“We made this after looking at a heap of Zaar recipes, but then we left things out and put things in that needed to be used up! When Mark said "it looks so green" I just had to share. Even if no-one else likes it at least we've got it saved for next time. Measurements are a bit of a guess, so feel free to adjust to your tastes.”

Ingredients Nutrition

  • 1 teaspoon butter
  • 2 garlic cloves, crushed
  • 1 onion, minced
  • 500 g corned beef, chopped finely
  • 2 large potatoes, cooked and smashed (we leave the skins on)
  • 12 green capsicum, chopped finely
  • 1 zucchini, shredded and squeezed of excess liquid
  • salt and black pepper, to taste (lots of pepper for me, just a little on the egg)
  • 2 eggs, cooked how you prefer, to serve
  • toast, to serve


  1. Melt butter in frypan and saute garlic and onion until soft.
  2. Add all the other ingredients, except the eggs, toast and seasonings and mix well.
  3. Spread mixture evenly in pan and cook over a low heat, covered, about 15 minutes, until capsicum and zucchini are soft.
  4. Uncover and increase heat slightly then turn hash over to crisp the other side, about 10 minutes. Season with salt and pepper to taste.
  5. You may need to turn once again to get the potatoes nice and crispy.
  6. Meanwhile cook eggs and toast as you like.
  7. Serve hash on hot plates with eggs on toast alongside.
  8. If you MUST (like Mark) slather in tomato sauce!

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