Corned Beef Hash

fc:stanley · 07-10-2013, 18:02

So , I'm making this great northern creation tonight! So, what's your best recipe for it?

Looking to make it a little brothy and not all dry so what's your tips?

cashman · 07-10-2013, 18:16

Corned beef hash: Recipes: Good Food Channel Best i can do F.C. i aint exactly a chef.

jaysay · 07-10-2013, 18:42

Loads of spuds cut up and sliced finely, two oxo cubes, finely cut up onion, large tin of argentines finest cut up into small pieces, salt stick it in a pan for a couple of hours, finish of in the oven, then get stuck in

entwisi · 07-10-2013, 20:45

I'm clearly foreign as I like a dose of garlic in mine...

then theres nowt wrong with chucking a bit of cumin/coriander/chilli/fenugreek etc in it

but I also dont mind it "plain" but best is fried up with a nice crust on the bottom

Margaret Pilkington · 07-10-2013, 20:46

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.

Margaret Pilkington · 07-10-2013, 20:48

Quote:

Originally Posted by entwisi

I'm clearly foreign as I like a dose of garlic in mine...

then theres nowt wrong with chucking a bit of cumin/coriander/chilli/fenugreek etc in it

but I also dont mind it "plain" but best is fried up with a nice crust on the bottom

Oh No. that is an abomination .........those things shouldn't be anywhere near tater hash. Yes entwisi...you must be foreign!

ossy kid · 07-10-2013, 21:28

To complicated for me, cook your spuds, when they're done mash them with butter, cut up the corned beef and mix it all in, mix in a few chopped onion bits. Put all in a frying pan with more butter and fry until brown. Couple of fried eggs and some beans and and you're done.

Alan Varrechia · 07-10-2013, 23:43

Corned beef hash down our way, was always potatoes, cubed, chopped onion and chopped carrots. Cooked till almost done, season and add gravy granules last add corned beef and served with red cabbage and lots of brown sauce. Yum.

Restless · 08-10-2013, 06:52

Quote:

Originally Posted by jaysay

Loads of spuds cut up and sliced finely, two oxo cubes, finely cut up onion, large tin of argentines finest cut up into small pieces, salt stick it in a pan for a couple of hours, finish of in the oven, then get stuck in

no beef?

fc:stanley · 08-10-2013, 07:48

Thank you everyone for their inputs , will be definitely be putting some to use!

Always wondered how people were getting the broth consistency so obviously gravey granuals is obviously the answer!

Margaret Pilkington · 08-10-2013, 07:52

Oh No..not gravy granules..please that is nearly as bad as garlic and al that other foreign muck.

Restless · 08-10-2013, 08:49

Margaret! how could you slam Garlic

Margaret Pilkington · 08-10-2013, 08:56

I am not slamming garlic..it has its place...just not in corned beef hash!

Restless · 08-10-2013, 08:58

Quote:

Originally Posted by Margaret Pilkington

I am not slamming garlic..it has its place...just not in corned beef hash!

Ah. Then I apologise

My friend Ernie(rip) made a wonderful spicy broth

Margaret Pilkington · 08-10-2013, 09:13

I am not a great fan of garlic.....though I do accept it has some wonderful medical potential(antibacterial, antiviral..helps heart health etc) I do use it but infrequently as I do not cook (or eat) very many foreign foods.......I do make a mean risotto and that has a suspicion of garlic in it......but that is where my foray into foreign food ends.

tater hash is a good old fashioned dish...which (in my opinion FWIW) needs no fancy culinary intervention.....I don't think it can be improved by these additions.
The only way you can improve it is to have another plateful.