Chef's Table: Corned Beef Hash

At this time of year the gaps between pay days just seem to last forever.  You have to make the best of whatever you found in the back of your cupboards when you cleaned them out.

Among my finds was a tin of Corned Beef and a sachet of Salsa sauce.  I checked the dates and they were both safe to eat.

One of the things my mum liked to make during the Miner's Strike was corned beef and potatoes, with onion gravy.  It saw us through a very bitter winter. 

Anyway, I enhanced it with vegetables and sauce to give it more rich flavour.

You will need the following: 

  • One tin of corned beef
  • Four or five medium sized potatoes 
  • One white onion
  • Half a punnet or one large handful of mushrooms
  • Two peppers, any colour you like
  • One sachet or small jar of Salsa
  • Worcestershire sauce
  • Whatever the hell else you want! 
  1. Start by dicing the onion and peppers, and slice the mushrooms thinly.
  2. Then boil water in a pan with a tablespoon of salt.  Cut the potatoes into quarters, unpeeled, and allow them to soften.
  3. Add the onion to a big wok with a little oil and fry until they are brown.  Then add the mushrooms and finally the peppers.  Fry the three ingredients until they are all soft.  Open and add the corned beef to the wok.  Using a spatula, hack it to pieces.
  4. Once the potatoes are nice and soft drain the water and add them to the wok.  Again, hack them down to rough pieces. 
  5. Add your sachet of Salsa sauce, or indeed, any sauce you like.  I also add a good two tablespoons of Worcestershire sauce at this point.

The next step is optional.

I set my oven to two hundred degrees.  Then I transfer the contents of the wok to an ovenware dish and top it with grated cheese, either cheddar or mozarella.  You can even cover it with a pie crust if you like. Bake in the oven for 15-20 minutes and allow to set for a further five.

And serve.  Something cheap and simple to make on a cold weeknight.


By chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.