Corned Beef Hash

Introduction & method

Corned beef hash is pure comfort food. It's easy to make, sometimes using leftovers, and fabulously tasty. There's no fixed standard for corned beef hash, but my version is as simple as can be, using not much more than potatoes, corned beef and onion.

Chop Things Up

Peel the potatoes and cut into 1cm (just under half an inch) cubes. Pop them in a pot with the stock, bring to boil and simmer to 10 minutes. Meanwhile, peel, slice and dice the onion, dice the corned beef - same size as potatoes.

Cook Things

In a large frying pan on medium heat, cook the onions for about 5 minutes. Your par-boiled potatoes should be ready by now, so drain and dry them and add them to the pan. Save the liquid the potatoes were boiled in. Let them cook for 10-15 until they are tender and the edges are a bit browned. Add more oil if you need to. Add the remaining cooking liquid from the potatoes, the mustard and the Worcester sauce. Turn up the heat so the liquid mostly evaporates. Mix the corned beef in with everything else - be careful with it as it can easily break up and turn to mush. Now have a taste and add salt and/or pepper if you wish. Some people like to have a crispy top on their hash. If you want this, pop it under the grill (broiler) for about 5 minutes before serving.