Something like £5 million 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. 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.
- 250 g chilled corned beef, cut into 3cm pieces
- 1 large onion, peeled and chopped finely
- 300 g potato, cut roughly into 3cm pieces
- 400 ml beef stock, approx, boiling
- 3 tbsp vegetable oil
- 3 tbsp Worcester sauce
- salt and freshly ground black pepper
- Heat the vegetable oil in an ovenproof saucepan.
- Add the onion and cook over moderate heat to take on 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 the hash. 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 too much.
- Add the chunks of corned beef, stir well and heat through for a further 5 minutes, do not break up too much.
- Finally, add the roughly chopped parsley and re-season and serve with pickled red cabbage (see dads recipe) and pickled walnuts.
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