NOM - Left over hash
Delicious the next day
Corned beef hash is my "go-to" when visiting a diner for breakfast. Growing up in 70's England I ate my fair share of the tinned variety.
So now I have a simple recipe to make my own with tinned corned beef (foodie snobs be damned).
Corned Beef Hash Recipe
IngredientsWhat I generally use is:
- medium size potatoes
- half of a onion
- can of corned beef
- tablespoon butter
- cooking oil
- salt and pepper to taste
Takes , serves four people.
DirectionsHere's I how make it (mostly)
- Fill a medium saucepan with water, add salt
- Peel and quarter the potatoes, then add to the saucepan
- Simmer for about 15 minutes so they're just undercooked
- Finely dice the onion
- Cube the corned beef
- While the potatoes are simmering, warm up cast iron skillet or pan over medium/low heat
- Drain the potatoes and cube
- Add potatoes and corned beef to the pan
- Add a little oil and the butter to the skillet to melt
- Add onions, potatoes, and corned beef
- Pat down to an even layer and cook until crispy
- Slowly flip and cook until the other side is crispy
Now you can just serve with some eggs, or on it's own. Keeps well in the fridge for the next day. Josh & I normally have it for dinner and there's enough for breakfast.