[Margaret Pilkington]

I have always made my corned beef hash by frying some onions.......adding chopped up corned beef, slicing potatoes thinly and boiling them until they are soft....and then I throw in the fried onions and the corned beef.......sometimes I will add a stock cube. I have never thought of adding the corned beef and onions to mashed spuds.
We do fry up any leftovers though....and these are usually better than the original.
This dish is best served with mushy peas and pickled red cabbage or beetroot.