• 300 g corned beef (shredded)
  • 2 large potatoes (about 300g)
  • 1 large onion (diced)
  • a nob of butter
  • seasoning
  • 8 slices of parma ham
  • 4 figs
  • 2 balls buffalo mozzarella
  • 50 g rocket
  • balsamic dressing


  • Cut the potatoes into small dice and boil in salted water 5-10 minutes until tender.
  • Strain and leave to one side.
  • Fry the onion in the butter until golden brown.
  • Mix the beef with the onions and potato. When mixed fry in a non stick frying pan until crispy on both sides and hot through the center.
  • Place each hash in the center of the plate and top with parma ham, sliced fig and mozzarella broken into large chunks.
  • Put a few leaves of rocket on top with some balsamic dressing.