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Charita Jones from Market Kitchen
Enjoy a little spicy soul food from the Deep South in Charita Jones's hearty recipe

 

Corned beef hash with salsa and cornbread

Corned Beef Hash with Salsa and Cornbread

Method

 
1. For the corned beef hash: put the potatoes in a large pan of water, season with salt and bring to the boil. Simmer until the potatoes and drain well.

2. Heat the oil in a large frying pan. Add the onion and garlic, and fry gently until softened. Add the potatoes and season with salt and pepper. Stir well and fry for 8-10 minutes on a high heat. When the potatoes have a crust, crumble the corned beef into the pan. Fold together and cook for 3-5 minutes. Add the cherry tomatoes and place under a hot grill for 1 minute.

3. For the salsa: preheat the oven to 220C/gas 7.


4. Put the peppers, onions, chillies and garlic in a large baking tin. Pour over the olive oil over them and roast for 20-30 minutes or until they begin to blacken.

5. Coat the bottom of a frying pan with olive oil and put on a high heat. Put the tomatoes in the pan and cook for 5 minutes or until they are black underneath but still juicy inside the skins. Turn and blacken the skin all over. Take off the heat, allow to cool a little and remove the skins.

6. Add the tomatoes to the tin of roasted vegetables. Sprinkle with the salt and cumin and roast for 15 - 20 minutes.

7. Remove from the oven and transfer to a bowl. Leave to cool then stir in the fresh coriander, lime and lemon. Use a hand blender to blend and roughly chop the ingredients. Taste and season (you can add more chilli at this stage if you like it hot.


8. For the cornbread: set the oven to 180C/gas 4. Put the butter in a 23cm round or square tin and place in the oven to melt. Do not let it burn. Remove once melted.

9. Combine all flour, cornmeal, baking powder and salt in a bowl and make a well in the centre. Pour in the eggs, milk and melted butter. Stir vigorously with a wooden spoon.

10. Pour the mixture into the warm baking tin and bake in the oven for 35-40 minutes until risen and golden brown.

11. Serve the corned beef hash with the cornbread and salsa.

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easy
 
Serves: 4
Prep: 15 min
Cook: 45 min
 
 

Ingredients


For the corned beef hash

4 Potatoes
50ml vegetable oil
1 onion, diced
1 tsp finely chopped Garlic
6 slices corned beef, (or 340g can)
8-10 cherry tomatoes
1 tsp vinegar
4-8 Eggs, (2 per person), poached

For the salsa

1 red pepper, roughly chopped
1 green pepper, roughly chopped
1 yellow pepper, roughly chopped
2 large Onions, roughly chopped
1-2 fresh Chillies, roughly chopped
1 garlic clove, peeled
100ml Olive oil
1kg Tomatoes
1 tbsp Salt
1 tsp ground cumin
1 tsp Cumin seeds
1 handful fresh Coriander, chopped
1 lemon, juice and zest
1 lime, juice and zest

For the cornbread

225g Butter
225g plain flour, sifted
225g medium yellow cornmeal
1 tbsp Baking powder
1 tsp Salt
125g caster sugar
2 large Eggs
475ml Milk

 

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