Corned beef and potato hash

Corned beef and potato hash

By
From
Encyclopedia of Food and Cookery
Serves
6

Hash is a dish made from a mixture of diced food; it is a marvellous way of using leftovers. Vegetables, meats, poultry or fish are mixed with sauce, gravy or cream to moisten, seasoned well and heated through. Serve hash on buttered toast, in pastry, over rice or noodles, with mashed potatoes or on its own.

Ingredients

Quantity Ingredient
2 tablespoons butter
1 large onion, chopped
2 sticks celery, chopped
1 small green pepper, cored, seeded and diced
450g corned beef, minced
650g potatoes, cooked and diced
1 tablespoon worcestershire sauce
2 tablespoons parsley or chives, chopped
salt and freshly ground black pepper
80-170ml stock or cream
6 eggs, poached and kept hot, (optional)

Method

  1. Melt butter in a large saucepan, add onion, celery and green pepper and simmer very gently until tender. Stir in corned beef, potatoes, Worcestershire sauce, parsley or chives, salt and pepper.
  2. Stir over medium heat while gradually adding stock or cream. Cook until well blended and thoroughly heated. Place on a heated platter and serve topped with poached eggs, if using.
  3. Alternatively, sauté hash on a greased griddle or in a shallow-sided frying pan until well browned underneath. Remove carefully, folding like an omelette, and roll onto a heated serving platter.
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