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
- Chop your potatoes into small chunks and boil for 20-25 minutes, or until they are soft and fluffy.
- 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.
- Cut your corned beef into cubes and add into your frying pan – keep turning and don’t worry if your cubes break apart.
- Boil some water and make up your gravy, add in your spices and herbs and tomato puree and stir until thickened.
- Pour this over your corned beef and stir – leave it to bubble until you potatoes are done.
- When your potatoes are cooked, drain and shake well to soften the edges – add to your hash mixture and combine.
- Make sure it’s all cooked through before you serve up and enjoy (with some buttered bread – yum)!
Hayley Jayne xx