Corned Beef Hash

I recently conducted a viewers poll for the next recipe I was going to cook ans this corned beef hash was the clear winner. Do you remember eating this as a child or do you cook it using a different recipe to me? Let me know in the comments box below!

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Hi everybody welcome to best the bridge Blackwell thank you for tuning in I’ve got a lovely recipe for you today another really old-fashioned dish and something that was made quite a lot out of the remnants of a dish or leftovers from a dish I’m going to be making some

Corned beef hash really really simple but really lovely tasty recipe using some decent ingredients and great for this time of year when it’s getting a little bit cold in the evenings and you don’t really want to have to slave over a stove so come over have a look at the

Ingredients and we will get started there we go these are the ingredients about corned beef hash today as I said nice simple dish here can be served up as kind of a main course or isn’t there accompaniment to a lovely bit of meat but let’s talk through the basic

Ingredients so obviously we’ve got our corned beef here now I’m using the corned beef that is straight out of the tin I find that that’s the best to use I mainly find it to the best to use because it’s got the most fat content as you can see around the outside here

There’s quite a bit of fat content in there and the way we’re going to cook it we’re going to render that fat down and cook that out that’s going to add to a little bit of moisture in this dish we’ve got a couple of potatoes here which we’re gonna parboil slight change

To the ingredient to the recipe from my side here I’m going to add a little bit of sweet potato as well I absolutely love sweet potato it’s going to add a different dimension to this dish this time around it’s not actually a core ingredient of corned beef hash now I’m

Just adding it in this time some people use sweet some people have pieced this as well but I’m gonna try and stick as close to the original recipe as I can a couple of small smallish onions here which we’re going to chop up and then we’ve got some limp earrings whoosh the

Sauce and we’ve got some salt some pepper first things first we need to prepare our potatoes and get them ready for some part boiling okay so first they’re people your potatoes I’ve got two fairly decent-sized baking potatoes here it doesn’t really matter what potatoes you use lots of

People have lots of different ideas of the best potato to use these are just standard baking potatoes and I’ve got a standard sweet potato here as well it’s not like oh not this we get these into decent tube guys so as you can see I’m going for decent thick cube size pieces

Now what we’re gonna do put them straight into a nice fresh sweet potato it doesn’t need to be absolutely perfect you can see one thing doesn’t need to be absolutely they think to be kind of roughly chopped them into a decent cube shape to move on to the potatoes into a

Decent sized cube not too small but certainly not too big the reason that we’ve got them in this shape is that it’s not gonna take them as long to par boil so keep an eye on the pan when you boil it on the way and we want them to

Be a decent size texture that they’re gonna be really soft on the inside but you can get a nice decent crisp to them on the outside so let me finish chopping these up and I’ll show you the next step okay potatoes are all fully chopped straight into that water gets a decent

Amount of salt in there now we’ll get these on the heat we’re gonna parboil them which means from cold bringing them up to the boil let them boil for about three to five minutes no more than five minutes then we take them straight off the heat then we’ll move on

To the next step and preparing these onions okay now we’re gonna move on to the onions now anyone that watched my videos before will know that I don’t normally show you how to chop onions but for this video it’s quite important that we do get them at the right sort of size

Because we want all of the elements of this dish to be sized that really works together with other ingredients if you get too too much of one ingredient in there it’s going to overpower the overall taste of the dish so I very quickly show you the size that I’m

Aiming for here these are too kind of small to medium sized onions if I had the big size Spanish onion I would just use one but that would know quite a bit of these wouldn’t quite be enough in this dish so what I’m gonna do is cut

These enough pieces yes and then that is the size that we’re aiming for pieces just like that so they’re not actually dissimilar to the size of the potato that we cook there another way of doing this eat such a chop these straight down the middle like that and then in half again

They’re quite roughly chopped there we go that’s how onions we don’t want them any bigger than that really perfect size then what we’re going to do is we’re gonna get these into a pan and start browning these off okay so just before we get our onions on the go

Our potatoes are done we’ve parboiled them as you can see they’re this beautiful texture where they’re just starting to soften a little bit but they’re not too overcooked they’re going a little bit on the fluffy side which is absolutely perfect before we crack on with the onions what we’re gonna do is

Get some oil onto these I’m using a bit of olive oil here but you could use any type of oil really we’re going to be frying the youngins in some vegetable oil so that won’t do as well and then what we’re going to do is we’re going to

