Accrington Web - Corned Beef Hash

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fc:stanley

07-10-2013 18:02

Corned Beef Hash

So , I'm making this great northern creation tonight! So, what's your best recipe for it?

Looking to make it a little brothy and not all dry so what's your tips? :)

cashman

07-10-2013 18:16

Re: Corned Beef Hash

Corned beef hash: Recipes: Good Food Channel Best i can do F.C. i aint exactly a chef.:D

jaysay

07-10-2013 18:42

Re: Corned Beef Hash

Loads of spuds cut up and sliced finely, two oxo cubes, finely cut up onion, large tin of argentines finest cut up into small pieces, salt stick it in a pan for a couple of hours, finish of in the oven, then get stuck in

entwisi

07-10-2013 20:45

Re: Corned Beef Hash

I'm clearly foreign as I like a dose of garlic in mine...

then theres nowt wrong with chucking a bit of cumin/coriander/chilli/fenugreek etc in it

but I also dont mind it "plain" but best is fried up with a nice crust on the bottom

Margaret Pilkington

07-10-2013 20:46

Re: Corned Beef Hash

No, No No Jay...this the way you do it.
one large potato for each person you are serving....cubed.
1 large or two medium sized onions finely chopped.
Place these ingredients into a large pan of slightly salted water and bring to the boil.
Simmer for about 25 minutes or until the potatoes begin to 'fall' slightly(this means that they look a bit frayed around the edges)........drain a little of the water off the potatoes.......then chuck into the mix 4oz(or 100grms) of corned beef for each person being served...give it a good stir untill all the corned beef is mixed with the spuds and onions........you could eat it at this point, but I would strongly suggest that you add about a tablespoon of tomato ketchup and leave to cook for a further five or ten minutes.......taste, and add any seasoning to personal taste.

If you want to turn this into spud pie.....put it into an ovenproof dish and put a shortcrust pasty lid on it(bought pastry is Ok for this - but I like to make my own) Bake on gas mark 7 for 25 minutes or untill the pastry is golden brown.
Serve with mushy peas, pickled beetroot or red cabbage.

That's how I do it, and I have never had anyone complain...or for that matter leave a scorrick.

Margaret Pilkington

07-10-2013 20:48

Re: Corned Beef Hash

Quote:

Originally Posted by entwisi (Post 1078639)

Oh No. that is an abomination .........those things shouldn't be anywhere near tater hash. Yes entwisi...you must be foreign!:D

ossy kid

07-10-2013 21:28

Re: Corned Beef Hash

To complicated for me, cook your spuds, when they're done mash them with butter, cut up the corned beef and mix it all in, mix in a few chopped onion bits. Put all in a frying pan with more butter and fry until brown. Couple of fried eggs and some beans and and you're done.

Alan Varrechia

07-10-2013 23:43

Re: Corned Beef Hash

Corned beef hash down our way, was always potatoes, cubed, chopped onion and chopped carrots. Cooked till almost done, season and add gravy granules last add corned beef and served with red cabbage and lots of brown sauce. Yum. :D:D:D

Restless

08-10-2013 06:52

Re: Corned Beef Hash

Quote:

Originally Posted by jaysay (Post 1078618)

no beef?

fc:stanley

08-10-2013 07:48

Re: Corned Beef Hash

Thank you everyone for their inputs , will be definitely be putting some to use!

Always wondered how people were getting the broth consistency so obviously gravey granuals is obviously the answer!

Margaret Pilkington

08-10-2013 07:52

Re: Corned Beef Hash

Oh No..not gravy granules..please that is nearly as bad as garlic and al that other foreign muck.

Restless

08-10-2013 08:49

Re: Corned Beef Hash

Margaret! how could you slam Garlic :D

Margaret Pilkington

08-10-2013 08:56

Re: Corned Beef Hash

I am not slamming garlic..it has its place...just not in corned beef hash!

Restless

08-10-2013 08:58

Re: Corned Beef Hash

Quote:

Originally Posted by Margaret Pilkington (Post 1078709)

I am not slamming garlic..it has its place...just not in corned beef hash!

