How do you make corned beef hash??(26 Posts)
Never made before but would like to try as sounds tasty & will be cheap. DH hates baked beans though & lots of recipes seems to include them??
I make mashed potato and then mix it with corn beef.. cover in cheese and bake - very easy and quick - sometimes bake some eggs in the top of it and serve with lots of ketchup ... nursery food of the gods!
My corned beef hash is more like a stew. I simmer vegetables from longest to shortest cooking time in a bit of beef stock, with tomato purée and Worcester sauce added, onions, carrots, pearl barley or broth mix, potatoes then sprouts until all the veg are nearly cooked. Then I add half a pint of thick bistro best instant beef gravy and a cubed tin of corned beef.
Then I add dumplings which are finished off in the oven with the lid off so they go crispy.
I use the Delia recipe Nicki linked to. It's lovely & I can't stand corned beef. I follow the recipe to the letter.
Everybody makes it differently, don't they?!
Mine is chopped up onions, diced corned beef, baked beans (sorry OP) in a casserole dish, with chopped boiled potatoes as a layer on top, then all baked in the oven.
Haven't had it since I left home, as my DC won't eat it. Quite sad, actually, because I love it, and have fond childhood memories of it.
We also used to call it "cowboy pie".
Baked beans in corned beef hash? Really? Never heard of that before! I fry an onion, then add some cut-up cold boiled potatoes and fry those too, until they start to brown and crisp up, then add chopped corned beef and plenty of black pepper. Let it fry as a whole 'cake' thing, it swim, then break it up, turn it and repeat until all the crusty crunchy bits are melding with the softer stuff. Dump on plates. Apply to faces.
IMO, beef dripping is the best fat to use for frying it up and a fried egg on top of each portion is just
I love that they are all so different!
mrspremise yours is a fried one, mine is a baked one...
i do mine in the slowcooker...
sweat onions and celery until lovely and soft, tip them into the slow cooker, add in the raw peeled and chopped tatties, plenty of seasoning, and some stock...usually worcestershire sauce/tomato puree/squoosh of ketchup/oxo cube/blob of marmite...whatever you have really
give that a really good stir about and then add in the corned beef cut into cubes.
lid on and with my slow cooker on high it probably will be ready in about five hours, or do it on low for the whole day.
Also did exactly the same with the remains of a beef joint that dh roasted to death, it really improved that for sure!
I do a super-cheap version:
1 large onion
1 tin Tesco Value new potatoes (15p)
1 tin Tesco Value corned beef
1 beef stock cube
Any leftover veg
Chop and simmer the carrot if not already cooked.
Chop the corned beef into cubes, pour LOTS of Worcester sauce over them, as much as it will soak up.
Fry the onion and cooked veg until soft. Drain and chop the potatoes, add to the pan and fry a little. Transfer to oven dish.
Put the corned beef in the pan to sizzle a bit, then add the stock, made up to about 1/4pt. Tip the whole lot in the dish and bake for about 20-25 mins at gas 6. Add cheese on top if you like.
Makes 3-4 good sized portions and costs approx 50p per portion.
I fry onion slices and little carrot cubes, add to mashed potato and corned beef, cheese on top, bake, serve with beans or cabbage. Beans don't go in the hash surely?
The one I was taught at school was. Mashed potato, then fry some onions I use red as all of the dc eat them. When onions didn't add diced corned beef to the pam and once that warmed through add the mash and stir it all together. You can then serve it with veg/beans or a fried egg. Or make it into cakes and fry until crispy and then serve with veg/beans etc.
You need plenty of onion and plenty of black pepper. My dad makes his with chilli in it.
It has to have beans in otherwise it isn't a hash and strictly no veg (other than onion)
Is this a regional thing?
I like the sound of Catsclaus' version. I'd add green beans but not baked beans.
Right here is my take on it ( from dear Mum )
Into a casserole dish that has a lid.
All uncooked !
Sliced onion/sliced potato/ sliced carrot/sliced corned beef.
Tin of Campbells condensed beef and veg soup
Layer of onion , then sprinkle in carrots randomly, layer of corned beef, top with a solid layer of sliced potatoes. Each layer season with a bit of salt and pepper, and a bit of meat stock cube.
Keep on making layers and finish with potatoes on top.
Mix a dessertspoon of flour in water to make a thick paste
Pour/spread over top
Pour on the soup, and add extra liquid until it comes up to just below top of layers.
