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Corned beef hash
- To Serve
Four-Six
- Difficulty
Easy
Published 1978
When corned beef, previously sold as fresh salt brisket, was first offered to the British in the last century, the sad demise of a little girl called Fanny Adams (due to her eating the contents of a faulty tin) caused a wave of publicity, so corned beef gave us the well-known phrase ‘Sweet F.A.’
Ingredients
900 g 2 lb 450 g 1
Method
Peel the potatoes, boil, drain and mash without any liquid, then add a very little milk, salt and pepper, and mash again. Cut the corned beef into 3-cm (1-in) cubes, and put them in a bowl. Mix with the mashed potatoes. Heat half the butter or dripping in a large frying pan and fry the sliced onions until crisp and brown. Stir them into the corned beef mixture. Heat the remaining butter or drip
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