Lancashire Corned Beef Hash
Serve it with buttered bread and HP sauce.
Source and licence
"Lancashire Corned Beef Hash" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lancashire_Corned_Beef_Hash, revision 4506561), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lancashire_Corned_Beef_Hash&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4506561
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4–5 potatoes, chunked
- 1 large onion, chopped
- 1 can corned beef
- 1 carrot (optional), chopped
- Water
- Salt to taste
- White pepper to taste
- 1 pinch tarragon (optional)
- 1 pinch oregano (optional)
- Worcestershire sauce (optional)
- 1 small bay leaf (optional)
Method
- Put all the ingredients in a wok (a wok is perfect though not traditional) or another large pan.
- Add water until almost covering the ingredients.
- Cover and bring to boil.
- Lower heat, and simmer for 30 minutes or until the potatoes soften.
- If too wet, strain off some water.
- Add the broken-up corned beef and stir in gently.
- Bring almost to the boil.
- Switch off the heat and let it sit for 15 minutes.
- Heat again or serve as it is.
- Put all the ingredients except the corned beef into the pressure cooker. You do not need much water—perhaps 1–2 cm.
- Bring the pressure cooker up to pressure and cook for about 4 minutes.
- Meanwhile, chop up the corned beef. When the other ingredients are cooked, open the pressure cooker and mix in the corned beef.
- Serve.