Corned beef and beetroot fry-up
- Published: 23 Feb 17
- Updated: 18 Mar 24
Lazy weekends call for hearty, soul-soothing brunch recipes. This fry up is full of earthy, meaty flavours that’ll keep you going for the whole day. A great menu option for a boozy brunch.
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Serves 4-6
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Hands-on time 45 min
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Ingredients
- 450g floury potatoes, such as maris piper, peeled and cut into 2cm cubes
- 3 beetroot, peeled (use rubber gloves) and cut into 2cm cubes
- 30g butter or beef dripping
- 3-4 tbsp rapeseed oil
- 1 large onion, finely sliced
- 1 garlic clove, crushed
- 1 tbsp fennel seeds
- 200g tin corned beef, chopped
- Splash of Worcestershire sauce
- Handful of chopped fresh flatleaf parsley
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Method
- Boil the potatoes and beetroot in 2 separate pans of salted water for 5 minutes. Drain, then leave to dry.
- Meanwhile, heat the butter and 1 tbsp oil in a large frying pan over a medium heat. Fry the potatoes for 10 minutes, turning, until crisp, then remove to a plate. Repeat with the beetroot, adding more oil if necessary.
- Heat another 1 tbsp oil in the pan and fry the onion, covered, for 10 minutes until soft. Add the garlic and fennel seeds and fry for a minute more. Add to the potato and beetroot.
- Heat the pan again and add 1 tbsp of oil. Add the corned beef and fry over a medium heat for 5-10 minutes, without stirring, so it crisps up. Use a large spoon/fish slice to turn it over, then fry for 5 minutes more. Return all the cooked veg to the pan, stir in the Worcestershire sauce, then serve topped with the chopped parsley.
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- Recipe from September 2013 Issue
Nutrition
For 6
Nutrition: per serving
- Calories
- 212kcals
- Fat
- 11.4g (4.5g saturated)
- Protein
- 10.7g
- Carbohydrates
- 16.4g (4.1g sugars)
- Fibre
- 2.6g
- Salt
- 0.7g
delicious. tips
Corned beef is salt beef that’s been finely minced, with a little gelatine added. It’s great fried. The corns are the tiny pieces of rock salt it’s cured with – in Old English any ground particles or grains were known as corns.
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