Anybody have a good recipe for corned beef hash? and recommendations for the accompaniments?
TIA
Mike
My American Grandmother's??
Equal parts beef (cubed), red (if poss) onion(chopped) & diced potato.
Shallow & wide (ours is 32cm) pan - 2-3 tbs water - cover & cook SLOWLY till steam dies - add several knobs of butter - cook till nicely browned on the base.
Accompaniments?? Your guess!!
Something I used to make a lot of when I was out of work, five mouths to feed and money was scarce.
2 tins corned beef
2 lb floury potatoes, boiled and mashed as required
1 large onion, chopped finely, and blended into the mash
2 or 3 carrots, cubed
grated cheese
salt and pepper to taste
I layered the corned beef (sliced) with the potato and carrots, topping off with a big dollop of potato, sprinkled with grated cheese, and oven baked until brown.
Accompaniments? Well baked beans work well with hungry children, but my own preference is a big glob of home made chutney or pickle, picalilli was my favourite ...
MMMMMMmmmm yes gorgeous Curry, just one thing missing... a fried egg on top (with a soft golden yolk of course)
I have to say my auntie made the best corned beef hash ever, and it was very very much the same as Tim`s grandmother, absolutely divine, i can smell it now Mmm pass the bread and brown sauce. RB. ;D
accompaniments, pickled onions and branston!
By the way - the other ingredient is patience - long & slow!!
My butcher will pop pieces of meat into a brine tub if you ask him - if I can, I make it with salt beef :P
He also makes and presses his own corned beef which No.1 son considers a delicacy ;D
Lucky old you!!
The one and only accompaniment is pickled red cabbage! Oh, and brown sauce and I'm also in agreement with DorisPinks about the pickled onions! AND loads of cracked black pepper.
Brown SAUCE with hash? Sally, dear!!
Quote from: tim on June 22, 2006, 10:25:58
Brown SAUCE with hash?
This raises a point which fascinates me, and that is how authentic a recipe or dish can be.
I will play my own hand straightaway here, and explain that as I see it, as soon as a dish is created, it starts changing, as various people adjust minor facets to suit their own tastes or available materials. Hence there will be various 'versions' of corned beef hash, all impressive, but differing in details.
Just as an aside, I am one of those people that like brown sauce (HP or Daddies) on my breakfast sausages ! Never tomato ketchup.
I've always used Tim's recipe, but I came across one that also had diced celery and diced pepper added. This made me wonder if I was doing it right or not. The reason I asked about accompaniments is that I tend to use baked beans, but I'm growing all this luv'ly veg, there must be something that would be just right. Stuffed peppers, stuffed with CBH??
And why not??
Quote from: tim on June 22, 2006, 10:25:58
Brown SAUCE with hash? Sally, dear!!
I know, uncouth aren't I?!?!? But brown sauce just seems to go with everything, unlike ketchup which only seems to go with fish fingers and potato waffles (or is that just me?). Actually, I know I will probably get the red sauce army defending their sauce with great vigour, so I apologise to them in advance for my one sided opinion!! ;D My OH belongs to said following and seems to like food
with his ketchup rather than other way round and has never been known to eat a sausage roll without it. Strange creature... ::)
Very quick corned beef hash:
Chill tin of corned beef.
Boil diced potatoes for 10 minutes or till cooked.
Fry a couple of finely diced onions in a heavy frying pan in plenty of oil/lard till well cooked.
Drain potatoes and add to frying pan.
Cube corned beef and add to frying pan.
Stir well and season with plenty of pepper and salt
Brown base and then put under very hot grill to brown the top.
I do all this in a cast iron frying pan and it's really quick and tasty, but don't have anything else with it. Good for when you're hungry but can't be bothered to do much!
Thanks to you all
One other thought - the thing that sets Granny's apart from some is that there is no frying, as such & no browning in the usual sense; but, rather, caramelisation of the base with the butter.
I like Robert Carrier's "Red Flannel Hash" which is a basic corned beef hash ie Corned beef, Potatoes and onions but he also adds diced beetroot (non pickled) tomato ketchup and after cooking as usual, it is topped wth a little double cream and browned under the grill