Something like £5 million pounds is spent treating people on the NHS from cuts sustained from opening corned beef tins, so be careful. Also always chill the tin well before attempting to open, it makes a huge difference.
My Auntie Joey, who lives in Leyland Lancashire, makes the best corned beef hash, and this is based on her recipe of years ago.
- 250g chilled corned beef, cut into 3cm pieces
- 1 large onion, peeled and chopped finely
- 300g potato, cut roughly into 3cm pieces
- 400mls beef stock approx, boiling
- 3 tbsp vegetable oil
- 3 tbsp Worcester sauce
- salt and freshly milled black pepper
Heat the vegetable oil in an oven proof saucepan.
Add the onion and cook over a moderate heat to take a little colour, then add the potatoes and stir together.
Add the beef stock, Worcester sauce, salt and pepper and bring back to the boil.
Cover, turn the heat down and simmer gently or pop in a moderate oven for 20 minutes until the potatoes are cooked and starting to break up.
This is essential to hash, so the stock is thickened by the potato breaking down, but still leaving some solids.
You may need to add a touch more stock, if the potatoes dry out to much.
Add the chunks of corned beef, stir well and heat through for a further 5 minutes, do not break up to much.
Finally add the roughly chopped parsley and re season.
Serve with pickled red cabbage (see dads recipe) and pickled walnuts.