Corned Beef Hash
Corned Beef Hash
Corned beef hash became popular in the UK when rationing was introduced after World War II. The meat itself could be supplied in tins from places all over the world and with the addition of potatoes, made a nourishing meal for families that found it difficult to find cuts of fresh meat.
However, Corned Beef Hash is not something I remember from my childhood, the reason being, as travellers, money was usually tight, because working on the fair grounds in the summer depended mainly on the weather and in the winter it was a case of scraping a living wherever one could to eke out the money from the the summer. Plus, we had very little space in the vardo (wagon), so no room to store things like tinned food, etc.
Food was purchased on a daily basis and depending what was earned that particular day, dictated what was was bought. The one thing we very rarely had to buy was the protein, i.e. Meat and fish. Father was a good provider of that, we always had an abundance of Rabbits, Hares, Pheasant, Partridge and the occasional Trout and hedgehog (Yes, I’ve eaten hedgehog many times and it’s delicious too, but don’t worry, I won’t be posting any recipes for it in the foreseeable future!)
This is the Brand I can get here in Spain
However, as I grew up and settled down to a more normal way of life (well, sort of normal), I came across quite few things that were new to me and one of these was this very tasty Corned Beef Hash. Now I realise there are going to be hundreds of people contacting me saying “That’s not how to do it”, Well I’m afraid it’s always like that with any recipe, simply because every Mother or Grandmother had their own method with any recipe, usually depending on what ingredients were plentiful in the area.
So for those of you who do have a favourite way of making this dish may I suggest you try mine and then if you feel the urge, experiment a little afterwards. Plus, if you have a favourite ‘Corned Beef Hash’ recipe do please let us have it, you can either leave it in the comments below, email it or use the Contact Me page at the top of this page.
Corned Beef Hash
Not all Comfort Foods can be classed as healthy, that’s probably the reason they’re so comforting, however, this traditional British beauty is not only comforting, but extremely nourishing too.
Amongst my many recipe books I have two or three dedicated to just comfort foods and in my top 10 list, is this this ‘Corned Beef Hash’ recipe. It’s so simple to make but delivers such flavour and satisfaction you’ll just love. In fact I quite often make a double quantity because it tastes even better the next day.
By the way, for any of my friends reading this who live across the pond (USA) this recipe is specifically for canned corned beef, it does not work very well with the home-made corned beef favoured where you live, sorry!
If you already make this dish but have any different twists you use, do please let me know, I’m always interested in trying something different.
Corned Beef Hash
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 50 g butter unsalted
- 2 onions large, finely sliced
- 450 g potatoes unpeeled and cut into ½-inch cubes
- 700 mL beef stock hot made up stock cube is OK
- 400 g corned beef cut into 2.5cm cubes
- 4 tbsp. Worcestershire sauce
- 2 tbsp. mustard whole grain
- 4 tbsp. garden peas frozen
- 2 tbsp. vegetable oil
- 4 eggs large
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Heat the butter in a large heavy-base frying pan; it should be bubbling but not browning
- Now add the finely sliced onions and cook until they are soft and just starting to brown around the edges.
- Next add the potatoes to the pan with the onions and toss thoroughly making sue everything is coated with the butter, if necessary, add a little more butter. Cook gently for 5 minutes, tossing from time to time. Add the beef stock, bring to a gentle boil, reduce the heat and cook for a further 3 minutes.
- Add the corned beef cubes, the Worcestershire sauce, and mustard and cook slowly for 20 minutes, stirring with a spatula and it’s important from now on, please take care not to over-stir the pan otherwise you will break-up the corned beef and the potatoes. We don’t want that do we?. So, try to keep them as intact as possible during the cooking.
- Keep the hash over low heat as you incorporate the frozen peas.
- Heat the vegetable oil in another frying pan until hot and fry your eggs as yoi like them, I like mine with runny yolks, but do whatever you prefer.
- Now divide the hash between four hot plates and top with a fried egg. Serve immediately with a dollop of HP Sauce on the side.
Category: British, Cuisine, Main Courses, Meals for 1 or 2, Meat, Recipes
Subscribe
If you enjoyed this article, subscribe to receive more just like it.
Hi Lisca, No they don’t. I buy mine from Carrefour when they have it.
That sounds yummy. Does Mercadona sell corned beef?
[…] You might also like my Corned Beef Hash Recipe too, HERE Corned Beef & Potato Slice Print Prep time 40 mins Cook time 45 mins Total time 1 hour 25 mins Author: Mr. Paul Recipe type: Mains/Snack Cuisine: British Serves: 12 Ingredients […]