Some details about this recipe….
Prep: 20 mins | Cook: 60 mins | Serves: 4 | Cost: £ 6-7
So the girls and I have never really liked corned beef! However Paps always loved a corned beef sandwich!!!! Then we discovered this hash. Please try this, you will be shocked how delish this really is. Even the Grems love this one!
Ingredients
- 3 tins corned beef
- 2 onions
- 4 large potatoes
- large squirt tomato puree
- Splash (‘s) Worcestershire sauce (according to taste).
Method
- Start by peeling and cutting the potatoes into 1 inch cubes. Pop these into pan of slightly salted boiling water. Bring back to boil and cook until just soft. Drain and leave to cool.
- Cut your corned beef into similar size chunks as the potato and roughly chop your onions.
- Put a splash of olive oil in pan and add onions. Cook until soft and then chuck in the corned beef. Give this a mix around for a few minutes and then add to your potatoes.
- Squirt in some tomato puree and give it large with the Worcestershire sauce. Season with salt and pepper. Mix and put in either a slow cooker or oven dish.
- If putting in oven, cover dish with lid and cook on low(‘ish) until piping hot. If using a slow cooker, you can put on low if prepping several hours ahead or high if you want to eat within an hour. The potatoes want to be quite ‘waxy.’ The longer you cook this…the better it will be.
- Try not to ‘over stir’. We like it best when you still have ‘chunks’ of the corned beef.
- You can eat this on its own, but we like to carbo load with crusty bread.
Blags, Tips & Tricks
- I often batch cook this…..simply double or treble the amounts of ingredients.
- If you have any leftover you have a few options…..another meal, brunch with a ‘flat’ (fried) egg or an emergency lunch.
- It also freezes well. (Check out Paps’ tips on vacuum sealing 👉 Vacuum Sealing your Food – Jam Jam’s Kitchen ).