Corned beef hash

My parents brought me up as a Hindu and so we didn't eat beef at home. However they were of the view that outside of our home I should eat whatever I was given and so I tried various forms of beef. I generally find the flavour of beef too strong but (due to numerous school dinners) I developed a taste for corned beef that has endured.

This recipe is my version of corned beef hash. It is made using English corned beef which doesn't appear to have a US equivalent. This is good stodgy comfort food and perfect for winter.

Serves 2 as a main course

Ingredients

•  2 large floury potatoes - peeled and cut into wedges
• 1 tablespoon - light tasting vegetable oil
• 1 medium onion - coarsely chopped
• 175 grams corned beef - diced
• 2 tomatoes - diced
• 1 teaspoon salt
• 1 teaspoon black pepper - freshly ground
• Tabasco sauce - to taste
• Worcester sauce - to taste

Method

1. Boil the potatoes in a pan for 20 minutes or until cooked. 
2. While the potoatoes are cooking heat the oil in a heavy bottomed panl.
3. Add the chopped onions and let them cook until they are soft and transparent.
4. Now add the corned beef and cook for 2-3 minutes.
5. Add the tomatoes, salt, pepper, Tabasco sauce and Worcester sauce and stir well.
6. When the potatoes are cooked, drain and mash them.
7. Add the potatoes to the corned beef mixture and stir well.
8. Taste the hash to check the seasoning and condiments. Adjust as required.
9. Serve immediately.

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