 My family are getting a yearning for old-fashioned corned beef hash, but I can’t track down a recipe and have never eaten it myself. Any help gratefully appreciated.
Here’s my family’s corned beef hash. It’s very basic and is, in fact, a traditional wartime recipe. Corned beef hash is one of those dishes which, when well made, can be great, but there are some pretty grim versions. This is also the first time I have ever recommended using a stock cube when writing up a recipe! However it really does make the dish and shows all ingredients have their place.
Using cold potatoes and chilled corned beef helps prevent the mixture turning into unappetising slurry while mixing. This is a great dish to prepare ahead of time early or a day ahead and then store covered in the refrigerator ready for cooking quickly when wanted. I like to serve each portion with a lightly fried or poached egg.
Ingredients
4oz (115g) butter
1 large onion, chopped finely
2 lb (900g) boiled floury potatoes, cooled
1 200-340g can of corned beef, chilled
1 beef stock cube
Salt and ground white pepper
A little softened butter, for greasing
Method
Melt the butter in a small pan on the simmering plate and add the onion. Cook for a minute and then transfer to the simmering oven for 20 minutes, until softened.
Roughly mash the potatoes, aiming to leave a third of them as small rough chunks to give contrasting texture to the finished dish. Turn into a mixing bowl and add the butter and onions. Cut the corned beef into ¾ inch (1cm) chunks and add with the crumbled stock cube and seasoning. Mix just enough to incorporate and mix all the ingredients, but take care not to over mix in the interests of presentation. Lightly butter a lasagne dish and pile in the mixture.
2, 3 and 4-Oven Aga
Bake on a grid shelf on the floor of the roasting oven for 25-40 minutes, until piping hot and lightly browned.
Conventional Cookers
Bake in the centre of an oven pre-heated to 200°C/400°F/gas mark 6, until piping hot and lightly browned.
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