Tuesday Food Blog - My own corned beef hash
As a very amateur cook I have rarely attempted my own take on a particular dish. I don't know enough about combinations of flavours etc. to be fully confident or indeed successful at innovation. However, as someone who occasionally likes to push the borders of restraint I have had a go.
David's corned beef hash
Ingredients
2 tins of corned beef, diced1 sweet potato, diced1 onion, chopped,2 cloves garlic, chopped1/2 pint gravy14oz tin of baked beans3 chopped mushroomspotatoes for mashing,cheddar cheesesalt and black pepper2 tbsp olive oil
Method
Preheat the oven to 170 degrees Celsius.Pour the oil into a frying pan, put in the chopped onion and fry until clear. Season with salt and ground black pepper and then add the garlic. Add the sweet potato and fry for five minutes on a high heat stirring continuously. Add the diced corned beef and turn gently as the cubes tend to break up.In an oven proof dish pour the tin of baked beans evenly across the bottom of the dish. Then add on top the fried mixture and the sliced mushrooms. Pour in the gravy.Boil the potatoes for 15 - 20 minutes then allow them to dry in the hot pan for a couple of minutes then add butter, milk and salt and pepper and mash.Cover the meat and vegetable mixture with the mashed potato and place in the oven for 30 minutes. Remove and sprinkle with cheese and return to the oven for a further 20 minutes. Serve with green vegetables.
Tip: Store the corned beef in the refrigerator overnight, it makes it easier to dice and holds its shape in the pan.
I enjoyed this simple dish and believe that is because in part there is a 'comfort' food feel about the end result.
God Bless
David's corned beef hash
Ingredients
2 tins of corned beef, diced1 sweet potato, diced1 onion, chopped,2 cloves garlic, chopped1/2 pint gravy14oz tin of baked beans3 chopped mushroomspotatoes for mashing,cheddar cheesesalt and black pepper2 tbsp olive oil
Method
Preheat the oven to 170 degrees Celsius.Pour the oil into a frying pan, put in the chopped onion and fry until clear. Season with salt and ground black pepper and then add the garlic. Add the sweet potato and fry for five minutes on a high heat stirring continuously. Add the diced corned beef and turn gently as the cubes tend to break up.In an oven proof dish pour the tin of baked beans evenly across the bottom of the dish. Then add on top the fried mixture and the sliced mushrooms. Pour in the gravy.Boil the potatoes for 15 - 20 minutes then allow them to dry in the hot pan for a couple of minutes then add butter, milk and salt and pepper and mash.Cover the meat and vegetable mixture with the mashed potato and place in the oven for 30 minutes. Remove and sprinkle with cheese and return to the oven for a further 20 minutes. Serve with green vegetables.
Tip: Store the corned beef in the refrigerator overnight, it makes it easier to dice and holds its shape in the pan.
I enjoyed this simple dish and believe that is because in part there is a 'comfort' food feel about the end result.
God Bless
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