This is straight into the permanent collection. It’s not ideal for Chris as I think the onion is essential, but panther and I really enjoyed it for lunch. We ate it with beans and ketchup, although tana Ramsey (whose recipe it is) suggests crusty bread which would also be delicious. I ate it in hospital quite a lot as it was abut the tastiest, healthiest meal they did. They served it with peas and broccoli which I think would work on this recipe too. They included the beans in the hash itself which is also a potential variation. This served panther and I with leftovers (which I used as bass for tonight’s chilli as I didn’t remember to buy an onion for that). So probably 2 adults. It uses a third of a large tin of corned beef, so you can have it 3 days in a row or serve 6.
2 medium potatoes
125g corned beef (actually, that is half what tana says, she says 250g. But mine seemed t be enou)
Cayenne pepper (only a pinch. It’s essential for the taste but I massively overdid it)
1 clove garlic
Chop the potato into cubes and the carrot into slices
Steam the potato and carrots. I don’t think they’d be as good boiled as they’d take on water. They take about 10 mins to soften.
Fry the sliced onion and crushed garlic in oil. After about 10 mins add the cubed corned beef. Use enough oil to fry in as it tends to stick
Add the veg and mix together until it’s warm, browned and the consistency you want.
Eat with beans/ veg etc
I didn’t need to season this dish, other than the cayenne pepper, but tana suggests salt. She also says to sprinkle parsley on it, but I didn’t read that far down on the recipe!
Comes from tana Ramsay’s family kitchen book.