by Paulinemom

Created on: August 31, 2008

The product known as 'corned beef' in the US is sold as 'salt beef' in the UK. It is mostly available in major cities which have Jewish communities, and it is often served on bagels with mustard and gherkins.

Confusingly, there is also a product called 'corned beef' sold in the UK and the US, sometimes known as bully beef (though this term is considered archaic in the UK). It is sold as tins (cans) of a distinctive shape containing finely ground meat. It is also sold in slices by supermarket cold meat and delicatessen counters.

Corned Beef Hash uses the canned variety.

Whilst most people use this as a hot breakfast staple I have a family favourite for a main meal which is served with green vegetables.

SERVES 4

PREPARATION 15 MINUTES

COOK TIME 35 MINUTES

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INGREDIENTS..

25g Butter
2 Onions, chopped
1 tbsp fresh thyme leaves
1 tsp Marmite
350ml beef stock
150ml Red wine
375g corned beef
2 tbsp flat-leaf parsley, chopped
Salt, and freshly ground pepper

TOPPING...

250g Potatoes, peeled
Salt, and freshly ground pepper
Milk, for mashing potatoes
25g Butter
50g Cheddar cheese, grated
25g breadcrumbs

METHOD...

1. Preheat the oven to 200C/gas 6.

2. First prepare the potatoes for the filling. Boil the potatoes in a large pan of simmering, salted water. When they are just cooked, remove from the heat and cool in cold water. Drain, dice and leave to one side.

3. Meanwhile, heat the butter in a frying pan. Add in the onions and thyme and fry for 3 minutes.

4. Add in the marmite, stock and red wine and cook briskly until reduced by half.

5. Add the corned beef and parsley and season with salt and freshly ground pepper.

6. Cook for 5-10 minutes, breaking it up with a fork.

7. Season the diced potatoes and mash them thoroughly with milk and the butter.

8. Place the corned beef mixture into an ovenproof dish and top with the mashed potatoes.

9. Mix together the grated Cheddar and breadcrumbs.

10. Sprinkle the mixture over the mashed potatoes and bake for 20 minutes until golden brown.

11. Serve hot from the oven

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