Cook for at least 2 hours at 180, check half way through that it is not drying out on top , give it a bit of a mix if necessary.
My grown up kids love this
Corned beef hash with roast tomatoes recipe
1 x 340g tin corned beef
1 large onion
4 medium white potatoes
2 tsp English mustard
1 tbsp Worcestershire sauce
Handful fresh parsley
4 large tomatoes
4 poached eggs (optional)
Preheat the oven to 200C / Gas Mark 6. Halve the tomatoes, rub with a little olive oil, salt and pepper and place on a baking tray. Cook at the top of the oven for 15-20 minutes while you make the hash.
Wash the potatoes and chop roughly into large cubes. Cover with boiling water in a saucepan, add a little salt and boil for 5 minutes. Drain and keep to one side.
Peel and slice the onion and heat a couple of tablespoons of oil in a large frying pan. When almost smoking hot, add the onion and fry for 5 minutes until softened and slightly coloured. Next add a little more oil to the pan followed by the cubed potatoes. Fry for another 5 minutes, turning everything over in the oil every so often. The onions and potatoes should turn golden and slightly crisp at the edges.
Cube the corned beef into 1cm chunks and add to the potatoes and onion. Stir together well over the heat and then fry for another 2 or 3 minutes, adding a little more oil if the pan is dry. Add plenty of seasoning at this point, along with the mustard, Worcestershire sauce and roughly chopped parsley.
Serve with the cooked tomatoes and if you're hungry a poached egg on top of each serving.
I don't care what anyone says I like it alongside baked beans but not in it.
CatsClause I am going to try your recipe in the SC
I do a stew (sorry no quantities!) and have it with pickled red cabbage and crusty bread
Fry onions until soft. Add peeled chopped potatoes, and chopped carrots. Cover with water to just over level of the veg. Add oxo cubes, and pepper, and lea and perrins. Bring to boil then simmer until soft. Add chopped corned beef, stir well and eat
He he, all so different!!!!
I still haven't decided which one to try
....I think I've been doing it wrong.
Our is: boil potatoes then mash them (both me and my DS like skin-on potatoes in mash). Open tin of corned beef, and cube. Mix cubed beef in with mash, then serve in bowls. Add gravy or ketchup as you like. It's so easy and so delicious, and so comfort-food.
(I will give sliced fruit and veg to my kid before I serve this, as I don't think it has a vitamin in it!)
Chopped corned beef add cheese sauce & onions, cover in mashed potato & add a sprinkle of cheese to the top. Comes out resembling something the cat threw up but tastes lovely.
1 tin corned beef
1 tin beans
dash Worcestershire sauce
boil potatoes and then fry
heat beans in microwave
chop corned bee into cubes
add all to pan and then serve
Baked beans, cheese and eggs? Oh my!
You're all wrong, obviously
It's a large chopped onion, softened in a little oil in a big pan, some peeled chopped potatoes, a tin of corned beef, cubed, a squirt of tomato purée, two beef oxo cubes, a bit of Worcestershire sauce, black pepper and water to cover. Boil the crap out of it for a while to make sure the spuds are soft then simmer, stirring occasionally in case it sticks. It's usually ready within the hour.
I suppose you CAN put other things in it, carrot, swede, tin of tomatoes, ok, maybe even some beans. But never cheese or eggs! Good grief!!
Mrspremise you make your corned beef hash exactly as I do, therefore, yours is exactly correct. i do the same with a leftover bit of roast beef. The proportion of meat to potatoes is highly variable, depending on how many people you are trying to feed with that can of corned beef/end of roast. You can always boil more potatoes.
If there is leftover mash instead of roasties, I fry the onions, chop the meat, mix into the mash, and fry in hamburger sized patties, or sometimes one pan sized patty. We always have mash with turkey on Thanksgiving in the US, so turkey hash on Friday was common in my family. (Thanksgiving is always on a thursday, and the day after is an unnamed holiday, though the depressing name 'Black Friday' is making it's way in, even with those who don't shop that day.)
In Scotland, I have learned, they call hash 'stovies' and the recipes also cover the range from crispiness (the correct way, as you and I know) to thick and stew-like. People have firm preferences, and it's the sort of thing couples should sort out before making a commitment.
In culinary school, we learned haché was a french term for chopping or mincing and that's where the dish 'hash' got it's name. That doesnt clarify the liquid question though.
HeffalumpsnWoozles that ain't hash, that's a weirdly cheesy shepherd's pie!
<gets to the barricades>
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