It's hardly sophisticated but it is tasty, easy and cheap. Also, I have fond memories of eating corned beef hash with impoverished student friends. So here's how I did it in lockdown with a bag of potatoes from the stockpile that the supermarket was selling off at a reduced rate, and my own emergency stash of corned beef tins (that sounds much worse than it really is*).
You need a couple of big saucepans and a large baking tray.
Finely chop and sweat off two white onions. Dice two tins' worth of corned beef. Assuming you can get it out of the tins whole. By some miracle I did this time around, here's one tin's worth sliced and ready for dicing.
Meanwhile peal and dice some large white potatoes. Boil them, but not to a mush - you aren't going to mash them.
When the onion is done, turn off the heat and throw in the diced corned beef, stir it around to pick up the onion and whatever oil you cooked it in.
Drop the onion/corned beef mix into a large baking tray. I added two generously heaped teaspoons of curry paste and a vigorous dusting of garam masala (all I could find in the cupboards, you may have other suitably curry/spicy additions available). Turn this all over to distribute whatever flavourings you have added.
Then throw in the drained boiled potato, and turn everything over to mix it around - but not to a pulp, you want some structure. At this point I added another heaped teaspoon of curry paste and more garam masala.
I like cheese, so I grated cheddar over the top. And I happened to have two tomatoes that needed using up, so I added the slices to the top.
Bake. Middle oven, not too hot (I did it at 170 in my fan oven, which cooks hot, for about 30 minutes). Really you just want it hot all the way through, so whatever it takes in your oven to do that. Here it is done and out of the oven:
There's only one suitable green vegetable for this - peas.
* I don't habitually keep lots of corned beef in the house. But I did buy four or five tins late last year and put them aside for exactly this sort of eventuality. An easy and flavoursome meal.
You need a couple of big saucepans and a large baking tray.
Finely chop and sweat off two white onions. Dice two tins' worth of corned beef. Assuming you can get it out of the tins whole. By some miracle I did this time around, here's one tin's worth sliced and ready for dicing.
Meanwhile peal and dice some large white potatoes. Boil them, but not to a mush - you aren't going to mash them.
When the onion is done, turn off the heat and throw in the diced corned beef, stir it around to pick up the onion and whatever oil you cooked it in.
Drop the onion/corned beef mix into a large baking tray. I added two generously heaped teaspoons of curry paste and a vigorous dusting of garam masala (all I could find in the cupboards, you may have other suitably curry/spicy additions available). Turn this all over to distribute whatever flavourings you have added.
Then throw in the drained boiled potato, and turn everything over to mix it around - but not to a pulp, you want some structure. At this point I added another heaped teaspoon of curry paste and more garam masala.
I like cheese, so I grated cheddar over the top. And I happened to have two tomatoes that needed using up, so I added the slices to the top.
Bake. Middle oven, not too hot (I did it at 170 in my fan oven, which cooks hot, for about 30 minutes). Really you just want it hot all the way through, so whatever it takes in your oven to do that. Here it is done and out of the oven:
There's only one suitable green vegetable for this - peas.
This looks great. I love corned beef hash, it's such an easy meal, but I always think of it as being a 'winter meal'. I'm fascinated by you adding curry paste and garam masala. I'd never have thought of that. I usually just add a wack of Lee & Perrins, but I'll definitely try the curry paste combo next time I make it.
ReplyDeleteYum, that looks delicious. Love corned beef hash but have never done it with spices, will have to try. Mine usually comes with brown sauce (which I suppose is spice of a sort) and a fried egg.
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