James Martin Corned Beef Hash Recipes
CORNED BEEF HASH WITH BEER-BATTERED ONION RINGS
James Martin serves up a plate of souped-up Seventies-style comfort food. Perfect for a cosy night in.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- Bring the potatoes to the boil in a pan of salted water. Reduce the heat until the water is simmering and simmer the potatoes for 8-10 minutes, or until just tender. Drain well and set aside.
- Meanwhile, heat the oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan, until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Whisk the flour, sugar, salt, vinegar and half of the beer together in a large bowl to a thick, smooth batter. Continue to add the beer a little at a time until the batter has the consistency of double cream (you may not need to use all of the beer).
- Separate the onion slices into rings and dip each one into the batter until completely coated. Carefully lower the onion rings, in batches, into the hot oil and fry for 3-4 minutes, or until golden-brown and cooked through. Remove from the hot oil and set aside to drain on kitchen paper. Repeat the process with the remaining onion rings.
- Heat half of the butter in a frying pan over a medium heat and add the chopped onion. Fry for 2-3 minutes, or until softened.
- Add the remaining butter to the pan, then add the garlic and drained potatoes and continue to fry for 2-3 minutes.
- Add the chopped tomatoes and the corned beef and stir-fry for 1-2 minutes, or until the tomatoes have softened and the corned beef is heated through. Add the Worcestershire sauce and Tabasco and season, to taste, with salt and freshly ground black pepper.
- To serve, spoon the corned beef hash onto serving plates. Pile the onion rings on top. Garnish with the sliced tomatoes.
CORNED BEEF HASH BRITISH STYLE
This is my husband's favorite meal. I always had a different version of Corned beef hash until I met my Scottish husband who taught me how it was meant to be made. It is a wonderful casserole type dish that is very filling and perfect for cold nights in. Serve with vegetables or crusty French bread.
Provided by KAVA48
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them.
- Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes.
- Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.
Nutrition Facts : Calories 446.9 calories, Carbohydrate 59.1 g, Cholesterol 60.2 mg, Fat 12.7 g, Fiber 8.5 g, Protein 26.6 g, SaturatedFat 6 g, Sodium 909.6 mg, Sugar 8 g
CORNED BEEF HASH
A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 6
Steps:
- Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
- Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.
Nutrition Facts : Calories 333 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium
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