drain and pat dry with kitchen roll.
2
Heat the oil on medium in a nonstick frying pan. Fry the onion with the garlic for 1 min, until softened but not turning brown.
3
Add the potatoes and fry for 7-8 mins, stirring often, until light golden. Add the corned beef, pushing down against the hot pan to crisp the base. Cook for 10 mins, stirring occasionally, to mix the crispy bits in with the rest of the hash.
4
Add the Worcestershire sauce, mustard and a grind of black pepper. Cook for 2 mins, stirring to combine.
5
Cook for 5 mins without stirring. Push down with a spatula to make sure the base is extra-crispy.
6
Divide the hash between 4 plates and sprinkle with the parsley. Divide the tomatoes and watercress between the plates. Add a dollop of mustard to serve.