Selwyn Times: August 19, 2020
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
SELWYN TIMES Latest Canterbury news at starnews.co.nz<br />
Wednesday <strong>August</strong> <strong>19</strong> <strong>2020</strong> 23<br />
Tasty Bites<br />
Hashing up a breakfast of champions<br />
Corned beef/silverside<br />
isn’t everyone’s cup<br />
of tea and it’s often<br />
a textural thing. But<br />
leftover corned beef<br />
makes for an amazing<br />
fry-up the next day,<br />
which crisps it up nicely.<br />
In fact, forget leftovers,<br />
these recipes are worth<br />
cooking corned beef for<br />
by themselves<br />
Corned beef hash<br />
8 servings<br />
Ingredients<br />
3 tbsp butter<br />
3 cups potatoes, diced<br />
1 cup red capsicum, chopped<br />
½ cup onion, chopped<br />
500g corned beef, cooked/cubed<br />
1 tbsp Italian seasoning<br />
4 eggs<br />
¼ tsp salt (optional, as corned<br />
beef is already salty)<br />
¼ tsp pepper<br />
Pinch chilli flakes (optional)<br />
Directions<br />
Preheat oven to 200 deg C. In a<br />
medium sized oven-proof skillet,<br />
melt butter then add<br />
diced potatoes. Cook 5-7min,<br />
until the potatoes are tender and<br />
slightly crispy. Add capsicum and<br />
onions, and cook 4-6min until<br />
tender.<br />
Add the corned beef and cook<br />
until warmed and slightly brown.<br />
Crack the eggs on top of the<br />
hash. Place the skillet in theoven<br />
and bake for 8-10min until eggs<br />
are set. Season with salt, pepper<br />
and pinch of chilli flakes.<br />
Corned beef hash<br />
breakfast cakes<br />
10 servings<br />
Ingredients<br />
1.2kg Desiree potatoes, whole,<br />
unpeeled<br />
350g corned beef, roughly<br />
chopped<br />
2 tbsp wholegrain mustard<br />
¼ cup finely chopped chives<br />
2 eggs, lightly beaten<br />
1 cup plain flour<br />
2 tbsp olive oil<br />
1 tbsp butter, melted<br />
Fruit chutney, to serve<br />
Directions<br />
Boil potatoes for 25-30min or<br />
until tender. Drain. Cool for 10min.<br />
Roughly smash potatoes (so that<br />
they are still chunky). Set aside for<br />
30min to cool completely.<br />
Add beef, mustard, chives, eggs,<br />
and salt and pepper to potato.<br />
Stir until combined. Place flour<br />
into a separate bowl. Using ¼<br />
cupful of mixture at a time, shape<br />
potato mixture into 8cm patties.<br />
Refrigerate for 2hr or until firm.<br />
Lightly coat patties in flour.<br />
Preheat a non-stick pan over<br />
medium heat. Combine oil and<br />
butter in pan. When sizzling,<br />
add patties. Cook for 3-4min<br />
each side or until golden.<br />
Serve with chutney.
Change language