HOW TO MAKE CORNED BEEF HASH
Do you want to know how to make corned beef hash? This recipe is easy to follow for anyone that wants a corned beef hash recipe.
Ingredients
1 x Tin Corned Beef
1 x Onion
2 x Baking Potatoes
1 x Small Can Baked Beans
1Tbsp Tomato Ketchup
1 Tbsp Worcestershire Sauce
1 Tsp Mustard
1 Tsp Onion Powder
Salt & Pepper
Peel, chop and boil the potatoes for about 15 mins or until soft.
Mash the potatoes with butter and a splash of milk, set aside.
Fry the onion until soft.
Mix the baked beans, tomato ketchup, worcestershire sauce, mustard, onion powder and salt and pepper together in a bowl.
Cut the corned beef into chunks, mix with the beans and stir.
Spread the corned beef mixture into an oven proof dish.
Top with the mashed potato and grated cheese.
Cook in the oven for about 25-30 mins.
Enjoy your yummy corned beef hash.
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How to make Corned Beef Hash - Corned Beef Hash Recipe - Canned Beef Hash
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Corned Beef Hash Recipe
Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large grained rock salt, also called corns of salt. It features as an ingredient in many cuisines, including Irish-American, Jewish, Caribbean, Philippine cuisine and Chamorro cuisine. It was popular during both World Wars, when fresh meat was rationed. Corned beef remains popular in the United Kingdom and is commonly used in sandwiches and corned beef hash. Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including Ancient Europe and the Middle East. The word corn derives from Old English, and is used to describe any small hard particles or grains. In the case of corned beef, the word may refer to the coarse granular salts used to cure the beef. The word corned may also refer to the corns of potassium nitrate, also known as saltpeter (and one of the main ingredients in gunpowder), which were formerly used to preserve the meat. In the United Kingdom, corned beef refers to the variety made from finely minced corned beef in a small amount of gelatin (bully beef; from the French bouilli boiled), and is sold in distinctive, oblong cans, just as in the United States and Canada, or in slices from supermarkets. It is mainly imported from Argentina, Brazil, or Uruguay. Bully beef and hardtack biscuits were the main field rations of the British Army from the Boer War to World War II. It is commonly served sliced in a corned beef sandwich. Hash and hotpot, in which potatoes and corned beef are stewed together, are also made. Tinned corned beef is also used in mainland Europe. The U.S. version of corned beef is known in the UK as salt beef, and is available in cities with large Jewish communities.