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?
Looking to make it a little brothy and not all dry so what's your tips?
Corned Beef Hash
- Thread starter fc:stanley
- Start date
Corned beef hash: Recipes: Good Food Channel Best i can do F.C. i aint exactly a chef.
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.
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.
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Oh No. that is an abomination .........those things shouldn't be anywhere near tater hash. Yes entwisi...you must be foreign!
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.
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.
no beef?
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!
Always wondered how people were getting the broth consistency so obviously gravey granuals is obviously the answer!
Oh No..not gravy granules..please that is nearly as bad as garlic and al that other foreign muck.
I am not slamming garlic..it has its place...just not in 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.
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.
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 !!
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?
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?
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'.
Yummmmmm! Reminds me of my Mum's Meat & Potatoe Pie.