Peel the potatoes and cut into chunks. Boil until almost tender, then drain, dice small and place in a bowl. Fry the onion in the olive oil or butter in a heavy frying pan until soft and lightly browned. With a fork, mix the corned beef, onions and potatoes together, and add the mustard, soy sauce, stock or wine and seasoning. Stir well until thoroughly mixed. Heat the frying pan, and spoon in all the hash, pressing it well down. When cooked brown and crisp on the bottom, invert a plate over the frying pan, and flick the pan over so that the hash cake is on the plate, cooked side up. If necessary, add
© 1995 Frances Bissell. All rights reserved.