Were you a person who enjoyed a hearty corned beef hash, before you crossed over to the vegetarian side? Yeah. Me either, but I was watching Diners. Dives & Drive-Ins on the food network the other night and someone had made this very dish, as a carnivore meal. I couldn’t remember the ingredients as it was 3am, so I threw this together this morning using leftover potato mash, cauliflower and peas; which my family had left from a dinner last night. Even though this was made with Quorn mince, I didn’t think I was going to enjoy it as much as I did. Thankfully Quorn mince is a lot more visually appealing than corned beef and a lot tastier, as well as being vegetarian – I couldn’t live without it. I don’t like to toot my own horn often, but my vegetarian ‘corned beef’ hash was full of flavour and didn’t require any additional sauce either, as the yolk acted like a natural sauce and when each element was spread on some warm, buttered wholemeal, crusty bread, this was definitely one meal I didn’t want to end in a hurry and the best part of all was that I didn’t feel bloated after it either.
This ‘corned beef’ hash is extremely simple to make too and providing you are using leftover vegetables, it’s fairly quick to make – I made this in 20 minutes. You can also replace the potato mash with cauliflower mash if you prefer and use whatever vegetables you have really. This doesn’t even have to be served as a big hash: you could make burger sized cakes with them too. I don’t have children myself and the future looks bleak for me, but I think this is definitely a good way to get those little tykes to eat their veggies, while getting a decent amount of protein too and you could even add a little more grated cheese over the top of the hash; if they are anything like me, they will devour the whole thing, or just pick the cheese off 😉
- 200g Mashed Potato
- 100g Cauliflower Mash (cooked)
- 100g Garden Peas (cooked)
- 1 Large Spring Onion
- 100g Quorn Mince (defrosted)
- 25g Low-fat Cheese
- 1 Free Range Egg White
- 1 Clove Garlic
- Handful Fresh Rosemary
- 1/2 tsp Chilli
- 5-10g Butter
- Salt to taste
- 1 Free Range Egg
- 2 Slices Wholemeal Bloomer Bread (optional)
- Heat a non-stick pan or skillet with the butter, on a medium heat.
- Add all of the ingredients minus the last two, into a mixing bowl and combine the ingredients evenly. You will need to grate the cheese and garlic, and chop the rosemary too before adding to the bowl.
- When your pan is hot enough, spoon half of the mixture into an 8′ frying pan, pat it and form it into a circle and cook on both sides until golden brown.
- Place your bread into a toaster or under a grill, then with the leftover butter, butter the toast.
- Pop the hash onto a plate and keep it warm with foil or in an oven with the heat down low.
- Crack the egg into the pan, place a lid over the top and cook until all the albumen has turned white.
- Plate up and enjoy.