On 21st March 2015, This was Dinner…
Scandanavian hash last Saturday and good old corned beef hash this Saturday. And guess what? Mr S managed to open the corned beef tin in one attempt, without the ‘key’ breaking off. Honestly, the 21st Century should have heralded a corned beef tin advancement!
- Peel and cube some potatoes
- Slice an onion
- Cut a tin of corned beef into cubes
- Get eggs, baked beans, oil & seasoning ready
Cook the potatoes in boiling salted water until just cooked. Drain and leave to dry out.
Heat some oil and butter in a pan and add the onion. Cook until softened.
Add the potatoes and cook for a while. Don’t turn them too often, you want them to start to crisp up before turning gently.
Add the corned beef and follow the same actions as with the potato, you want it to start to caramelise a little. Season well.
Served with baked beans and a fried egg.