When I asked most of my friends what I should make with corned beef, the response was unanimous: Corned Beef Hash. It’s a meal I remember well from childhood, smothered in ketchup and with a side-helping of nostalgia that comes with being far from home.
I have never made Corned Beef Hash, to my knowledge. But those memories are clear in my head. So when Princes encouraged me to try Corned Beef, I donned my apron and started frying.
1 red onion, diced
4 leeks, sliced
1 large tin corned beef, cubed
1kg potatoes, mashed with a decent amount of butter.
Melt butter in a frying pan, then fry onion and leeks together until soft. Stir through Corned Beef and fry for a couple of minutes more.
Pour the gubbins into the mashed potato and mix carefully. Season to taste.
Obviously you can scoop out a dish and eat by itself or baked beans (don’t tell me you didn’t know that the the two go together like cheese and pickle?)
Alternatively, press spoonfuls of the mixture into a greased muffin tin and bake for 20 minutes on 180C until gold and crispy. Turn out carefully and add to your packed lunch. Or freeze in a bag, just grabbing one whenever you need it.
*disclosure: we were sent a case of Corned Beef by Princes for the purposes of creating this recipe. The recipe is my own.