So many things we eat today have amazing histories that have shaped cultures and economies. Corned Beef Hash is associated with Ireland because for 250 years Ireland was the sole producer of corned beef that was consumed by British civilians, naval forces, and colonies it was a massive industry.
Corned Beef Hash became a regular family meal during and after the rationing of WW2. It has endured to still have a place in today’s kitchens because it’s delicious and cheap. You can whip up this meal in under half an hour and it’s a really filling dish that makes sense for breakfast, lunch or dinner.
Serves 2 Adults
325g corned beef
1 large shallot or 1 small white onion
1tsp garlic powder
1 tsp thyme
1 tsp oregano
3 tsp worcestershire sauce
3 tbsps olive oil
salt and pepper
- Chop the potato, skin on, into 1cm cubes. Peel and dice the shallot or onion and dice the corned beef. Put the olive oil in a large skillet on a medium high heat. Add the potatoes to the pan then grind over some salt. Leave the potatoes to colour for a minute then stir and repeat for 10 minutes until the potatoes are golden and crisp.
- Add the chopped shallots and herbs and cook for 3 minutes, stirring regularly. Turn the heat down to medium and add the corned beef then pour over the Worcestershire sauce. Stir to break up the meat then leave it to cook for 5 minutes so that it forms a crust on the bottom.
- Give everything a stir to break up the crust then scatter over some chopped parsley. Serve with a runny fried egg and a big ol’ splodge of ketchup.