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 Corned Beef Hash Recipe

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A traditional recipe for the old favourite corned beef hash. Such warm and comforting food which is a staple dish, ideal for brunch or supper.

KEY POINTS
 Preparation Time: 15 minutes  Cooking Time:  35 minutes
 How Difficult Easy  Freeze?   No
 Servings

4 bowls

INGREDIENTS

For the Corned Beef Hash
25 g / 1 oz butter
2 chopped onions
1 tablespoon of fresh thyme (leaves only)
1 teaspoon Marmite (optional)
350 ml / 12fl ozs beef stock
150 ml / 5fl ozs red wine
375 g / 13 oz corned beef
2 tablespoons chopped flat leaf parsley
Salt and freshly ground pepper to taste
For The Topping
750 g / 1 lb peeled potatoes
Salt and freshly ground pepper to taste
2 tablespoons of milk for mashing the potatoes
25 g / 1 oz butter
50 g / 2 oz grated cheddar cheese
25 g / 1oz homemade white breadcrumbs
Green salad to serve

COOKING EQUIPMENT

A frying pan
Casserole dish


Ingredients for Corned Beef Hash

COOK'S NOTES

Preheat the oven to 200C or gas mark 6

I have happy memories of corned beef. Years ago my mum left me and my two sisters with our dad to go north to Newcastle to help her aunt move south. I think the only meal my dear dad could cook was corned beef hash. We survived on it for a couple of days, and although it was totally delicious, we were very glad when mum came home.

Our holiday picnics involved corned beef too.  I can remember sitting in the dykes on Hengistbury Head in Dorset having corned beef and tomato rolls with a cup of tea made on an old mentholated spirits stove with the sun overhead, ah bliss!!

METHOD

First peel the potatoes and cut them into chunks. Put them on to boil in  big saucepan of simmering, salted water. When they are just cooked, about 10 to 15 minutes, take off the heat and plunge them into cold water. When the potatoes are cool, drain and dice them smaller then leave to one side.

Heat the butter in a frying pan, then add the onions and thyme and fry them together for about 3 minutes until the onion is soft.

Add in the marmite if using, stock and red wine and cook rapidly until the liquid is reduced by half.

Add the corned beef, mashing it with a fork, parsley and season to taste.

Cook for 5 to 10 minutes.


Season the potatoes with salt and pepper then mash them with the milk and the butter.

Put the corned beef mixture into an ovenproof dish and spread the mashed potato on the top.

Mix the grated cheese together with the breadcrumbs then spread it over the top of the potato.


Cook for 20 minutes until the top has turned golden brown and nice and crunchy.


Serve with a green salad or you could even serve it with fresh vegetable of your choice.

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