Recipe kindly supplied by
Harbour & Jones
Remove the hash from the grill and top with the egg.
Top with a squeeze of ketchup and serve with hot, buttered corn bread.
For the cornbread, mix together the flour, cornmeal, icing sugar and baking
powder.
Make a well in the centre of the dry ingredients and add the milk and egg. Mix
together from the centre outwards, incorporating the dry ingredients into the wet
gradually to create a dough-like paste. Add the melted butter last.
Place in a hot baking tin. Place in a hot oven for about 15 minutes until golden
brown.
Remove from the oven, allow to cool slightly. Turn out, cut into slices and serve
with the corned beef hash.
For the cornbread
600
g plain flour
630
g cornmeal
400
g icing sugar
5
g baking powder
2
free-range
500
ml milk
400
g, melted butter
Ideal for a big family brunch
or lunch, or fewer very
hungry chicken keepers!
Ingredients – Serves 10
1.5
kg potatoes diced into cubes
90
ml olive oil
130
g onion, finely diced
10
g garlic clove, crushed
800
g corned beef, tinned
Salt and freshly ground black pepper,
to taste
30
ml vinegar
10
free-range eggs
Tomato ketchup, to serve