iv got lots of potatoes that need using, oh and a tin of corned beef-inspire me please

[mothersmilk]

i bought a sack a couple of weeks ago have used a good few but they look as though i should use the rest pronto
any ideas?

corn beef hash !

ah lulu beat me too it.

ooooh yummy
can I have some please?

how do i make that?

sorry please

I hated corned beef hash when I was little and sometimes mum would make it into a pie with puff pastry. Much better. Nice with peas and brown sauce. Haven't had that for years!

Corn beef aside, you could make a gratin or dauphinoise with the potatoes.

I make a really simple gratin with layers of sliced potato and thinly sliced onion, a little bit of cream, black pepper and some cheese on top. Bake for about an hour. Good with steak or chicken.

aaah already posted

I wonder if it would be possible to make a sort of corned beef hash with quorn mince. I really fancy that spicy version now...

can i freeze mash
i do have alot of potatoes

Is this a wind-up? With a tin of corned beef (why? Why?) and a load of spuds, what else would you make but said corned beef hash?

chopstheduck i guess so i use alot of quorn would be like spicy shepards pie i think

it was more the tatties i was asking about

I love these for lunch....

Potato cakes

Grate 4-6 potatoes, Add half a cup of grated cheese and finely diced onion (optional).
Stir through 2 eggs, and half a cup of flour.

Heat fry pan with couple of tablespoon of oil.

Place large spoonfuls of misture into fry pan, flatten out slighty, fry till golden flip them and fry til golden again.

leek and potato soup

Potatoes Dauphinoise - layers of sliced spud, onion and salt and pepper, covered with beef stock and baked (tastes like a lighter, more meaty gratin).

Stovies - peel and chop potatoes, fry up in a bit of oil. Add vegetables and cooked leftover meat (or tinned corned beef...). Add a mugfull of stock (or leftover gravy). Put lid on. Turn down heat to a simmer. Bash about from time to time till all cooked through like rough mash with bits in. Yummy!

that one with the stock (but usually chicken) is called boulengere, as the bakers used to make it at the end of the day in their ovens!

Ah yes - it is Boulangere - Delia's recipe use beef stock, but Chicken sounds nice!

We never get through a big bag in time, so I have started par-boiling twice as many as I need, then taking out half, tossing in oil and freezing them. They make great crisp roasties - better than unfrozen ones actually. It also means I feel extra smug when I next need roast potatoes.

Not sure about frozen mash.