I make this fairly often, as I like to have a stash of storecupboard suppers I can whip out in emergencies. Or sometimes, not emergencies, but when one wishes to be both frugal and filled up with yummy deliciousness.
And this IS delicious.
Ok it’s corned beef, not going to win any awards for being the finest, most delicate of all delicacies, but by jove it is super delish, and only reminds me a tiny weeny bit of corned beef sandwiches of the kind enjoyed in Year 2.
I’ve kept the storecupboard theme going with the accompaniment of baked beans, but upped the vitamin content with the cabbage, so you could say this is a pretty balanced meal.
Who cares, though, really? Life’s too short. Open that can with the funny little hook thing and crack on.
Corned Beef Hash
around 800g potatoes, peeled and chopped roughly (adjust quantities depending on hunger/greed)
splash of olive oil
1 large onion, chopped roughly
4 large carrots, sliced into semicircles
1 tin corned beef, chopped into cubes
pepper and chives (optional)
1. Par-boil the potatoes for 5 minutes.
2. Meantime, fry the onions and carrots in olive oil in a large frying pan for about 10 minutes, allowing them to catch and char a little.
3. Add the par-boiled potatoes and corned beef to the pan and cook for a further 10 minutes.
4. Season with pepper and chives, if using.
5. Serve with baked beans and cooked cabbage.