N. American 20mins
Vegetables Main Course Eggless North America
Onion, finely chopped
tinned Corned Beef, diced
Large Beetroot, cooked and diced
Boiled Potatoes, diced
tbsp Tomato Ketchup
teasp Worcestershire sauce
tbsp Double Cream
Melt 50g/2 oz butter in a large frying pan, add the chopped onion and cook for 3
- 5 minutes until softened, stirring frequently.
Combine the diced corned beef, beetroot and potatoes in a mixing bowl. Add the
softened onion, tomato ketchup and Worcestershire sauce and mix well. Season
generously with salt and black pepper.
Turn the corned beef mixture into the frying pan and cook over a moderate heat,
stirring, for about 5 minutes or until the hash is golden brown. Meanwhile, heat
the grill to high.
Using a wooden spoon or a spatula, gently pat the hash into a cake in the pan.
Dot with the remaining butter and sprinkle with cream. Place under the grill
until the top is crisp and golden. Cut into wedges and serve immediately.
Serving Suggestions :
Beef/Veal Recipes | General
Beef Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.