Recipe #87: Corned beef hash – with a hint of paprika

September 17, 2013

Day 2 of my new job, and I can safely say that I need a warmer coat. I keep arriving early to the bus stop in the morning, which means I’m waiting in the cold for 20 minutes – and my walk home tonight was in what I can only describe as breezy-drizzle. I need to invest in a warm, water-proof coat (no matter how silly it makes me look) and pass my driving test, pronto!

With that in mind, I need something heart-warming in my belly. Rice or pasta just wouldn’t cut it tonight, I’m afraid. I need meat and potato – and tonight I’m having it in the form of a rich corned beef hash. Sometimes I make it without gravy and keep it in cubes – but my Mum made it with gravy, and I want something that reminds me of home – so I’ve cooked up a supper-version. Something quick and easy you can rustle up on the hob.

To make it you’ll need:

• One onion
• Two cloves of garlic
• A few mushrooms
• 4-5 small-medium potatoes
• 1 tin of corned beef
• Half a pint of gravy
• 1 tbsp tomato puree
• A few pinches of paprika, parsley, chilli and pepper

Method:

1. Chop your potatoes into small chunks and boil for 20-25 minutes, or until they are soft and fluffy.
2. In the meantime, heat some oil in a frying pan and add in your chopped onion and crushed garlic. Cook for a few minutes, add in your chopped mushrooms and cook for a few minutes more.
3. Cut your corned beef into cubes and add into your frying pan – keep turning and don’t worry if your cubes break apart.
4. Boil some water and make up your gravy, add in your spices and herbs and tomato puree and stir until thickened.
5. Pour this over your corned beef and stir – leave it to bubble until you potatoes are done.
6. When your potatoes are cooked, drain and shake well to soften the edges – add to your hash mixture and combine.
7. Make sure it’s all cooked through before you serve up and enjoy (with some buttered bread – yum)!

Until tomorrow

Hayley Jayne xx

Categories: Recipes