Ultimate corned beef hash | School dinner recipe

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Corned beef hash was a favourite at school dinner times, and I always looked forward to it coming on the menu. It was never an attractive looking dish, and was a homogeneous pile of corned beef, mashed potato and baked beans, and it was delicious!

Making corned beef hash is a simple thing, and it’s cheap as chips too! There are lots of different ways to make it, but my recipe uses chunks of potatoes rather than mash, and I don’t add baked beans either. I like my hash to have a bit of texture. I also think it needs a little spike of heat and acidity to cut through the fattiness. I used some worcester sauce and English mustard for that.

To make my corned beef hash you will need:
► 600g of maris piper potatoes
► 340g of corned beef
► 2 small onions
► 2 garlic cloves
► 1+1/2 tbsp of worcester sauce
► 2 tsp of English mustard
► About 450ml of beef stock
► Pepper
► Small knob of butter
► Oil for cooking
► Serve with fried eggs

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Hello everyone and welcome back to the atoms in kitchen I hope you have a good day afternoon evening whatever time it is and whatever part of the world you are living now today I’m making that classic school dinner the corned beef hash now don’t about you but when I was a kid

This is my favorite thing to year school I always look forward to it because I mean my school deans were pretty pretty bad all right I mean it was either pizza and chips but had lasagna sometimes which is just really bland and horrible salad which no one ever touched a really

Rubbish sandwiches that had hardly any filling but occasionally they stick that on the menu and I’d get absolutely bananas for it I mean let’s be honest corned beef hash isn’t the most pretty looking dish you know the one I had at school was kind of this homogenized glutton of currant mashed potato corned

Beef and baked beans but it was warming it was delicious and it filled me up I mean this is a really good comfort food dish right if there’s nothing fancy about it you know it’s not the sort of thing you’d order in a fine dining restaurant mmm think I shall have the

Corned beef hash sounds absolutely marvelous I’ll have a bottle of Bollinger and will you be a good fellow fetch me a pair of slippers because for some unknown reason I’ve come up for dinner without my shoes now gonna kind of modernize my corned beef hash of it

You know I’m not going to use mashed potato because I want texture in there I don’t want it all gloopy I want nice chunks of potato that I can feel and taste I’m not gonna have any baked beans because again I don’t want it Cullerton machine gloopy and we’re gonna put some

Onions in there bit garlic’s and Worcester sauce some mustard and then I’m gonna top it with a couple of fried eggs so that’s what we’re gonna make today folks again probably the usual drill if you hit that pause button make a list what you need and we’ll crack on with it Right okay so we’ve got a little bit of prep to do and the first thing I need to do is to slice up these onions so I’m just gonna get my knife take them out of this bag Oh need a rubbish bowl and all I’m gonna

Do is just slice up these onions I probably can use one and a half actually because you know these look quite large usual drill folks just slice it in half feel it what I’m gonna do is just slice it into slices okay just like so get

That into a pan and then do the same with the rest of the onion right so I’ll slice the onions I’ve got them in a pan here now we’re going to get the corned beef out of its tin which is always a bit of a gaming that must be honest get

That stupid key thing off twist it round which way is it go that way all those onions are strong crying here and it should just come out with relative ease for them and then all I’m gonna do this is just cut it into fairly large cubes

Or get it into slices first and then into strips and then just cut it all right so you know that kind of size you don’t want it too small because it’ll just disappear into the dish can I just go to put those two Waterside on a plate

And I’m just going to quickly wash my hands because they’re all kind of corny fish Right so now we’re going to do is chop the potatoes now you what about 600 grams ish you know give or take and I’m not even gonna peel them and gonna leave the skins on cuz they have lots of flavor now if you’ve got potatoes that

Got a lot of soil on then just rinse them under the tap just move those out of the way and all we’re gonna do is just slice these into chunks roughly the same size as the corned beef you know that’s the kind of size you’re looking

For and then just do the same of the rest of the spuds okay so once you’ve chopped up your potatoes I’m gonna get those into a bowl just out the way now the only other thing you need to chop up is some garlic but I’m not going to show

You how to do that so now we can get on and cook the onions but I’ve got my pan here I’m gonna get it on to a low to medium heat add some olive oil a small knob of butter just a little bit of salt

What we’re looking to do is to cut these on the understan for about ten to fifteen minutes to the nice and soft and they’re slightly caramelized you know you don’t want them black like burger onions just a nice light brown hue which is gonna bring out the sweetness and

It’s gonna add a real nice flavor to the dish so I’ll cook these down and I’ll see you folks in a bit so for about 10 minutes that’s color you want they’re nice and soft they’ve got that nice golden tint to them then we’re gonna add the garlic then your potatoes and then

Cook that for about 30 seconds to a minute just to take the rawness of that garlic and get those potatoes nice and coated in that lovely oil then we’re going to add the beef stock and then we need to let that simmer for about 15 to 25 minutes until the potatoes are nice

And tender Right case it’s been about 20 minutes now and you can see that stockers nicely reduced there’s potatoes and nice and tender so now we can add the corn beef can I add just a bit of pepper I’m not gonna add any salt because there’s plenty of salt

In the corn beef and I will see the stock as well now to balance out the richness in this dish we need some astringency so I’m going to use some Worcester sauce not about a tablespoon and a half and then just for a little bit of a kick a

Couple of teaspoons of English mustard at this point as well get your grill on so it’s nice and hot give that a good old mix up try to be a bit careful because you don’t want to turn that corned beef into mush okay now that’s

All mixed up we can get it under the grill Now that needs to cook under the grill for about five minutes until that corned beef is nice and warm through and that top is nice and crisp Well it’s been under the grow for about five minutes you can see it’s got that nice kind of charred crispy top again it’s not the prettiest thing and to finish this off no self-respecting corned beef hash would be complete without a couple of lovely golden fried

Eggs and then just for a bit of fanciness a spattering of chives now this will serve to really hungry people but it will stretch to four obviously if you’re doing it for four people and obviously do more fried eggs so I’m going to quickly take a

Picture of it and we’ll give it a taste Right let’s give this a whirl I’ve got a try it off camera because I want to get a nice close-up shot to give you some lovely egg v says bust open that yolk whoa that one as well why not try and get a bit of everything some an egg on

There let’s go in or it’s hearty salty warming it’s a very grown-up taste because I’ve got the Worcester sauce and the mustard in there so there’s lots of depth of flavor not a big kick from that mustard but it still reminds me of that satisfying corned beef hash that used to

Have a school different but the same sort of flavors there must be use mustard and mustard sauce in theirs I don’t know but like I’ve said a million times before folks that is wizard well there we are folks corned beef hash it’s delicious simple to make warming and cheapest

Chips now there’s lots of different recipes on how to make corned beef hash now this might be criminal to some of you out there so let me know in the comments what you think of the recipe and also your recipes for making corned beef hash and then the other recipe

Suggestions you want me to make like I said before I do actually have a physical list of your recipes that you want me to make I just haven’t got around to making any yet so that about wraps up today’s video guys so thanks again for tuning in and watching if you

Like what you see then stick a like down below and also hang around at the end cuz there’s some links to some other videos and if you’re not subscriber there’ll be a button for that as well and I’ll see you lovely people next time for more tasty fun and frolics bye for now