Recipe: Corned Beef Hash
April 08, 2020Corned beef hash
Looking for a recipe to use up those old tins hidden at the back of your cupboard? Rummage hard enough and you’re sure to find a tin of corned beef. This hearty hash is a warming meal to enjoy next to a roaring campfire.
Ingredients
- 1 tin of corned beef
- 2 onions
- 2 tbsp Worcestershire sauce
- 1 tbsp wholegrain mustard
- 300g waxy potatoes
- 2 eggs if you can get your hands on any!
- Oil
- Optional toppings: grated cheese and your favourite table sauce
Method
- Leaving the skin on, cut your potatoes into 1cm cubes and simmer in a pot of boiling water for 5 minutes, then drain.
- Chop the corned beef into chunks of approximately 1cm.
- Mix the Worcestershire sauce and mustard and pour over the corned beef in a bowl. Set aside to marinate and continue with meal prep.
- Thinly slice the onions.
- Heat the oil in a frying pan suitable for use over the fire, such as our Netherton Foundry spun iron glamping pan.
- Fry the onion for 5 minutes – don’t worry if it starts to char slightly.
- Add the potatoes to the pan and keep them moving until they are nicely browned. You may want to add another glug of oil at this stage.
- Keep stirring the potatoes and onions for 5 to 10 minutes.
- Add the marinated corned beef to the pan, season to taste, and mix all the ingredients together for a further 5 minutes, allowing the beef to heat all the way through.
- Serve the hash into two bowls. If you have eggs, add more oil to the now empty pan and fry them. Serve on top of your bowls of hash.
- For extra flavour, add grated cheese and serve with your favourite sauce – brown sauce is particularly delicious with corned beef hash.