Season these are plenty of salt on these plenty of as well okay so here we have our corn beef to some of that American viewers this is going to look completely different to the type of corn beef that you guys are used to we both call it

Corn beef but in America it’s normally a whole piece of beef that’s been salt cured in England what happens is the beef is ground up which means that there’s other parts of the beef in there as well so it’s not like a prime cut of beef its minced beef that then been salt

Cured and the corned beef that we’re using here is out of a tin as well so that’s what my nan would have used you can go into the supermarket’s these days and find nice big long slices of sandwich corned beef that fit perfectly into into a sandwich but this is the

Type of convey style I’m used to using so we are now going to prepare this corned beef ready for our corned beef hash I’ve got two tins worth of corned beef here and all I’m gonna do really to prepare it is slice it into some cubes just as I’m

Slicing here you can see the texture that we’ve got of the corned beef it is very thin it and it is a really tasty product it doesn’t look that tasty at the moment but you know it is really nice it’s a lovely sandwich filler as well I love a corned beef and pickle

Sandwich as you can see here all I’m doing really is I’m just replicating in terms of chopping the size of the potato and the onion that you saw the chopper so I’m cutting this into some quite big big chunks I’m just going to keep this

To one side on this plane over here you see that around the outside of the beef the corned beef there’s some fat that’s perfectly normal this does have quite a high fat content in terms of British corned beef it can trace its roots back to I think the the

Late 1800s when food first started to be preserved in tins and there’s always a bit of work in the way you open up a tin of Kipp corned beef because it comes with like this key I should have showed you that really comes with this key that

You have to widen out the tin and you know it takes a little bit of practice getting used to using that and there yeah it dates back to around about 1800 and it becomes eighteen hundred and ninety became very popular during the war when the flesh for me was a was not

Not so readily available okay so we’ve prepared all of our ingredients down now it’s time to start cooking okay so they were we’re ready to start assembling this dish not going to take long from this point on As far as you can see we found this camera around a little bit and the Vigilant starting over this time as you can see the onions really starting to cook down beautifully now what we gonna do at this stage is that some hospitals it’s fine just cool down a minute son

Sit down just attack but then what I’m gonna do is I’m gonna make mint coins for the potato summer sweet potato as you can see I’m making a little bit of a gap in the middle of the pan here now gonna get appetizer right into the middle of that code

Village board at the stage no extra ingredients whatever do is to further its find a little bit more what’s the sauce over the top and that would you please this what happen is we want the onions to continue to brown we want the potatoes to take on some of

That beautiful golden crispy texture from the heat from the pan the last minute on this lovely view the fourth round confusing the potatoes and particularly the sweet potatoes are starting to break down a little bit you don’t need to worry about that and the slices that’s kind of what you want you

Don’t want the potatoes to be caught it shows the day setting in for more of a match consistency than anything else what we’re gonna do is we’re gonna leave this alone a couple of minutes continue to brown off then we’re gonna round out conduct we’re getting these very very

Close now to the finished article okay so let the stage not where we’re ready to go convenience so let’s do that straight in that now leave it to sit over the top for a minute or two in here that you do that because that’s up 74

There’s a lot of fat around the outside you look at this piece of corned beef in there’s a bit of fat around the outside of their you want that someone know when that melts it’s going to get to the bottom of the pan then we’re going to be

Able to move some stuff around it’s gonna create a bit of moisture in there so just let see on the top for a minute Oh baby’s been allowed to warm up just a little bit know what we started doing is taking this wooden spoon some mixing everything together so going from here

To the inside of a little bit These thoughts merge together all these beautiful ingredients again just working things from the outside to the inside of the pan everything starts coming together with that everything heat fruit the corned beef doesn’t need to be cooked for such it just needs to be waterproof and we’re gonna be very close

Okay here we go look we’ve got this beautiful corned beef hash here that we’ve been cooking for a little while now and how simple and easy with this to make potatoes and sweet potatoes some onion a couple of tins of corned beef there’s full meal in there I’m serving

This up with some creamed cabbage which is basically savoy cabbage with a little bit of onion and cream but as you can see from this meal here we’ve got our potatoes in there which are cooked absolutely beautifully there’s some sweet potato running through there you’ve got some lovely fried onion and

Then finally that corned beef which is just kind of mush down into a beautiful hash really mmm very hot as well really simple to make really filling beautiful meal for a lovely pop lovely cold night like tonight give it a go and enjoy you