Corned beef hash

Name: Corned beef hash
Yield: To Serve Four-Six
Cuisine: Northern Europe
Ingredients: 900 g (2 lb) potatoes a little milk; 900 g (2 lb) potatoes a little milk; 450 g (1 lb) corned beef; salt and pepper; salt and pepper; 50 g (2 oz) butter or beef dripping; 50 g (2 oz) butter or beef dripping; 2 onions, sliced; cayenne pepper

Preparation info

To Serve
Four-Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

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) potatoes a little milk
450 g (1

Europe
United Kingdom
Main course
Gluten-free

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