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Corned beef hash was a favourite at school dinner times, and I always looked forward to it coming on the menu. It was never an attractive looking dish, and was a homogeneous pile of corned beef, mashed potato and baked beans, and it was delicious!
Making corned beef hash is a simple thing, and it’s cheap as chips too! There are lots of different ways to make it, but my recipe uses chunks of potatoes rather than mash, and I don’t add baked beans either. I like my hash to have a bit of texture. I also think it needs a little spike of heat and acidity to cut through the fattiness. I used some worcester sauce and English mustard for that.
To make my corned beef hash you will need:
► 600g of maris piper potatoes
► 340g of corned beef
► 2 small onions
► 2 garlic cloves
► 1+1/2 tbsp of worcester sauce
► 2 tsp of English mustard
► About 450ml of beef stock
► Pepper
► Small knob of butter
► Oil for cooking
► Serve with fried eggs
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