Who doesn’t enjoy a corned beef hash!  Easy to make with standard store cupboard ingredients, filling and nutritious.  Comfort food.

I’ve taken my version of this recipe to the next level by the addition of a crispy cheesy topping.

Preparation in the air fryer is both quick and easy, just one dish required.  You can also prepare this as far as adding the topping – then just finish off in under 20 minutes in the air fryer.

Preparation Time:        10 mins

Cooking Time:               20 mins

Serves:                              2

Calories per serving:     634

Ingredients:

Potatoes, red, peeled                             –      450g

Corned beef, Princes                             –      207g

Spring onions, washed and
chopped into short lengths                  –      100g

Olive Oil                                                  –      7ml

Parmesan cheese, finely grated          –      2 Tbsps/20g

Onions, peeled and finely diced         –      ½ Med/90g

Cheddar cheese, coarsely grated        –      40g

Breadcrumbs, dry white or panko     –      20g

Sweetcorn, tinned, drained                 –      75g

 

Method:

Peel and cut potatoes into small cubes (about 1.5cm).  Peel and dice an onion. Put both into a shallow dish that can be used and fits into the air fryer.  Add the  olive oil to the potatoes and chopped onion, some salt and pepper and mix well to ensure that the potatoes are coated in the oil.

Place into the air fryer on the air fry setting at 160 degrees for about 15 – 20 minutes – until the potatoes are softened.  Stir occasionally and don’t allow to burn – a golden colour is fine.

Open the can of corned beef (best to chill in the fridge overnight to make this part easy!). Allow 100g of corned beef per person.

Cut the corned beef into large (2cm) chunks.  Stir the cubes into the potato/onion mixture ensuring that they are evenly combined.  Add about the drained (tinned) sweetcorn kernels. Stir through.

In a small bowl, mix 40g of grated mature Cheddar, 20g of finely grated Parmesan and 20g of Panko or other white dried breadcrumbs.  Mix until combined and sprinkle over the corned beef and vegetables in the dish to ensure complete coverage.

IMPORTANT FOR NEXT STAGE: Cover dish with a lid or with foil… placing in an air fryer will cause the breadcrumbs to fly about all over the place – this ensures they stay in the dish! I speak from experience!

Place the covered dish back into the air fryer, 160 degrees for about 7 minutes, then remove cover / lid, raise the temperature to 200 degrees and continue to cook for a further 5/6 minutes until the cheese is melted and breadcrumbs are toasted to a nice golden colour.

I served mine with peas and a generous dollop of sweet chilli sauce…..

 

Nutrition Data Per Serving

Calories (kcal)               633.5

Protein (g)                       42.5

Carbohydrate (g)           54.0

Fat (g)                             28.2

Fibre (g)                            5.5

Fruit & Veg                       1.8