Recipe by Nadette Mifsud
Ingredients:
- 1 packet tortillas
For the corned beef hash:
- 6 potatoes, peeled and quartered
- 1 can Bordon corned beef finely chopped
- 1 bunch green onions, chopped
- Salt & ground black pepper to taste
- 2 cloves garlic, crushed
- 1 tbsp butter
- 1/4 cup tomato salsa
For the pecan rice:
- 1 cup basmati brown rice
- 2 tbsp butter
- 1/4 cup finely chopped onion
- 1/2 cup finely chopped pecans
- 2 tbsp minced parsley
- 1/4 tsp dried basil
- 1/4 tsp ground ginger
- 1/4 tsp ground black pepper
- 1/4 tsp salt
Instructions:
For the corned beef hash:
- Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm about 15min. Drain and finely chop.
- Cook beef in a large non stick skillet. Stir in green onions, salt & pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant.
- Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 min. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping every 5 min until hash stays together and has a golden crust, 10 to 15 min.
- Optional - poach an egg and place on top of hash.
For the pecan rice:
- In a saucepan bring 2 cups water to a boil. Add rice and stir, cook for about 20-40min.
- When rice is done, melt butter in a small skillet over medium heat. Sauté onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.
For the tortilla chips:
- Cut tortillas in triangles, season with salt and fry until golden.