Tuesday, 2 October 2012

Corned Beef Hash

This recipe is one of the first recipes I ever learned to cook and is brilliant if you are lacking fresh ingredients, but craving something home cooked. This is another one that is fun to do with children,
as there's a lot of messy mashing and mixing involved! Unfortunately, Corned Beef has shot up in price over the years, so this dish isn't as budget as it used to be, but it does fill a useful gap in the menu if you ever get snowed in!

600g Potatoes,
340g Tin of Corned Beef
One Onion
Grated Cheese
Tomato Slices

Boil potatoes until soft (about twenty minutes, depending on the type of spud).
Drain, then mash with a little butter.
Roughly chop the Corned Beef in a large heatproof container.
Add the potatoes and chopped onion. Stir well.

Sprinkle on the grated cheese and decorate with halved tomato slices.

Bake at about 200C for twenty minutes, until cheese is melted and golden.


The Corned Beef and mash mixture makes a great pasty/slice filling. You can buy puff pastry if you're short of time, or a bit lazy, then roll out, cut into squares and add a spoonful of the mixture to each square. Fold over and seal the edges using a little milk or egg. Brush the tops with some more milk or egg, then arrange the pastries on a well greased baking tray and bake at about 200C until crisp and golden. They are delicious cold in lunchboxes and will make you look like a domestic goddess!



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