Cookbook:Lancashire Corned Beef Hash

| Cuisine of the UK

Serve it with buttered bread and HP sauce.

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 I – Stovetop

 * 1) Put all the ingredients in a wok (a wok is perfect though not traditional) or another large pan.
 * 2) Add water until almost covering the ingredients.
 * 3) Cover and bring to boil.
 * 4) Lower heat, and simmer for 30 minutes or until the potatoes soften.
 * 5) If too wet, strain off some water.
 * 6) Add the broken-up corned beef and stir in gently.
 * 7) Bring almost to the boil.
 * 8) Switch off the heat and let it sit for 15 minutes.
 * 9) Heat again or serve as it is.

Method II – Pressure cooker
It's easy to make hash in a pressure cooker—just follow the pressure cooker instructions to cook the potatoes and onions on the stovetop.


 * 1) Put all the ingredients except the corned beef into the pressure cooker. You do not need much water—perhaps 1–2 cm.
 * 2) Bring the pressure cooker up to pressure and cook for about 4 minutes.
 * 3) Meanwhile, chop up the corned beef. When the other ingredients are cooked, open the pressure cooker and mix in the corned beef.
 * 4) Serve.