Lancashire Corned Beef Hash

Serve it with buttered bread and HP sauce.

70 min · serves 4

Ingredients

• 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)

Steps

1. Put all the ingredients in a wok (a wok is perfect though not traditional) or another large pan.
2. Add water until almost covering the ingredients.
3. Cover and bring to boil.
4. Lower heat, and simmer for 30 minutes or until the potatoes soften.
5. If too wet, strain off some water.
6. Add the broken-up corned beef and stir in gently.
7. Bring almost to the boil.
8. Switch off the heat and let it sit for 15 minutes.
9. Heat again or serve as it is.
10. Put all the ingredients except the corned beef into the pressure cooker. You do not need much water—perhaps 1–2 cm.
11. Bring the pressure cooker up to pressure and cook for about 4 minutes.
12. Meanwhile, chop up the corned beef. When the other ingredients are cooked, open the pressure cooker and mix in the corned beef.
13. Serve.

More recipes with potatoes, onion or corned beef

Adapted from “Lancashire Corned Beef Hash” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.