Difference between revisions of "Lancashire corned beef hash"
RealRecipes (talk | contribs) m (moved Cookbook:Lancashire corned beef hash to Lancashire corned beef hash: Text replace - "Cookbook:" to "") |
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{{recipesummary|Meat recipes|4|1 hour, or 10 minutes|2|Image=[[Image:Corned beef hash at the Creamery (Nina's breakfast).jpg|250px]]}} | {{recipesummary|Meat recipes|4|1 hour, or 10 minutes|2|Image=[[Image:Corned beef hash at the Creamery (Nina's breakfast).jpg|250px]]}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of the United Kingdom|Cuisine of the UK]] |
Serve it with buttered bread and HP sauce! | Serve it with buttered bread and HP sauce! | ||
==Ingredients== | ==Ingredients== | ||
| − | * 4-5 [[ | + | * 4-5 [[Potato|potatoes]] |
| − | * 1 large [[ | + | * 1 large [[Onion|onion]] |
| − | * 1 can [[ | + | * 1 can [[Corned Beef|corned beef]] |
| − | * 1 [[ | + | * 1 [[Carrot|carrot]] (optional) |
* water | * water | ||
| − | * [[ | + | * [[Salt|salt]] to taste |
| − | * white [[ | + | * white [[Pepper|pepper]] to taste |
| − | * 1 pinch [[ | + | * 1 pinch [[Tarragon|tarragon]] (optional) |
| − | * 1 pinch [[ | + | * 1 pinch [[Oregano|oregano]] (optional) |
* Lea & Perrins (optional) | * Lea & Perrins (optional) | ||
| − | * small [[ | + | * small [[Bay Leaf|bay leaf]] (optional) |
==Procedure== | ==Procedure== | ||
| − | #Put the ingredients in a [[ | + | #Put the ingredients in a [[Wok|wok]] (yes a wok is perfect though not traditional!) or some other large pan. |
#Add water until almost covering the ingredients. | #Add water until almost covering the ingredients. | ||
| − | #Cover, bring to [[ | + | #Cover, bring to [[Boiling|boil]]. |
| − | #Lower heat, [[ | + | #Lower heat, [[Simmer|simmer]] for 30 mins or until the potatoes soften. |
#If too wet, strain off some water. | #If too wet, strain off some water. | ||
#Add the broken-up corned beef and stir in gently. | #Add the broken-up corned beef and stir in gently. | ||
Revision as of 18:03, 5 April 2012
| Lancashire corned beef hash | |
|---|---|
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| Category: | Meat recipes |
| Servings: | 4 |
| Time: | 1 hour, or 10 minutes |
| Difficulty: |  |
| Cuisine of the UK
Serve it with buttered bread and HP sauce!
Ingredients
- 4-5 potatoes
- 1 large onion
- 1 can corned beef
- 1 carrot (optional)
- water
- salt to taste
- white pepper to taste
- 1 pinch tarragon (optional)
- 1 pinch oregano (optional)
- Lea & Perrins (optional)
- small bay leaf (optional)
Procedure
- Put the ingredients in a wok (yes a wok is perfect though not traditional!) or some other large pan.
- Add water until almost covering the ingredients.
- Cover, bring to boil.
- Lower heat, simmer for 30 mins 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.
Alternative method (pressure cooker)
It's easy to make hash in a pressure cooker, just follow the pressure cooker instructions to cook the potatoes & onions on the hob.
- Put all the ingredients apart from the corned beef into the pressure cooker. You do not need much water, perhaps 1 or 2 cm of cold water.
- Bring the pressure cooker up to pressure and cook for approx 4 minutes.
- Meanwhile chop up the corned beef. When the other ingredients are cooked, open the pressure cooker and mix the corned beef in. Then serve.
