Corned Beef with Potato and Apple Hash

15 minutes + 1 hour 40 minutes Serves 4


  • Corned Beef:
  • 1 tsp olive oil
  • 1 onion, peeled and finely sliced
  • 1 clove garlic, peeled and finely chopped
  • 750g corned silverside
  • 2 Tbsp Worcestershire sauce
  • ¼ cup Signature Range Mustard Pickle Relish
  • Knob of Butter
  • Salt and black pepper
  • Mustard Sauce:
  • 150ml Homebrand cream
  • 1 tsp mustard
  • Salt and pepper
  • Potato and Apple Hash:
  • 10g butter
  • 2 Tbsp olive oil, plus extra for frying
  • 1 onion, peeled and finely sliced
  • 1 clove garlic, peeled and finely chopped
  • 4 potatoes, peeled, par-boiled and grated
  • 1 apple, skin left on and grated
  • ½ cup Homebrand frozen peas
  • 1 egg
  • 1 tsp dried sage
  • Salt and pepper
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To make the corned beef:

Place silverside in a large pot and cover with water. Bring to the boil and cook for 75 minutes. Reserve 100ml of the stock for sauce. Once silverside is cool, remove fat and slice thinly.

Place oil, onion and garlic in a large saucepan, sauté gently. Add silverside and toss in onion mixture.

Add Worcestershire sauce and mustard pickle relish. Cook for a further 2 minutes. Add knob of butter then season.

Continue to cook until meat is crispy and falling to pieces, this should take about 5 minutes. Remove from heat.

To make the sauce:

Pour cream, stock and mustard into a pot. Mix well, bring to a boil then simmer for 5 minutes. Taste and season.

To make the hash:

Place butter, oil, garlic and onions in a frying pan and sauté gently for 7-10 minutes until onions are golden brown. Remove from heat and set aside to cool.

Use a clean tea towel to squeeze the excess liquid out of the apples. Place potatoes and apple into a large bowl with peas, egg, sage and onion mixture, season and mix well.

Preheat oven to 180?C. In the same frying pan over a medium heat, add extra oil. Divide mixture into 4 and cook in 2 batches. Cook on one side until golden brown, then gently flip over and cook on the other side. Keep warm in oven while you cook the remaining mixture.

Serve corned beef on top of the hash, drizzle over mustard sauce and garnish with parsley.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Jax Hamilton

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