Corned beef hash - or any Corned beef dish
Discussion
I was drawn to corned beef the other day and I now have a tin of it in the cupboard at home - now, I do accept that it's not the greatest use for beef, but I do remember my Mum making a corned beef and tomato type dish which was nice, but not sure if I can quite remember what was in it.
However, I want to make a corned beef hash and I've found some menus online but there's a wide dispersion of what should/could be in it - what recipes do the PH foodies use?
Or am I consigned to food hell - especially as I quite like Spam and offal too....
However, I want to make a corned beef hash and I've found some menus online but there's a wide dispersion of what should/could be in it - what recipes do the PH foodies use?
Or am I consigned to food hell - especially as I quite like Spam and offal too....
I use the Delia recipe, and its lovely. http://www.deliaonline.com/recipes/main-ingredient...
J500ANT said:
I use the Delia recipe, and its lovely. http://www.deliaonline.com/recipes/main-ingredient...
Printed - not sure about the fried eggs though....Onions
1 x Tin Baked Beans
1 x Tin Carrots (seems to make the dish as opposed to fresh for some reason)
1 x Tin Corned Beef
Tomato Sauce
Water
2 x Oxo Cubes
Worcestershire sauce
Salt and Black Pepper
Prepare on the hob ala spag bol, then into a dish top with creamy cheesy mash
and oven bake!
Might do this at the weekend, not done it for ages
1 x Tin Baked Beans
1 x Tin Carrots (seems to make the dish as opposed to fresh for some reason)
1 x Tin Corned Beef
Tomato Sauce
Water
2 x Oxo Cubes
Worcestershire sauce
Salt and Black Pepper
Prepare on the hob ala spag bol, then into a dish top with creamy cheesy mash
and oven bake!Might do this at the weekend, not done it for ages
Edited by anonymous-user on Friday 12th February 16:13
YAD061 said:
tin of potatoes
TIN of spuds? TIN of spuds? TIN of spuds? TIN of spuds.Get back behind that tree!
I can recommend Swedish pyttipanna recipes using corned beef as the meat element, served with fried egg(s) sunny side up and beetroot.
Loads of recipes for pyttipanna on the net.
Corned beef hash should be...you've already used the first slices out of the tin for sandwiches with either mustard or branston pickle on fresh crusty bread 
Now you're left with drying out corned beef....so get some potatoes mashed, add the 'close to going out of date' corned beef...then add lots of flavourings, ie tomato ketchup, Lee & Perrins, fried onions, anything else in the cupboard
Just mash it all up together, fry it in the pan...and see how it turns out
Proper student meal that
Now you're left with drying out corned beef....so get some potatoes mashed, add the 'close to going out of date' corned beef...then add lots of flavourings, ie tomato ketchup, Lee & Perrins, fried onions, anything else in the cupboard
Just mash it all up together, fry it in the pan...and see how it turns out
Proper student meal that
Two food posts in one night, I'll get a reputation. Stovies. Another Scottish dish, dead easy comfort food.
Fry an onion in beef dripping (has to
be beef dripping, no other fat subsitutes), add the tin of corned beef and break up into mixture. At the same time boil half a dozen peeled potatoes, when cooked crush them into the beef and onion mixture and mix well. Season.
Really tasty, fattening, but hey ho it's comfort food.
Fry an onion in beef dripping (has to
be beef dripping, no other fat subsitutes), add the tin of corned beef and break up into mixture. At the same time boil half a dozen peeled potatoes, when cooked crush them into the beef and onion mixture and mix well. Season.
Really tasty, fattening, but hey ho it's comfort food.
With parents being from the West Indies, this is a typical corned beef and rice dish:
x1 tin corned beef
x1 scotch bonnet pepper, chopped
x2 gloves garlic, crushed
x1 onion
x1 tin sweetcorn
black pepper
x1 tin tomatoes
chop onions and garlic and sweat. Then put corned beef into the pan and cook gently. Add the sweetcorn, scotch bonnet peppers and stir gently. This will be smelling good by now. Add tinned tomatoes and season with black pepper and salt. Also add a dash of encona hot pepper sauce to enrich the scotch bonnet flavour.
Cook for about 20minutes. Serve with hot, steaming basmati rice with a bit of salted butter added. Proper filling meal in under 30mins.
x1 tin corned beef
x1 scotch bonnet pepper, chopped
x2 gloves garlic, crushed
x1 onion
x1 tin sweetcorn
black pepper
x1 tin tomatoes
chop onions and garlic and sweat. Then put corned beef into the pan and cook gently. Add the sweetcorn, scotch bonnet peppers and stir gently. This will be smelling good by now. Add tinned tomatoes and season with black pepper and salt. Also add a dash of encona hot pepper sauce to enrich the scotch bonnet flavour.
Cook for about 20minutes. Serve with hot, steaming basmati rice with a bit of salted butter added. Proper filling meal in under 30mins.
I grew up on food like this - there is no poncy stuff in it.
It is quite simply slices of "Bully Beef" or the modern equivalent of cold tinned corned beef (note: UK Corned Beef from Brazil is nothing at all like USA "Corned Beef" which I believe is more like Brisket?)
The cold corned beef slices are simply covered in a load of hot mashed potato, and of course some salt and pepper seasoning.
I've tried it with hot corned beef and it is nowhere near as good. The fat drains out and it somehow loses its "presence"?
There are also loads of arguments about using onion - and mashing it all up together.
But *MY* fave corned beef hash is slices of cold corned beef, ontop of which is a few slices of hot bacon, and then the mashed potato with butter. Salt not needed due to bacon, pepper is a must.
It is quite simply slices of "Bully Beef" or the modern equivalent of cold tinned corned beef (note: UK Corned Beef from Brazil is nothing at all like USA "Corned Beef" which I believe is more like Brisket?)
The cold corned beef slices are simply covered in a load of hot mashed potato, and of course some salt and pepper seasoning.
I've tried it with hot corned beef and it is nowhere near as good. The fat drains out and it somehow loses its "presence"?
There are also loads of arguments about using onion - and mashing it all up together.
But *MY* fave corned beef hash is slices of cold corned beef, ontop of which is a few slices of hot bacon, and then the mashed potato with butter. Salt not needed due to bacon, pepper is a must.
This is a family favourite, remember my grandma cooking it for me when I was a nipper.
Its my favourite comfort food so I cook it quite regularly, I don't think there is a wrong way of doing it so really its up to you how you decide to interpret it, but here's what I do.
Fry off a thinly sliced onion, then let it cool.
Mix a tin of corned beef with a load of mashed potato, add the onion, then chuck some of the mixture in a frying pan and sort of pat it so its flat and round. Fry on a high heat, and then you can flip it like a pancake when it starts to crisp up. Doesn't matter if it breaks up, just reshape and carry on, just means more crispy bits. Then plate up an excessively large portion, fried egg on top, beans on the side, icy cold stella to wash it down with.
Its my favourite comfort food so I cook it quite regularly, I don't think there is a wrong way of doing it so really its up to you how you decide to interpret it, but here's what I do.
Fry off a thinly sliced onion, then let it cool.
Mix a tin of corned beef with a load of mashed potato, add the onion, then chuck some of the mixture in a frying pan and sort of pat it so its flat and round. Fry on a high heat, and then you can flip it like a pancake when it starts to crisp up. Doesn't matter if it breaks up, just reshape and carry on, just means more crispy bits. Then plate up an excessively large portion, fried egg on top, beans on the side, icy cold stella to wash it down with.
Edited by OllieWinchester on Tuesday 16th February 00:45
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