September 27th is National Corned Beef Hash Day. Corned Beef Hash is a great way of cleaning out the fridge, as you can use any vegetables that you may have.
Corned beef hash became popular during and after World War II. Since rationing limited the availability of fresh meat, corned beef filled the gap. Cooks became creative with herbs, spices, and leftovers. Nothing was wasted. In lean times, stretching a meal became a priority.
Corned Beef Hash is a simple quick and filling meal and perfect as the nights are drawing in and the weather is getting colder. Why not try the recipe below and serve with fresh crusty bread!
340g tinned corned beef
3 tablespoons Worcestershire sauce
2 teaspoons French or Dijon mustard
1 large onion
2 tablespoons olive oil or vegetable oil
salt and ground black pepper
Prep:10min › Cook:30min › Ready in:40min
Get your can of corned beef and cut into 1cm pieces or break it up by hand for a more rustic look.
Combine the Worcestershire sauce and mustard in a cup and pour over the corned beef, stir to combine. Set this aside for later.
Slice the onion.
Wash the potatoes and cut into 1 cm cubes, leaving the skin on, place the cubes in a saucepan. Pour enough boiling water from the kettle to almost cover them, then add salt and simmer for 8 minutes with the lid on.
Drain the potatoes and set aside.
Fry the onions in the frying pan with oil until they are golden brown.
Put the heat on high, add the drained potatoes and toss these around with the onions. Add more oil if necessary.
Add the salt and pepper. Season to your taste.
Keep turning the mix, After about 6 minutes, add the beef and continue to toss everything around to allow the beef to heat through (about 3 minutes).
Add a bit of Tabasco if you like it hot. This dish also tastes great with a fried egg on top!