Lancashire Corned Beef Hash
Photo: Ginny and John Woods, CC BY-SA 2.0
Lancashire corned beef hash is a one-pan supper of potato, onion and tinned beef that costs very little and feeds four. The beef goes in near the end and is only warmed through, so it stays in tender chunks instead of dissolving into the stew. A pinch of tarragon, oregano or a bay leaf adds quiet depth. Serve it with buttered bread and HP sauce, as it is traditionally eaten.
Instructions
Put the potatoes, onion, carrot, seasonings, herbs and bay leaf into a large pan or a wok. Hold back the corned beef for now. Pour in water until it almost covers the vegetables.
Cover the pan and bring it to the boil. Turn the heat down and simmer for 30 minutes, or until the potatoes are soft when pierced with a knife.
If the pan looks too wet, strain off some of the water. Break up the corned beef and stir it in gently so the potatoes do not turn to mush.
Bring the pan almost back to the boil, then switch off the heat. Leave it to sit for 15 minutes so the flavors settle.
Serve as it is, or heat it through again first if it has cooled too much.
For a quicker version, use a pressure cooker. Put everything except the corned beef inside with only 1 to 2 cm of water, bring it up to pressure and cook for about 4 minutes.
While that cooks, chop the corned beef. Open the cooker once the pressure has dropped, mix in the beef and serve.
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