Corned Beef Hash

(Copied over from old blog…originally posted 3rd May 2009)

After talking about corned beef hash the other day I realised I hadn’t had it in about fifteen years! Corned beef hash (as I know it) was a staple meal on the narrow boat holidays that I used to go on with youth club when I was in my teens. We had some debate recently as how to make corned beef hash and there appears to be two camps – one side says it’s diced potatoes, corned beef etc fried with an egg on top and the other says it’s kind of like a cottage pie. I’m the latter, corned beef hash is most definitely corned beef topped with mashed potato!

So having realised I hadn’t had it in fifteen years and after discovering that Mr M had in fact, never had corned beef hash I had yearnings that needed to be satisfied. The first challenge I had was actually opening a can of corned beef – that was harder than it looked. What on earth does it need that little key thing for? What is the purpose? Anyway, after a sore finger and no success I did what any girl does – nope, Mr M wasn’t here to open it – I rang my mother, to which she very helpfully told me if all else fails, take a can opener to it, so this I did and it worked fine which left me pondering why on earth we need it in these stupid shaped cans, with a pointless way of opening it. Anyhow, after I had mastered the corned beef can it was all plains ailing and it turned out very nice. Mr M enjoyed it, little girly I ate it but didn’t look too enthused (she’s going through a difficult stage – she’s a Threenager after all), and the little fella loved it and asked for more.

I have a feeling it will definitely become a family regular.

The recipe below serves about 4 and I served it with peas and sweetcorn. I didn’t have any fresh herbs handy so I missed them out but it was fine.

Corned Beef Hash

Ingredients

25g butter
2 onions, chopped
1tbsp fresh thyme leaves
1tsp Marmite
350ml beef stock
150ml red wine
375g corned beef
2tbsp flat leaf parsley, chopped
salt and freshly ground pepper

For the topping;
750g potatoes, peeled
salt and freshly ground pepper
milk for mashing potatoes
25g butter
50g cheddar cheese, grated
25g breadcrumbs

Method

Preheat the oven to 200°C/gas 6.

Prepare the potatoes for the filling. Boil the potatoes in a large pan of simmering water. When they are just cooked, remove from the heat.

Meanwhile, heat the butter in a frying pan. Add the onions and thyme and fry for 3 minutes. Add in the marmite , stock and red wine and cook briskly until reduced by half.

Add the corned beef and parsley and season with salt and freshly ground pepper. Cook for 5-10 minutes, breaking it up with a fork.

Season the potatoes and mash them thoroughly with milk and the butter. Place the corned beef mixture into an ovenproof dish and top with the mashed potatoes.

Mix together the grated Cheddar and breadcrumbs. Sprinkle the mixture over the mashed potatoes and bake for 20 minutes until golden brown.

love & kisses
Mrs M x

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