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Corned
Beef Hash Recipe |
CookUK.co.uk |
KEY POINTS
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Preparation Time: |
15 minutes |
Cooking Time: |
35 minutes |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
4 bowls |
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INGREDIENTS
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For the Corned Beef Hash |
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25 g / 1 oz butter |
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2 chopped onions |
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1 tablespoon of fresh thyme (leaves only) |
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1 teaspoon Marmite (optional) |
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350 ml / 12fl ozs beef stock |
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150 ml / 5fl ozs red wine |
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375 g / 13 oz corned beef |
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2 tablespoons chopped flat leaf parsley |
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Salt and freshly ground pepper to taste |
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For The Topping |
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750 g / 1½ lb peeled potatoes |
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Salt and freshly ground pepper to taste |
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2 tablespoons of milk for mashing the potatoes |
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25 g / 1 oz butter |
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50 g / 2 oz grated cheddar cheese |
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25 g / 1oz homemade white breadcrumbs |
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Green salad to serve |
COOKING EQUIPMENT
A frying pan
Casserole dish
COOK'S NOTES
Preheat the oven to 200°C 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. |
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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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