I have an Ainsley Harriet recipe that I often use (not sure if it could be frozen though) as it is quite a dry hash.
1 1/41b potatoes, cut into 1cm cubes 2 tblsp olive oil 1 large onion chopped 200g gram can corned beef cut into 1cm cubes leaves from 1/2 x 20g packet flat leaf parsley chopped salt and freshly ground pepper poached eggs, to serve
Place potatoes in a pan and cover with boiling water. Add a pinch of salt and bring to the boil, cover and simmer for 5 mins.
Meanwhile, heat the oil in a large frying pan. Add the onion and saute for 3-4 minutes until softened.
Drain the potatoes, then add the butter to the onion mixture. Once it is foaming, tip in the potatoes, season and saute for 8-10 minutes until the potatoes are crisp and golden.
Prepare the poached eggs, add the corned beef to the potato and onion mixture and continue to saute for another 3-4 minutes until the corned beef has broken down and crisped up in places. Stir in the parsley and season to taste. Serve with the poached egg on top.
Literally takes only 20 mins from start to finish. This feeds three of us.
I Normally use Corned beef potatoes onionsof your choice red onion or spring onion make a nice change, Worcester sauce black pepper and mixed herbs. Mash with butter and milk. If you want something different you can turn the hash into patties and fry or into a pie using shortcrust bottom and top.