Easiest Way to Prepare Speedy Tex's Corned Beef 'Tator Hash 🐮
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Favorite Tex's Corned Beef 'Tator Hash 🐮. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tex's Corned Beef 'Tator Hash 🐮, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tex's Corned Beef 'Tator Hash 🐮 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tex's Corned Beef 'Tator Hash 🐮 is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tex's Corned Beef 'Tator Hash 🐮 estimated approx 60 mins.
To begin with this particular recipe, we must prepare a few components. You can cook Tex's Corned Beef 'Tator Hash 🐮 using 8 ingredients and 8 steps. Here is how you cook it.
Another winter warmer I learned from my Mam. Serve with pickled red cabbage, pickled beetroot, crackers or crusty bread 🍞
Ingredients and spices that need to be Take to make Tex's Corned Beef 'Tator Hash 🐮:
- 3 large potatoes (use a fluffy potato like Maris Piper)
- 200 grams (9 ounces) tinned corned beef
- 2 tbsp oil for pan frying
- 1 large onion, sliced
- 600 ml hot water
- 1 1/2 tbsp Worcestershire sauce
- 1-2 beef OXO stock cubes
- sea salt and freshly ground black pepper to season
Instructions to make Tex's Corned Beef 'Tator Hash 🐮
- Peel the potatoes and start frying your onions on a medium-low heat in a stockpot. After 3-4 minutes, slice off the fat from the corned beef and stir in to the pan with the onions until it melts. Cook until the onions begin to brown, without being too soft. Tip: corned beef is much easier to slice when it's been kept in the fridge
- Cube the potatoes to about ½ to ¾ of an inch, chop the remaining corned beef and add to the pan. Add the hot water. There's plenty of flavour in the skins, so try tying in a muslin pouch, or a ladies hairnet and adding to the pan
- Bring to the boil then add the Worcestershire sauce and crumble in the stock cubes. Stir well and cook, uncovered, on a rolling boil for 10 minutes stirring occasionally
- Season and stir well (remove the potato skins if using). Taste and if you want a little extra savoury flavour, add another OXO Cube and a splash of Worcestershire. Reduce, uncovered, on a medium-low heat, for 10-15 minutes, stirring occasionally
- When the hash is thick with a little gravy. Remove from the heat and leave to cool, uncovered, and thicken a little more. Reheat when ready to serve in
- Serve with brown sauce, pickled red cabbage, pickled beetroot, cream crackers, or crusty bread
- Leftovers can be frozen easily in a food container and heated at a later date. This also makes a great pie filling. Simply put in a pie dish, cover with a shortcrust pastry, brush with egg wash, and cook until the pastry is golden brown...
- ...see recipe in my profile (Tex's Meat and 'Tator Pie)
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