Corned Beef Hash

[Rowlf]

I always chop potatoes and onion and a large carrot and boil them in a pan with a couple of bay leaves. Then when they cooked put cubed corn beef from a large tin and cook a little longer. I like a couple of teaspoons of Bisto powder to help thicken it slightly. Sometimes I add a suet crust and cover with a lid. My Granny called that 'pan pie'. All that is needed then is some beetroot to accompany it. Delicious !!

[fc:stanley]

So what happens with water from the potatoes ? Do you pour it down the drain?
I'm looking to make it like a pie kind of mix which is exactly what Margaret's will probably look like. Margret if not gravy granuals , then beef stock? And how much?

[GJWatson]

Mind you, if ya have Garlic in yer Hash, it will keep the vampires away whilst yer on yer way to the pub!

[Margaret Pilkington]

I don't put a stock cube in...but if you must then use one of the good ones(not OXO - yes it is a good cube for a meat pie or a hot drink, but tater hash shouldn't have brown juice) use a Knorr stockpot and cook the potatoes and onion in it.......it is up to you how much of the cooking liquor you leave in the mix...but it shouldn't be too 'soupy'.

[Turtle]

Originally Posted by Margaret Pilkington

No, No No Jay...this the way you do it.
one large potato for each person you are serving....cubed.
1 large or two medium sized onions finely chopped.
Place these ingredients into a large pan of slightly salted water and bring to the boil.
Simmer for about 25 minutes or until the potatoes begin to 'fall' slightly(this means that they look a bit frayed around the edges)........drain a little of the water off the potatoes.......then chuck into the mix 4oz(or 100grms) of corned beef for each person being served...give it a good stir untill all the corned beef is mixed with the spuds and onions........you could eat it at this point, but I would strongly suggest that you add about a tablespoon of tomato ketchup and leave to cook for a further five or ten minutes.......taste, and add any seasoning to personal taste.

If you want to turn this into spud pie.....put it into an ovenproof dish and put a shortcrust pasty lid on it(bought pastry is Ok for this - but I like to make my own) Bake on gas mark 7 for 25 minutes or untill the pastry is golden brown.
Serve with mushy peas, pickled beetroot or red cabbage.

That's how I do it, and I have never had anyone complain...or for that matter leave a scorrick.

Yummmmmm! Reminds me of my Mum's Meat & Potatoe Pie.

[jaysay]

Originally Posted by Margaret Pilkington

No, No No Jay...this the way you do it.
one large potato for each person you are serving....cubed.
1 large or two medium sized onions finely chopped.
Place these ingredients into a large pan of slightly salted water and bring to the boil.
Simmer for about 25 minutes or until the potatoes begin to 'fall' slightly(this means that they look a bit frayed around the edges)........drain a little of the water off the potatoes.......then chuck into the mix 4oz(or 100grms) of corned beef for each person being served...give it a good stir untill all the corned beef is mixed with the spuds and onions........you could eat it at this point, but I would strongly suggest that you add about a tablespoon of tomato ketchup and leave to cook for a further five or ten minutes.......taste, and add any seasoning to personal taste.

If you want to turn this into spud pie.....put it into an ovenproof dish and put a shortcrust pasty lid on it(bought pastry is Ok for this - but I like to make my own) Bake on gas mark 7 for 25 minutes or untill the pastry is golden brown.
Serve with mushy peas, pickled beetroot or red cabbage.

That's how I do it, and I have never had anyone complain...or for that matter leave a scorrick.

Neither have I Margaret, I've even been known to warm it up three days on the trot

[jaysay]

Originally Posted by Restless

Margaret! how could you slam Garlic

Garlic its like living next door to a ****

[Margaret Pilkington]

Originally Posted by jaysay

Neither have I Margaret, I've even been known to warm it up three days on the trot

And when you do that each plateful is better than the last......it is always better for 'standing'...shame that in our house, it doesn't get the chance.

[cashman]

Originally Posted by Margaret Pilkington

And when you do that each plateful is better than the last......it is always better for 'standing'...shame that in our house, it doesn't get the chance.

How true that is, Just had some 3 day old Lamb Stew fer Tea n Loverly.

[jaysay]

Originally Posted by Margaret Pilkington

And when you do that each plateful is better than the last......it is always better for 'standing'...shame that in our house, it doesn't get the chance.

Ah in my house there's only me and anybody trying to get my hash is liable to get their fingers chopped off

[US Angel]

I am with you Margaret no garlic in the corn beef hash

[cashman]

Corned beef hash is n old northern dish simple as, So NO garlic.

[Margaret Pilkington]

I am just in the process of using up the bum end of a joint of beef that we had for Sunday tea......it was put into a casserole with carrots red onions and chopped portobello mushrooms for Tuesday nights tea(served with steamed cauliflower, carrots and green beans) there was a dish of the casserole left...mainly lots of thick gravy with a few lumps of meat in it.....today I have chopped two carrots, two spuds a leek..these have been quickly fried and then sotened with some stock(home made)...the remains ot eh casserole have been tossed into the mis along with a cup of frozen peas and a handful of broad beans.
This will make a filling lunch for Ma, Nicola and me...and there is not a scrap of the beef joint left.

OK...tater hash it ain't but it is good, nourishing, tasty grub at not much cost.

[jaysay]

Originally Posted by cashman

Corned beef hash is n old northern dish simple as, So NO garlic.

If I'd have mentioned garlic in Hash the old fella would have done his nut

[essexshar]

If you are going to put a crust on has to be suet pastry