Tex's Corned Beef 'Tator Hash

1. 1

   Peel the potatoes and start frying your onions on a medium-low heat in a stockpot.

2. 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. 3

   Cook until the onions begin to brown, without being too soft.

4. 4

   Tip: corned beef is much easier to slice when it's been kept in the fridge

5. 5

   Cube the potatoes to about A to Az of an inch, chop the remaining corned beef and add to the pan.

6. 6

   Add the hot water.

7. 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. 8

   Bring to the boil then add the Worcestershire sauce and crumble in the stock cubes.

9. 9

   Stir well and cook, uncovered, on a rolling boil for 10 minutes stirring occasionally

10. 10

    Season and stir well (remove the potato skins if using).

11. 11

    Taste and if you want a little extra savoury flavour, add another OXO Cube and a splash of Worcestershire.

12. 12

    Reduce, uncovered, on a medium-low heat, for 3-4 minutes, stirring occasionally, until the hash is thick with a little gravy.

13. 13

    Remove from the heat and leave to cool, uncovered, and thicken a little more.

14. 14

    Reheat when ready to serve in a microwave or on the hob

15. 15

    Serve with brown sauce, pickled red cabbage, pickled beetroot, cream crackers, or crusty bread

16. 16

    Leftovers can be frozen easily in a food container and heated at a later date.

17. 17

    This also makes a great pie filling.

18. 18

    Simply put in a pie dish, cover with a shortcrust pastry, brush with egg wash, and cook until the pastry is golden brown.

* Per serving · 4 servings · Values may vary.