corned hash in a flash

A satisfyingly savoury winter warmer - just the job for a chilly January evening

Serves 5, ready in 30 mins

1tbsp vegetable oil
2 onions, sliced
1tsp chopped parsley
2 potatoes, diced
2 parsnips, peeled and the tough core removed, then cut into 2cm chunks
1 reduced-salt beef stock cube
340g corned beef, chopped
1tbsp Worcestershire sauce
1tsp coarse-grain mustard
Green salad and 5 fried eggs, to serve

Heat the oil in a large frying pan. Fry the onions and parsley for 5 mins over a medium heat. Add the potatoes, parsnips and the crumbled stock cube.

Add 350ml boiling water to the pan and simmer for 15-20 mins, stirring, until the veg is tender and most of the liquid has cooked off.

Stir in the corned beef, Worcestershire sauce and mustard. Season with pepper. Serve with salad on the side and a fried egg on top, if you like.

Energy; 391 kcals, Fat; 6.3g, Saturates; 5.7g, Sugars; 9g, Salt; 2.04g