Tex's Corned Beef 'Tator Hash 🐮. Tex's Corned Beef 'Tator Hash 🐮 Tex Manchester, England. Another winter warmer I learned from my Mam. In a bowl, whisk together eggs and cream.
Carefully loosen the edges of cups using a knife. Use a fork to remove each tater cup. Tex's Corned Beef 'Tator Hash 🐮 large potatoes (use a fluffy potato like Maris Piper) • tinned corned beef • oil for pan frying • large onion, sliced • hot water • Worcestershire sauce • beef OXO stock cubes • sea salt and freshly ground black pepper to season Tex's Corned Beef 'Tator Hash 🐮 large potatoes (use a fluffy potato like Maris Piper) • tinned corned beef • oil for pan frying • large onion, sliced • hot water • Worcestershire sauce • beef OXO stock cubes • sea salt and freshly ground black pepper to season Corned Beef Hash. You can have Tex's Corned Beef 'Tator Hash 🐮 using 8 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Tex's Corned Beef 'Tator Hash 🐮
- It’s 3 of large potatoes (use a fluffy potato like Maris Piper).
- It’s 200 grams (9 ounces) of tinned corned beef.
- Prepare 2 tbsp of oil for pan frying.
- It’s 1 of large onion, sliced.
- Prepare 600 ml of hot water.
- Prepare 1 1/2 tbsp of Worcestershire sauce.
- It’s 1-2 of beef OXO stock cubes.
- It’s of sea salt and freshly ground black pepper to season.
As I've gotten older and started cooking for. Corned Beef Hash – an egg is always goo with it. Corned Beef Hash is a delicious combination of corned beef, cubed potatoes and onions, all cooked on high heat with charred and crispy bits. It's comfort food at its best – easy, quick and so, so satisfying.
Tex's Corned Beef 'Tator Hash 🐮 step by step
- Peel the potatoes and start frying your onions on a medium-low heat in a stockpot. After 3-4 minutes, slice off the fat from the corned beef and stir in to the pan with the onions until it melts. Cook until the onions begin to brown, without being too soft. Tip: corned beef is much easier to slice when it's been kept in the fridge.
- Cube the potatoes to about ½ to ¾ of an inch, chop the remaining corned beef and add to the pan. Add the hot water. There's plenty of flavour in the skins, so try tying in a muslin pouch, or a ladies hairnet and adding to the pan.
- Bring to the boil then add the Worcestershire sauce and crumble in the stock cubes. Stir well and cook, uncovered, on a rolling boil for 10 minutes stirring occasionally.
- Season and stir well (remove the potato skins if using). Taste and if you want a little extra savoury flavour, add another OXO Cube and a splash of Worcestershire. Reduce, uncovered, on a medium-low heat, for 10-15 minutes, stirring occasionally.
- When the hash is thick with a little gravy. Remove from the heat and leave to cool, uncovered, and thicken a little more. Reheat when ready to serve in.
- Serve with brown sauce, pickled red cabbage, pickled beetroot, cream crackers, or crusty bread.
- Leftovers can be frozen easily in a food container and heated at a later date. This also makes a great pie filling. Simply put in a pie dish, cover with a shortcrust pastry, brush with egg wash, and cook until the pastry is golden brown….
- …see recipe in my profile (Tex's Meat and 'Tator Pie).
Lancashire potato hash is proper comfort food. This retro dish often called 'tattie'ash', 'tayter'ash' or 'potato ash' is a one pot classic made with just minced beef, onions, carrots, potatoes and beef stock it's a very thrifty, economical family dinner. Warming and filling and super easy to make. This corned beef hash takes advantage of the leftovers from a corned beef and cabbage dinner, and it is extremely versatile. Leave the cabbage and carrots out and use more potato and beef, or add extra cabbage with less potato.