Corned Beef Hash - My Recipe
Brian Damage
Ingredients:
Aprox 4lb potatoes (good for mashing)
1/2 bulb of garlic (alter to taste)
3/4 - 1lb Leeks (preferablt fresh, but frozen work fine)
1 tin of corned beef (340g)
Method:
Peel and cut the potatoes.
Peel and finely chop the garlic.
If using fresh leeks, wash and chop.
Throw the lot into a pan, bring to the boil the let simmer for 20-25 mins.
While your waiting, open the tin of corned beef, extract from the tin
and chop up into inch cubes.
Drain off the water from the potatoes leeks and garlic, and mash the lot
with a potato masher (but not too much, the secret here is to leave the
potato a bit lumpy, and you'll have to scrape the masher every two or
three mashes to get the leekes off - but stick with it)
After it's been mashed a bit (but not too much) add the corned beef
cubes, and then stir in with a fork.
Keep stiring until your happy with the consistency and smoothness of the
mash (personally I like it slightly lumpy and not too smooth - but it's
up to you)
Next serve on a plate with a big splat, add seasoning to taste (I like
tomato ketchup) but you can use gravy as an alternative.
It goes well with most vegetables, and especially with bacon.
Easy to make, and tasty.
Enjoy!
golwg
Matthew
Elaine Stutt
love it. On the soc.culture.welsh FAQ, I found a recipe for him,
Angelsy Eggs. That is hard boiled eggs pressed into equal parts
mashed potatoes and leeks and covered with a cheese sauce which
is browned under the broiler. Good.
Elaine
Mr. Joseph Littleshoes Esq.
Brian Damage wrote:
> Feeds 4 adults
>
> Ingredients:
> Aprox 4lb potatoes (good for mashing)
> 1/2 bulb of garlic (alter to taste)
> 3/4 - 1lb Leeks (preferablt fresh, but frozen work fine)
> 1 tin of corned beef (340g)
>
Tere are a number of variations, probly the most pronounced is that of
not boiling the potatoes and/or leeks, but rather sautÔøΩing them as a
small dice, in very hot oil.
Here's a new favorite of mine .... a recipe i found in a Saveur magazine
in the Dr.'s office.
Truffade
(skillet cooked potatoes and cheese)
"This rich Auvergnat specialty, a cross between mashed potatoes and
scalloped potatoes is the perfect side dish for a steak.
Using a mandolin, cut 2 pounds new red or other waxy potatoes into 1/16"
thick slices.
Place potatoes in a bowl of cold water' set aside.
Heat 1/4 cup canola oil in a 12" cast iron or nonstick skillet over
medium heat.
Add 3 strips smoked bacon cut into 1/2" slices and cook, stirring until
its fat has rendered, about 6 minutes.
Drain potatoes in a colander; add to the skillet [note; i removed all
but a thin coating of bacon fat] Season with kosher salt and freshly
ground black pepper to taste.
Cover the skillet and cook, stirring occasionally and crushing potatoes
into small chunks with a wooden spoon, until potatoes are tender, 20 -
25 minutes.
Add 8 oz. grated cantal or gruyere cheese, 8 oz. farmers' cheese (such
as Friendship brand) and 1 minced clove of garlic to skillet; stir to
combine.
Reduce heat to medium low; cover.
Cook, scraping bottom of skillet with a wooden spoon, until cheese is
melted and potatoes are mashed, about 5 minutes.
Stir vigorously and season with salt to taste. Sprinkle with 2 tbs..
finely chopped chives and pepper to taste."
Serves 6.
Note:
Farmers cheese, Friendship brand.
http://www.friendshipdairies.com/products/summary_farmer_cheese.php
Cantal is a French 'cheddar' having no farmers cheese or cantal on hand
i used a domestic aged, white cheddar and an imported Swiss (?) gruyere
that is available locally.
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3
Brian Damage
> Brian Damage (br...@damage.inc) writes:
<snip>
>
> Well I'm not that fond of tinned corned beef, but my husband would
> love it. On the soc.culture.welsh FAQ, I found a recipe for him,
> Angelsy Eggs. That is hard boiled eggs pressed into equal parts
> mashed potatoes and leeks and covered with a cheese sauce which
> is browned under the broiler. Good.
I remember making thst one when I was in school (25 yrs ago), though
we called it "Eggs Mournay" - which is probably an English variation.
golwg
Matthew