SERVES4.HANDS-ONTIME 30 MIN
MAKE
AHEADCookthepotatoesandsteam
dry,thencoverandchillforup
to6 hoursuntilreadytofry.- 750gflourypotatoes,suchasmaris
piper,desireeorkingedward,peeled
andcutinto2cmchunks - 4 tbspsunfloweroil
- 340gcanreduced-saltcornedbeef,
cutinto2-3cmcubes - 1 largeonion,chopped
- 1 celerystick,chopped
- ¼tspdriedoregano
- 2 tbspWorcestershiresauce
- Handfulfreshflatleafparsley,chopped
- 4 friedeggstoserve(optional)
1 Cookthepotatoesina largepanof
saltedwaterfor 10 minutesuntiljust
becomingtenderbutnotbreakinguptoo
much.Drainwell,thenputthepotatoes
backinthepantosteamdry.
2 Meanwhile,heat1 tbspoftheoilina large
non-stickfryingpanandfrythecorned
beef,turning,overa highheatuntilcrisp
andbrownedinpatches.Setasideona
plate,thenadd2 tbspmoreoiltothepan.
Addtheonion,celery,oreganoanda little
saltandblackpepper,thenfryovera
mediumheatfor 10 minutesuntilsoft.
3 Addtheremainingoiltothefryingpan,
thengentlystirinthepotatoes.Season
witha littlesalt,thenturnuptheheatand
fryfor5-6minutes,tossingfromtimeto
time,untilcrispandgolden.
4 Addthecornedbeefbacktothefrying
panwiththepotatoes,mixwell,thenfry
fora fewminutesmoreuntilheated
through.SeasonwithWorcestershire
sauceandmoreblackpepper,then
sprinklewithparsley.If youwantto,serve
withfriedeggsfora morefillingsupper.
PERSERVING588kcals,32.1gfat(8.9g
saturated),34.3gprotein,42.9gcarbs
(6.5gsugars),1.8gsalt,5gfibreThe delicious.
cornedbeefhash
MASTERCLASS: GOLDEN RULES
RECIPE JEN BEDLOE PHOTOGRAPH MAJA SMEND FOOD ST YLING SOPHIE AUSTEN-SMITH ST YLING TONY HUTCHINSON
DID YOU KNOW?
It seems a dish called hash (from the French
‘hacher’ ‘to chop’) has been cooked in the UK since
the 14th century and in the US since the 18th
century. The name ‘hash house’ or ‘hashery’ used to
be the word used to describe a cheap restaurant.LEAN MEAT NOT ALLOWED
Corned beef became the popular choice
for hash after rationing in World War II
and it remains the classic ingredient.
The high fat content means it fries well,
giving a crisp exterior without drying
out. Modern recipes sometimes use
sausagemeat or leftovers from the
Sunday roast – lamb is good as it also
has a high fat content.FLOURY SPUDS
Waxy potatoes won’t do here – you want
a soft, yielding texture that contrasts
with the crispy morsels of browned
meat and fried onions.PARBOILING
Some recipes instruct you to fry the
potatoes without pre-cooking them,
but in our tests we found this can leave
some of the potato hard in places. Our
spuds are somewhere between mashed
and fried, which we found gives a more
satisfying, consistent result.SEASONING
This is vital. We’ve added lots of black
pepper, salt and a good splash of
Worcestershire sauce, but you could
use chilli, garam masala, Tabasco,
sriracha or soy sauce, mango chutney...YOUR SIGNATURE TWIST
Hash goes well with buttered cabbage
but we like sauerkraut to cut through the
richness. Or stir in frozen sweetcorn,
peas or sliced jalapeños in brine
(drained). The fried egg on top is
a classic addition, but it’s up to you.Keys to success
deliciousmagazine.co.uk 125