This was one of the first dishes Nanny Flo taught me to make. Whilst she called it corned beef hash it certainly has a hint of bubble and squeak in there too. She had a strange thing where she made bacon and onion hash in the winter and corned beef and baked egg hash in the summer. I’m not entirely certain that I understand the seasonality but they were both very good!
This is one of the few dishes I eat with tomato ketchup. For me it’s nursery food, I guess.
I’m pretty sure the Nanny Flo version never included mozzarella though – when I made it with her it was always Double Gloucester. Just writing that makes me yearn for some of that orange cheesy loveliness – I haven’t had it for years.
6 large new potatoes
1 leek, cleaned and sliced into 2mm discs
1/4 head of white cabbage, finely shredded
2 tablespoons chopped chives
1 clove garlic, finely chopped or crushed
2 tablespoons chopped parsley (I used flat leaf for this but curly is just fine)
Small tin of corned beef, chopped
4 small eggs
75g grated mozzarella
1. Boil the potatoes, in their skins, until tender or cook for 6 minutes on full power in the microwave.
2. Steam the cabbage and leeks over the boiling potatoes.
3. Crush the potatoes and mix in the butter, garlic and chives. Then add the cabbage, leeks, corned beef and cheese until thoroughly combined.
4. Put the mixture into a shallow casserole dish and spread evenly across the bottom of the dish, making four tablespoon sized wells in the mixture.
5. Break the eggs carefully into each of the wells and bake in a pre-heated oven at 180C for 25 minutes.
6. Serve with a big dollop of ketchup!