Corned Beef Hash

meritaten

my version is -
third of a pan of potatoes
third of a pan of carrots - sliced
one or two onions depending on how big the pan is - the largest size pan in most sets will need two onions.
put the veg on to boil with as much salt as you normally would and then add either a beef oxo or a bovril cube.
simmer for about half an hour and drain thoroughly.
chop up a can of corned beef roughly and stir into the veg mix.
from this you can make pasties or little hash cakes by forming them into patties chilling for a while then dusting with flour before shallow frying. or just bung a plateful in the microwave till hot, or (my sons fave way) turning the lot into a large frying pan with a little oil and frying until the base is golden and crispy and the rest is hot! served with chips and brown sauce this was sons favourite meal. (I preferred worcestershire sauce personally and you can add that to the mix too if everyone likes it).

psso

My one is similar. Boil potatoes with an onion sliced through them. Drain off when cooked and add corned beef, mashing / stirring together. Then you can either tip it all into a hot frying pan or pop individual spoonfuls, like fishcakes, into the pan, depends if you want to be neat or not. Let the bottom of the mash get crispy and brown, turn over and do the same again then serve up with brown/tomato sauce and beetroot. Mmm. Think I`ll have that for tea tomorrow.

ticklepenny_2

Fry off onions, then add corn beef.
A the same time boil potatoes and carrots till soft, drain off most of the water leaving a cup or so in the pan. Add the corn beed and onions, I also add 4tsp gravy granules and a tin of beans and cook down. Once all mixed in well I pop in a casserole dish sprinkle with cheese and grill yummy!

nickyhutch

This is lush:

http://www.deliaonline.com/recipes/main-ingredient/meat/beef/corned-beef-hash-with-fried-eggs.html

wigglebeena

My Mum's version: 2 large tins of veg soup and 1 small tin of corned beef. Combine together and heat, at the same time as boiling up a panful of floury potatoes. Add hash to potatoes, and Yorkshire puddings too to fill up on. (My Mum's Yorkshires are the best Yorkshires...)

Super easy and jolly nice. Can't see why it wouldn't work with value/basic CB and soup, though we were a label snob family. (Or my dad was: my mum knew better than to try any own-brands on him. She might as well have suggested pasta, curry or any other foreign muck...)

Stephen_Leak

In true MSE fashion, I can do you two for the price of one. And a free history lesson. Evidently, sales of corned beef have increased in the past year.

CORNED BEEF HASH

This simple store cupboard classic can either be quickly fried in a pan or slowly cooked in the oven, when it is sometimes called a corned beef casserole.

Serves 2

INGREDIENTS

1 tin of corned beef
1 potato
1 onion
1 tablespoon of oil (if pan frying)
1 beef stock cube (if oven cooking)
125ml of water (if oven cooking)

METHOD

Cut the corned beef into 1cm (½ inch) cubes (see below). Peel the potato and chop it into 1cm (½ inch) cubes. Peel the onion and chop it into tiny pieces.

TO PAN FRY

Put the oil into a frying pan on a medium heat. Add the onion and fry until golden brown and softened. Stir frequently to stop it sticking.

Add the corned beef and potato. Fry until the corned beef starts to brown at the edges and the potatoes are golden brown and crisp. Stir frequently to stop it sticking.

TO OVEN COOK

Put the corned beef, onion and potato into an ovenproof dish with a lid. Add the stock cube and the water. Stir thoroughly.

Put the lid on the dish and cook in a preheated oven at 180°C, 350°F, gas mark 4 for about an hour until the potatoes are tender.

Remove the lid and cook for another 20 minutes until the top is browned.

ADDITIONS & ALTERATIONS

You can add all sorts of things to this basic recipe, for example, baked beans, chilli powder, garlic, herbs, mushrooms, spices, Worcestershire sauce.

Serve the pan fried version with a fried or poached egg and brown or tomato sauce.

The oven cooked version can be done with layers of sliced corned beef, onion and potato.

TIPS

It is easier to cut corned beef, if it has been chilled in the fridge beforehand.

HISTORICAL NOTE

Corned beef doesn’t contain any corn. The name came from the "corns" or grains of coarse salt used to cure it.

The earliest reference to corned beef is in the 12th century Irish poem Aislinge Meic Con Glinne or The Vision of MacConglinne, where it is a delicacy eaten by a king. Cattle were highly valued, and only killed when they were no longer able to provide milk or work. Any meat not cooked and eaten immediately would have been preserved using salt, which was also a very expensive commodity.

The Oxford English Dictionary doesn’t include "corned beef" until 1621.

skintstudentbabe

well iv seen all your recipes for corned beef hash and heres my version...... 1 tin new potatoes drained and chopped into rough cubes, 1 can of corned beef (chilled over nite) chopped into rough dice (not too small ) heat a nonstick pan over med-highish heat with couple sprays of frylight and toss in the potatoes and corned beef leave til it develops a crust and use a fish slice to turn the hash over ....it wil break up but dnt worry......leave it til it develops a new crust.....repeat once more,,,season well turn onto a plate and serve

Claire_Bear

Not exactly corned beef hash, but still very nice was an onion fried, add the corned beef cubes to the pan and fry until mushy. Add a tin of beans and heat through. Put in a pyrex dish, top with mashed potatoes and grate cheese on top. Cook until cheese is bubbly mmmmmmmm. We served it with garlic bread to mop it up too!

rendez2k

I've found an old tin of corned beef lurking in the cupboard. Has anyone got any good corned beef hash type recipes for the slow cooker? Ideally made from things I already have - maybe beans, stock and tomatoes?

And just on the slow cooker note - whats the longest you guys leave yours on for? I did a sausage casserole last week in it, left it for 12hours and it looked like it needed a damn good stir after! Not dry, but not great either.... I'm guessing 12 hours is a bit too long?

adelight

Just a tad too long! If I've got big-ish chunks of red meat, beans that take 1hr+ on the stove or big chunks of veg, I leave my 3.5l SC on for 4 hours on high max. For some reason my SC cooks really fast, a 1.2kg gammon joint only took 4 hours on low! I'd do a sausage casserole with split peas and chunky veg for 2-3 hours on high.

I'd stick the corned beef with diced potato, some sort of bean and tinned tomatoes. Don't know how well corned beef would take to being simmered for hours but I'm sure someone else here has more experience with it