Cookbook:Lancashire Corned Beef Hash

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

Cookbook | Ingredients | Recipes | Cuisine of the UK

Serve it with buttered bread and HP sauce.

Ingredients

• 4-5 potatoes
• 1 large onion
• 1 can corned beef
• 1 carrot (optional)
• water
• salt to taste
• white pepper to taste
• 1 pinch tarragon (optional)
• 1 pinch oregano (optional)
• Lea & Perrins sauce (optional)
• small bay leaf (optional)

Procedure

1. Put the ingredients in a wok (yes a wok is perfect though not traditional) or some other large pan.
2. Add water until almost covering the ingredients.
3. Cover, bring to boil.
4. Lower heat, and simmer for 30 mins 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.

Alternative method (pressure cooker)

It's easy to make hash in a pressure cooker, just follow the pressure cooker instructions to cook the potatoes & onions on the hob.

1. Put all the ingredients apart from the corned beef into the pressure cooker. You do not need much water, perhaps 1 or 2 cm of cold water.
2. Bring the pressure cooker up to pressure and cook for approx 4 minutes.
3. Meanwhile chop up the corned beef. When the other ingredients are cooked, open the pressure cooker and mix the corned beef in. Then serve.