Corned Beef and Apple Hash

clock 15 minutes + 2 hours bowl Serves 4


  • butchery beef silverside corned, per kg
  • ½ onion, peeled and chopped roughly
  • Pinch peppercorns
  • 20 g butter
  • 2 Tbsp olive oil
  • 1 onion, peeled and sliced
  • 2 cloves garlic, peeled and diced
  • 4 potatoes, peeled and par-boiled
  • 2 apples, 1 grated and 1 sliced thinly
  • 1 tsp dried sage
  • 2 eggs
  • Salt and freshly ground pepper
  • Oil for cooking hash cakes
  • 1 broccoli, steamed
  • 4 Tbsp chutney
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  • Place silverside into a large saucepan and cover with water. Add chopped onions and peppercorns. Bring it to a boil, then return to a simmer for 1 ½ hours. Remove any fat then shred the meat while warm.

  • Heat 10g butter and oil in a frying pan to a medium heat. Add sliced onions and garlic. Cook for 7-10 minutes until the onions are golden brown.

  • Preheat oven to 180ºC.

  • Grate potatoes and 1 apple into a large bowl. Add onion mix, sage, eggs and shredded meat. Season with salt and pepper then mix well. Divide mixture into 8 even sized balls.

  • Heat a little oil in a frying pan. Cook the hash in batches of 2, squashing the balls into cakes. Brown on each side for 2-3 minutes. Keep warm in the oven while you cook the remainder.

  • Clean the frying pan. Heat the remaining 10g butter and fry apple slices on each side for 2 minutes.

  • Serve 2 hash cakes per person with apple slices, chutney and steamed broccoli.

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