Low FODMAP and Gluten Free Recipe - Corned beef hash with poached eggs
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For the corned beef hash

4 potatoes, diced into cubes

3 tbsp olive oil

340g/12oz corned beef, tinned

Salt and freshly ground black pepper, to taste

1 tbsp vinegar

1-2 free-range eggs (per person)

Tomatoes, to serve

For the cornbread

300g/10½oz gluten free bread flour

315g/11oz cornmeal

200g/7oz icing sugar

1 tbsp gluten free baking powder

1 free-range egg

250ml/9fl oz lactose free milk

200g/7oz lactose free butter, melted

Recipes Recipes
*We recommend the help  of a registered dietician


For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside.

Heat a frying pan until hot. Add one tablespoon of the olive oil, add the potatoes and fry for a further minute.

Crumble in the corned beef and mix together. Spoon the mixture into a soup dish then place under the grill for three to four minutes, until crusty.

Bring a pan of water to the boil, add the vinegar and whirl the water around. Crack an egg into a ladle. Pour the egg into the pan and simmer for two minutes, until ready. Remove from the pan and drain.

Remove the hash from the grill and top with the egg. Top with a squeeze of ketchup and serve with hot corn bread.

For the cornbread, mix together the gluten free flour, cornmeal, icing sugar and gluten free baking powder. Make a well in the centre of the dry ingredients and add the lactose free milk and egg.

Mix together from the centre outwards, incorporating the dry ingredients into the wet gradually to create a dough-like paste. Add the melted lactose free butter last.

Place in a hot baking tin. Place in a hot oven for about 15 minutes until golden brown. Remove from the oven, allow to cool slightly. Turn out, cut into slices and serve with the corned beef hash.


Recipe adapted from: Good Food