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