Total Calories 1,698, Feeds 4 = 425 calories
Replace the tinned sweetcorn with frozen peas, if you like. 2½ tbsp sunflower oil (310 calories) 1 large red onion, sliced into thin wedges (91 calories) Knob of butter (10g = 74 calories) 400g waxy potatoes (such as charlotte), cut into 2cm chunks () (I used the small ones, left skin on and cut in half) (308 calories) 1 tsp chilli flakes (15 calories) 2 tsp dried thyme or 2 or 3 sprigs of fresh (3 calories) 300g tin corned beef, cut into chunks (555 calories) 100g sweetcorn, canned, drained and rinsed (78 calories) 4 eggs (264 calories) Parboil potatoes for about 6-8 minutes. At the same time, add 1 tbsp of the oil to a large frying pan and gently fry the onion over a low heat for 6 minutes to soften. Remove to a bowl and set aside. Add another splash of oil and the butter to the pan, increase the heat to medium-high and fry the potatoes for 10 minutes until beginning to crisp and turn golden. Stir in the chilli flakes and dried thyme, fry for another minute or so, then add the corned beef. Season Continue frying the corned beef, stirring occasionally, for 5 minutes until starting to crisp. Stir in the sweetcorn and return the cooked onion to the pan. Cook for a couple more minutes to warm through. Meanwhile, heat the remaining olive oil in another large frying pan, crack the eggs into the pan and fry until the white has just set. Serve the corned beef and sweetcorn hash on warmed plates and top each serving with a fried egg.
All calories are taken from The UK's top rated diet website | Nutracheck you can also find calories on the NHS website Calorie checker - NHS (www.nhs.uk) which is also powered by the Nutracheck app.