Ah. Then I apologise :D

My friend Ernie(rip) made a wonderful spicy broth :D

Margaret Pilkington

08-10-2013 09:13

Re: Corned Beef Hash

I am not a great fan of garlic.....though I do accept it has some wonderful medical potential(antibacterial, antiviral..helps heart health etc) I do use it but infrequently as I do not cook (or eat) very many foreign foods.......I do make a mean risotto and that has a suspicion of garlic in it......but that is where my foray into foreign food ends.

tater hash is a good old fashioned dish...which (in my opinion FWIW) needs no fancy culinary intervention.....I don't think it can be improved by these additions.
The only way you can improve it is to have another plateful.

Rowlf

08-10-2013 09:44

Re: Corned Beef Hash

I always chop potatoes and onion and a large carrot and boil them in a pan with a couple of bay leaves. Then when they cooked put cubed corn beef from a large tin and cook a little longer. I like a couple of teaspoons of Bisto powder to help thicken it slightly. Sometimes I add a suet crust and cover with a lid. My Granny called that 'pan pie'. All that is needed then is some beetroot to accompany it. Delicious !!

fc:stanley

08-10-2013 11:38

Re: Corned Beef Hash

So what happens with water from the potatoes ? Do you pour it down the drain?
I'm looking to make it like a pie kind of mix which is exactly what Margaret's will probably look like. Margret if not gravy granuals , then beef stock? And how much?

GJWatson

08-10-2013 12:02

Re: Corned Beef Hash

Mind you, if ya have Garlic in yer Hash, it will keep the vampires away whilst yer on yer way to the pub!

Margaret Pilkington

08-10-2013 12:17

Re: Corned Beef Hash

I don't put a stock cube in...but if you must then use one of the good ones(not OXO - yes it is a good cube for a meat pie or a hot drink, but tater hash shouldn't have brown juice) use a Knorr stockpot and cook the potatoes and onion in it.......it is up to you how much of the cooking liquor you leave in the mix...but it shouldn't be too 'soupy'.

Turtle

08-10-2013 12:30

Re: Corned Beef Hash

Quote:

Originally Posted by Margaret Pilkington (Post 1078641)

Yummmmmm! Reminds me of my Mum's Meat & Potatoe Pie.

jaysay

08-10-2013 17:24

Re: Corned Beef Hash

Quote:

Originally Posted by Margaret Pilkington (Post 1078641)

Neither have I Margaret, I've even been known to warm it up three days on the trot :D

jaysay

08-10-2013 17:25

Re: Corned Beef Hash

Quote:

Originally Posted by Restless (Post 1078705)

Margaret! how could you slam Garlic :D

Garlic its like living next door to a ****:D

Margaret Pilkington

08-10-2013 18:48

Re: Corned Beef Hash

Quote:

Originally Posted by jaysay (Post 1078781)

Neither have I Margaret, I've even been known to warm it up three days on the trot :D

And when you do that each plateful is better than the last......it is always better for 'standing'...shame that in our house, it doesn't get the chance.

cashman

08-10-2013 19:51

Re: Corned Beef Hash

Quote:

Originally Posted by Margaret Pilkington (Post 1078802)

And when you do that each plateful is better than the last......it is always better for 'standing'...shame that in our house, it doesn't get the chance.

How true that is, Just had some 3 day old Lamb Stew fer Tea n Loverly.:D

jaysay

09-10-2013 17:34

Re: Corned Beef Hash

Quote:

Originally Posted by Margaret Pilkington (Post 1078802)

And when you do that each plateful is better than the last......it is always better for 'standing'...shame that in our house, it doesn't get the chance.

Ah in my house there's only me and anybody trying to get my hash is liable to get their fingers chopped off :D

US Angel

10-10-2013 03:23

Re: Corned Beef Hash

I am with you Margaret no garlic in the corn beef hash

cashman

10-10-2013 10:38

Re: Corned Beef Hash

Corned beef hash is n old northern dish simple as, So NO garlic.

Margaret Pilkington

10-10-2013 11:17

Re: Corned Beef Hash

I am just in the process of using up the bum end of a joint of beef that we had for Sunday tea......it was put into a casserole with carrots red onions and chopped portobello mushrooms for Tuesday nights tea(served with steamed cauliflower, carrots and green beans) there was a dish of the casserole left...mainly lots of thick gravy with a few lumps of meat in it.....today I have chopped two carrots, two spuds a leek..these have been quickly fried and then sotened with some stock(home made)...the remains ot eh casserole have been tossed into the mis along with a cup of frozen peas and a handful of broad beans.
This will make a filling lunch for Ma, Nicola and me...and there is not a scrap of the beef joint left.

