Cookbook:Lancashire Corned Beef Hash

Lancashire Corned Beef Hash
Category	Meat recipes
Servings	4
Time	1 hour, or 10 minutes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the UK

Serve it with buttered bread and HP sauce.

Ingredients

• 4–5 potatoes, chunked
• 1 large onion, chopped
• 1 can corned beef
• 1 carrot (optional), chopped
• Water
• Salt to taste
• White pepper to taste
• 1 pinch tarragon (optional)
• 1 pinch oregano (optional)
• Worcestershire sauce (optional)
• 1 small bay leaf (optional)

Procedure

Method I – Stovetop

1. Put all the ingredients in a wok (a wok is perfect though not traditional) or another large pan.
2. Add water until almost covering the ingredients.
3. Cover and bring to boil.
4. Lower heat, and simmer for 30 minutes or until the potatoes soften.
5. If too wet, strain off some water.
6. Add the broken-up corned beef and stir in gently.
7. Bring almost to the boil.
8. Switch off the heat and let it sit for 15 minutes.
9. Heat again or serve as it is.

Method II – Pressure cooker

It's easy to make hash in a pressure cooker—just follow the pressure cooker instructions to cook the potatoes and onions on the stovetop.

1. Put all the ingredients except the corned beef into the pressure cooker. You do not need much water—perhaps 1–2 cm.
2. Bring the pressure cooker up to pressure and cook for about 4 minutes.
3. Meanwhile, chop up the corned beef. When the other ingredients are cooked, open the pressure cooker and mix in the corned beef.
4. Serve.