Thursday, 19 December 2013

Recipe corner: Corned beef hash


Goodness.  We used some of our home made corned beef for a hash this evening and it was ever so, ever so good.  It was the kind of good that makes me very sad for the people who will never get to eat it.  So my Christmas present to you, dearest reader, is the recipe.

The thing is, I say my recipe, it is very much akin to St Delia's recipe.  One of the big differences is that the meat in ours was the home made sort rather than the tinned sort which makes a distinct textural difference - and you'll notice from the method below that it allows, nay encourages, you to have two different textures of beef through the hash which is delicious.  We also went for poached eggs over Ms Smith's suggested fried which I think vastly preferable - the yolk runs into the hash and adds fabulous rich gooeyness.

D thinks that this portion is on the small side.  I agree, that one probably could eat more.  For the Weight Watcher who does not wish to scale up, I would say the addition of some green veg (steamed spinach, knob of butter?) would add volume with few additional points.  Sizewise though, it would be excellent for a multi course dinner party main, we think, with an elegantly positioned dollop of home made brown sauce and some finely chopped pickles. It is excellent, full stop.


150g corned beef - shred 50g and cut the rest into cubes
Tbsp Dijon mustard
2 tbsp Worcester sauce
Tsp dried thyme
Pinch dried chilli flakes
Salt, pepper

250g potatoes, cubed

25ml sunflower oil
Large onion, thinly sliced

2 medium eggs
Tbsp white wine vinegar

Serves 2, 13 pro points per portion

Combine the meat with the mustard, Worcester, herbs and spices.  You can do this in advance and leave it to sit for a while.  You may think that it appears too saucy at this stage, but don't worry.

Put the potatoes in a large pan and cover with water.  Salt well.  Bring to the boil and bubble away for three minutes.  Drain.  Combine with the saucy (oooo-er) beef.  Season - minimal salt, lots and lots of black pepper.

Heat the oil in a large pan - you want a decent surface area so don't skimp.  When the oil is hot, add the onion and cook until golden and beginning to brown. Add the meat and potato mixture and spread out as far as possible.  Leave to cook for a while - you want to get a decent crust.

While this is cooking, bring a pan of water to a brisk boil.  Do NOT add salt but DO add a capful of white wine vinegar.  Break the eggs into ramekins. 

Once your meat and potato is looking crusty and delicious, tip the eggs into the water and set a time for one and a half minutes.  While they cook, spoon out the hash (we used chef's rings because we are....middle class).  Top the hash with the eggs and season to taste before serving.

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