This is a proper feast of a breakfast and by using carrot and
celeriac instead of potato, you cut down the calories and add
extra flavour. We usually make this with a can of corned beef,
which is great stuff, but we’ve also tried it with leftover homemade
corned beef and it’s even better. There’s a recipe in our
Meat Feasts book if you want to try it. It’s not as fatty as the
canned beef either.
Put the celeriac and carrots in a saucepan and pour over just boiled
water to cover. Bring the water back to the boil, cover
the pan and cook the vegetables for 7 minutes. They should
be just cooked through. Drain thoroughly.
Meanwhile, heat the oil in a large frying pan. Add the onion
and cook it over a medium heat until it’s starting to soften. As
soon as the vegetables are ready, add them to the frying pan
along with the corned beef. Cook for 5 minutes until a crust
has formed on the bottom of the mixture.
Put the tomato purée and mustard into a small bowl or jug
with the beef stock and Worcestershire sauce and whisk well.
Pour this mixture over the corned beef and vegetables and
stir thoroughly. Cook for another 10 minutes, stirring every so
often, until there are plenty of crusty brown bits interspersed
through the mix.
While the hash finishes cooking, heat another frying pan and
spray it with oil. Add the eggs and fry them until the whites
have just set. Serve the hash with the eggs on top.
For another delicious breakfast recipe from the Hairy Bikers try their recipe for homemade English breakfast muffins, or visit our Hairy Bikers page for more recipes.
The Hairy Bikers Eat to Beat Type 2 Diabetes by Si King and Dave Myers (Seven Dials, £12.99) is out now.
Visit our breakfast and brunch recipe hub for more tasty ways to start the day, including recipes for huevos rancheros, eggs Benedict and more