Old Fashioned Corned Beef Hash
Old Fashioned Corned Beef Hash is a delightfully easy and delicious U.K retro dish that is still an economical way to feed your family. It uses only a few store cupboard ingredients for a really tasty feast.
Servings 4 servings
Ingredients
- 1 kg floury potatoes chopped 2cm chunks
- 1 large onion chopped 2cm chunks
- 340 grams corned beef tinned
- 120 mls vegetable oil
- 2 tbsp butter
- 3 tbsp worcestershire sauce
Instructions
- I chop my potatoes to roughly 2 cm chunks with my treasured vegetable chopper so the timings are for potatoes cut into that size, it will be longer if you have bigger chunks - obvs
- Place the chunks into a large saucepan and cold water. Boil for 5 minutes from the time it starts to bubble.
- Drain the potatoes and give them a little fluff and set aside.
- Place the oil and the onion in your frying pan and set over a medium heat.
- Cook until starting to brown, probably ten minutes.
- Add the potatoes and butter
- Fry until the edges are crispy, you may need to turn up the heat to make that happen.
- Once the potatoes have some brown and crispy edges add the corned beef and worcestershire sauce. If there is a lot of excess oil in the pan carefully remove it so that about 1 tbsp is still left in there - difficult I know to tell but just guess Susan.
- Fry the whole lot for another ten mins or so turning the mixture carefully with a flat fish slice so the beef doesn't break up too much.
- You can top with a runny fried egg for the full on retro experience.
Notes
Make sure your frying pan is large enough to make sure that the edges get crispy and brown.
Cooking the onions and potatoes in butter really gives this a fantastic buttery flavour.
Don't skimp on the worcestershire sauce, it really lifts the flavour factor in the dish.
Reheat in the microwave or in a hot oven (200C/400F)
Keep leftovers covered in the fridge. They will last well for a couple of days.