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Nostalgia Foods - Corned Beef Hash |
13 April 2007 |
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Ask someone what they think of corned beef and the answer you get will depend very much on how old they are. People whose gastronomic experiences go back to the Second World War are generally ardent fans. But as the age of the person you’re asking declines, so too does their enthusiasm.Ìý
In the next of our series on food nostalgia, Anna McNamee met some of the members of the Eastbourne WRVS and joined the food writer Hattie Ellis in her kitchen.
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Corned Beef Hash |
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So long as you’ve got your potatoes already mashed, this recipe is a one-dish wonder, perfect for camping trips or cooking over a primus stove. For true authenticity, serve on plastic plates with ketchup and, if at all possible, huddled under canvas in the rain.
1 x 340g tin of corned beef, broken up into pieces
about 700g potatoes (and butter and milk to mash)
2 small onions
50g butter
1 small tin chopped tomatoes
1. Sauté the onions in half the fat in the frying pan until soft.
2. Boil and mash the potatoes.
3. Add the remaining fat to the frying pan, then the mashed potato, corned beef and tomatoes. Do not use all the tomatoes if the mixture seems too liquid. Fry all this together. Season well and serve hot. 4 fried eggs could be added on top.
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