Tonight is so bitterly cold. I needed something warming comforting and quick for dinner. The answer was Corned Beef Hash. This original recipe was given to me by Cupcake Chaos who, like me, is a member of a wonderful foodie forum called Violets Pantry. This dish has become a real keeper in our house. I have altered it slightly to include three mustards, some herbs and Worcestershire sauce
While the process of preserving meat with salt is ancient, food historians tell us corned beef (preserving beef with "corns" or large grains of salt) originated in Medieval Europe. The term "corned beef" dates to 1621.
"The word 'hash' (fried odds-and-ends dish) came into English in the mid-17th century from the old French word 'hacher', meaning to chop. Corned beef hash...probably has its origins in being a palatable combination of leftovers. In the 19th century, restaurants serving inexpensive meals--precursors to today's diners--became known as "hash houses." By the early 1900s, corned beef hash was a common menu item in these places."
Bev's Corned Beef Hash (Recipe Here)
200gms/8oz Corned Beef
1teasp Dijon mustard
1teasp Wholegrain mustard
1teasp English mustard
1tablespoon Worcestershire sauce
1teasp herbes de Provence or any herb of your choice
275gms/10oz potatoes peeled and cut into small dice
1 Large onion peeled and finely sliced
2 Large eggs
3 teasps oil
Salt and freshly ground black pepper
Cut the corned beef into small dice and mix with the mustards in a bowl.
Boil the diced potato for 5 minutes before draining and returning to the uncovered pan. Leave to one side to let the steam evaporate off.
Heat the oil in a frying pan and fry the onions until soft and lightly browned.
Push the onion to the side of the pan and add the potatoes. Fry the potatoes , stirring all the time, until brown. This should take 10-15 mins.
Turn the heat down low and add the corned beef mixture.
Combine everything over a low heat for a few minutes until warmed through.
While this is happening fry two eggs to your liking in another frying pan
Divide the hash between two warm plates and top with the fried egg.
Note: Left over vegetables can be used up in this and adds very much to the flavour and texture. Tonight I added spinach leaves.
SHORT VERSION FOR COPY
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