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Lancashire Corned Beef Hash
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4506561
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 4–5 potatoes, chunked
- 1 large onion, chopped
- 1 can corned beef
- 1 carrot (optional), chopped
- Water
- Salt to taste
- White pepper to taste
- 1 pinch tarragon (optional)
- 1 pinch oregano (optional)
- Worcestershire sauce (optional)
- 1 small bay leaf (optional)
Directions
Method I – Stovetop
- Put all the ingredients in a wok (a wok is perfect though not traditional) or another large pan.
- Add water until almost covering the ingredients.
- Cover and bring to boil.
- Lower heat, and simmer for 30 minutes or until the potatoes soften.
- If too wet, strain off some water.
- Add the broken-up corned beef and stir in gently.
- Bring almost to the boil.
- Switch off the heat and let it sit for 15 minutes.
- Heat again or serve as it is.
Method II – Pressure cooker
- It's easy to make hash in a pressure cooker—just follow the pressure cooker instructions to cook the potatoes and onions on the stovetop.
- Put all the ingredients except the corned beef into the pressure cooker. You do not need much water—perhaps 1–2 cm.
- Bring the pressure cooker up to pressure and cook for about 4 minutes.
- Meanwhile, chop up the corned beef. When the other ingredients are cooked, open the pressure cooker and mix in the corned beef.
- Serve.