Corned beef and potato hash

By: Margaret Fulton
From: Encyclopedia of Food and Cookery
Serves: 6

Hash is a dish made from a mixture of diced food; it is a marvellous way of using leftovers. Vegetables, meats, poultry or fish are mixed with sauce, gravy or cream to moisten, seasoned well and heated through. Serve hash on buttered toast, in pastry, over rice or noodles, with mashed potatoes or on its own.

Ingredients

Quantity	Ingredient
2 tablespoons	butter
1	large onion, chopped
2 sticks	celery, chopped
1	small green pepper, cored, seeded and diced
450g	corned beef, minced
650g	potatoes, cooked and diced
1 tablespoon	worcestershire sauce
2 tablespoons	parsley or chives, chopped
	salt and freshly ground black pepper
80-170ml	stock or cream
6	eggs, poached and kept hot, (optional)

Method

Melt butter in a large saucepan, add onion, celery and green pepper and simmer very gently until tender. Stir in corned beef, potatoes, Worcestershire sauce, parsley or chives, salt and pepper.
Stir over medium heat while gradually adding stock or cream. Cook until well blended and thoroughly heated. Place on a heated platter and serve topped with poached eggs, if using.
Alternatively, sauté hash on a greased griddle or in a shallow-sided frying pan until well browned underneath. Remove carefully, folding like an omelette, and roll onto a heated serving platter.

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