The boys and I are back at home now, having enjoyed a really great few days with my parents. We've done all sorts of things and are all thoroughly exhausted (but in a good way, for a change!) We had a pretty ghastly journey home because of the heavy rain , but never mind that, we're all in one piece.
I cooked dinner for my Mum and Dad last night and, by request, made a corned beef hash. Karl and I have this quite often, it's a nice, quick meal to cook and so comforting. I do think you need to use a tin of corned beef for this, and dice it yourself. The sliced stuff is great for sandwiches, but no good for hash. On the subject of corned beef for sandwiches, I especially recommend that you buy the supermarket 'economy' versions. I find they're generally fattier, and therefore tastier. Corned beef is hardly a 'diet' food in any case, so the little extra shouldn't matter too much.
Corned Beef Hash
1 large onion, diced
leftover cooked potatoes ( about 6 to 8 egg-sized spuds), diced
340g tin corned beef, diced roughly
Lea & Perrins™ Worcestershire Sauce
fresh parsley, chopped
Heat a bit of oil in a large, deep-sided frying pan. Fry the onions until soft and just starting to 'catch' on the edges. Put a good-sized lump of butter into the pan and allow to melt, then add the potatoes and continue to cook until they are quite brown and a little crisp around the edges. Grind in some black pepper, then add the corned beef and shake in some Lea & Perrins™. Stir it well as it cooks, breaking it up, but allow it to 'sit' in the pan for a bit after each good mixing. This gives you a nice mixture of crisp fried and meltingly soft meat. Scatter in some chopped parsley just before you serve it.
Go easy on the portion sizes, as it's very filling. This amount fed three hungry adults easily. I like to top each heap of hash with a fried egg. Make sure the yolks are nicely soft and runny, you get a gorgeous flavour from it as it oozes down over the hash. Oooh, my mouth waters just thinking about it...