Glampanology

Corned Beef Hash

Ingredients:

• 1 x 225g Tin Corned Beef
• 1 x 300g Tinned Potatoes
• 1 Onion
• Glug of oil or knob of butter
• Salt and Pepper
• Ketchup

Method:

Open corned beef and chop into cubes, open potatoes and chop into small pieces and slice onion. Heat oil or butter in a small frying pan and fry onion on a low heat until just soft. Add potatoes and corned beef and season with a little salt and pepper, stir everything together once then turn the heat up. Continue frying, but do not stir as you want the hash to crisp up on the bottom.

After about 5 minutes, move the hash around the pan, making sure you are turning it over so the crispy bits are on top. Leave to cook, without stirring, until the new bottom is crispy This should take about another 5 minutes. Repeat one more time for another 5 minutes after a third turn over and a new crispy bottom forms. You should see lots of browned crispy bits within the hash now. Serve with a big dollop of ketchup and some lovely fresh bread.

Variations:

Variations Worcestershire sauce can be added for a bit more flavour if you have it in your camping stash. Mushrooms are also good, they can be added in from the start with the onions. Corned beef hash goes very well in a sandwich and is also lovely with a fried egg on top too! Alternatively, egg can be scrambled in with the hash to keep it as a one pan wonder and finally, it goes really well with baked beans, either on the side or mixed in to make it a more substantial meal.

 

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