Corned Beef Hash

This recipe has to be one of my all time favourite comfort foods. It’s easy to prepare, filling and really cheap……what’s not to love!

If you have any leftovers (doesn’t often happen with my lot), you can refridgerate them overnight, top with a pastry crust and serve with steamed cabbage for a second cheap and tasty meal.

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Corned Beef Hash
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Prepare the potatoes & carrots by peeling and cutting into cubes.
  2. Boil the prepared vegetables for around 8-10minutes until almost cooked.
  3. Whilst the vegetables are cooking peel & dice the 2 onions.
  4. Fry the unions in the oil on a medium heat until starting to soften.
  5. When the onions are almost cooked, add the cubed corned beef to the pan and stir.
  6. Drain the vegetables and add these to the pan too.
  7. Stir everything together and cook for 2 or 3 minutes.
  8. Add the gravy and seaason well with salt & white pepper.
  9. Cook gently until the vegetables are completely soft and the corned beef has broken down.
Recipe Notes

Serve piping hot in warmed soup bowls with brown sauce on the side.

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