-
1
Peel the potatoes and start frying your onions on a medium-low heat in a stockpot.
-
2
After 3-4 minutes, slice off the fat from the corned beef and stir in to the pan with the onions until it melts.
-
3
Cook until the onions begin to brown, without being too soft.
-
4
Tip: corned beef is much easier to slice when it's been kept in the fridge
-
5
Cube the potatoes to about A to Az of an inch, chop the remaining corned beef and add to the pan.
-
6
Add the hot water.
-
7
There's plenty of flavour in the skins, so try tying in a muslin pouch, or a ladies hairnet and adding to the pan
-
8
Bring to the boil then add the Worcestershire sauce and crumble in the stock cubes.
-
9
Stir well and cook, uncovered, on a rolling boil for 10 minutes stirring occasionally
-
10
Season and stir well (remove the potato skins if using).
-
11
Taste and if you want a little extra savoury flavour, add another OXO Cube and a splash of Worcestershire.
-
12
Reduce, uncovered, on a medium-low heat, for 3-4 minutes, stirring occasionally, until the hash is thick with a little gravy.
-
13
Remove from the heat and leave to cool, uncovered, and thicken a little more.
-
14
Reheat when ready to serve in a microwave or on the hob
-
15
Serve with brown sauce, pickled red cabbage, pickled beetroot, cream crackers, or crusty bread
-
16
Leftovers can be frozen easily in a food container and heated at a later date.
-
17
This also makes a great pie filling.
-
18
Simply put in a pie dish, cover with a shortcrust pastry, brush with egg wash, and cook until the pastry is golden brown.
