Corned Beef Hash
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.
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 methylated spirits stove with the sun overhead, ah bliss!!
For the Corned Beef Hash
25g / 1oz 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
375g / 13oz corned beef
2 tablespoons chopped flat leaf parsley
Salt and freshly ground pepper to taste
For The Topping
750g / 1½ lb peeled potatoes
Salt and freshly ground pepper to taste
2 tablespoons of milk for mashing the potatoes
25g / 1oz butter
50g / 2oz grated cheddar cheese
25g / 1oz homemade white breadcrumbs
Green salad to serve
Frying pan
Casserole dish
Pre-heat oven to 200°C / Fan 180°C / Gas Mark 6 / 400°F
Corned beef is an English method of serving cheap cuts of beef such as brisket, it dates back several hundred years to the 1600s. The beef is slow cooked for a long time in a salty solution which results in very tender meat. Originally all the fat from the beef was retained and mixed with the beef although nowadays, much of the fat is removed.
Recently, corned beef has become significantly more popular after many decades of being out of fashion. The same can be said of slow cooked brisket which is now considered a delicacy.
First peel the potatoes and cut them into chunks. Put them on to boil in a 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.
STEP 2Heat 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, 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.
Note that corned beef already contains salt, so taste the mixture before adding any more salt, it probably is not needed. Cook for 5 to 10 minutes.
Frying Corned Beef Hash filling
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.
Spread mash over Corned Beef Hash filling
Cook for 20 minutes until the mah topping has turned golden brown and nice and crunchy.
Serve with a salad or you could serve it with fresh vegetables of your choice. My personal favourite is with baked beans.
Corned Beef Hash served with salad