Bring diced potatoes, parsnips, carrots and turnips to a boil in a pan then reduce the heat, simmer for 10 minutes then drain.
Add the corned beef, finely chopped onion and beef stock.
Heat some oil in a skillet and add then add entire mixture from pan.
Cook until golden brown around 10 – 15 minutes then turn the hash over in the skillet and again cook for a further 10 minutes.
Add salt and pepper to taste…Yummy!
Featured recipe and other recipes contained on this site are not the property of Princes and have been uploaded as part of the Princes Corned Beef Hash Clash competition.