Corned beef hash:
Prep: 5 mins.
Cooking: 20 mins.
Serves: As many as…..
Rating: 2: Easy
- Potatoes and other veg leftover from a previous meal
- Can of corned beef
- Can of baked beans
- Table sauces in bottles – as desired
- Dried herbs – I like thyme with this
- Frying pan with a lid – or something to cover it with.
- Chop the onions and start to slowly soften them in a medium pan with a little oil.
- Cut up the potatoes and throw them in too. Give this mixture a couple of minutes to cook through whilst stirring to keep it all from sticking.
- Turn the pan down to the lowest setting available, put in a splash of water and cover the frying pan.
- Leave to just simmer’n’steam gently for a while; 5-10 mins-ish.
- Cut the corned beef into half-inch cubes. Remove the lid, turn up the heat and throw in the corned beef, baked beans and the herbs. The aim now is to combine all ingredients into an amorphous mass – almost like a big burger, except this one would fall apart as soon as you try to lift it out. There should be sort of a skin form as the food cooks on the hot pan. You might like to put in some table sauce(s). Tomato ketchup? Brown sauce? Lea & Perrins? Horseradish? Add what you like (but not tartar sauce).
- Give it a good stir. Try to form burger shapes if you want to. Personally, I don’t bother.
- This can be served with other veg, sweetcorn, bread and a salad, a burger bun….