OK...tater hash it ain't but it is good, nourishing, tasty grub at not much cost.

jaysay

10-10-2013 17:37

Re: Corned Beef Hash

Quote:

Originally Posted by cashman (Post 1078975)

Corned beef hash is n old northern dish simple as, So NO garlic.

If I'd have mentioned garlic in Hash the old fella would have done his nut:D

essexshar

11-10-2013 09:34

Re: Corned Beef Hash

If you are going to put a crust on has to be suet pastry

Margaret Pilkington

11-10-2013 10:22

Re: Corned Beef Hash

I like suet crust, but it doesn't like me.
Strangely though, I can eat suet dumplings.

essexshar

11-10-2013 11:14

Re: Corned Beef Hash

Quote:

Originally Posted by Margaret Pilkington (Post 1079099)

I like suet crust, but it doesn't like me.
Strangely though, I can eat suet dumplings.

have you tried the vegetable one? My southern hubby had never tried oxtail so I asked my butcher for fresh suet to make dumplings, apparently they cannot compete on price with the packet stuff so don't

Margaret Pilkington

11-10-2013 11:36

Re: Corned Beef Hash

Yes, but I prefer the beef suet...it seems to have more flavour.

US Angel

12-10-2013 01:06

Re: Corned Beef Hash

I would love to have a Hollands pie right now

cashman

12-10-2013 07:33

Re: Corned Beef Hash

Quote:

Originally Posted by US Angel (Post 1079202)

I would love to have a Hollands pie right now

Gawd is food that bad yon?:D

essexshar

12-10-2013 11:29

Re: Corned Beef Hash

Before they became available countrywide my Mum used to send a coolbag full of Hollands stuff back with me when I visited," JUST IN CASE"of what I never knew) On a different tack do you still get a bloke round the pubs selling pots of pigeon peas ? haven't seen those for years

cashman

12-10-2013 12:42

Re: Corned Beef Hash

Quote:

Originally Posted by essexshar (Post 1079261)

Nah not fer many years, dont even remember em selling those around pubs?:confused: I used to sell cockles,mussels,shrimps @ prawns around the boozers in 60s, but never black peas, only remember them on the fairground.

jaysay

12-10-2013 13:31

Re: Corned Beef Hash

Quote:

Originally Posted by Margaret Pilkington (Post 1079099)

I like suet crust, but it doesn't like me.
Strangely though, I can eat suet dumplings.

Your quite welcome at my home on broth day then Margaret:D

jaysay

12-10-2013 13:36

Re: Corned Beef Hash

Quote:

Originally Posted by cashman (Post 1079268)

Big Jack who had the Castle in Accy in the late 70s used to put Black peas on for supper on Pool Nights, its about 5 or six years since I saw the block with the seafood basket round the pubs Cashy, I last saw him in Ossy Con whether he's been in since I don't know, used to get a jar of cockles:)

US Angel

13-10-2013 05:35

Re: Corned Beef Hash

Pies are rubbish unless you make your own

Eric	13-10-2013 18:15

Re: Corned Beef Hash

Quote:

Originally Posted by cashman (Post 1079268)

Are black peas the ones that taste like lamp oil if you don't put vinegar in them? I remember black peas used to be a fav. bonfire nite food.

Eric	13-10-2013 18:17

Re: Corned Beef Hash

Quote:

Originally Posted by cashman (Post 1079225)

Gawd is food that bad yon?:D

Remeber, this is the country where Rotten Ronnie's advertised its burger joints as "The Home of America's Meat and Potatoes":eek:

US Angel

14-10-2013 01:26

Re: Corned Beef Hash

Even the places that are suppose to be "British Eats" are more Americanized

jaysay

14-10-2013 07:27

Re: Corned Beef Hash

Quote:

Originally Posted by Eric (Post 1079488)

Are black peas the ones that taste like lamp oil if you don't put vinegar in them? I remember black peas used to be a fav. bonfire nite food.

Ya got it in one Eric, don't forget the vinegar:D

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