Corned Beef Hash

Ingredients

• 1x 340 g Tin of Corned Beef
• 2 Brown Onions
• 5–7 Potatoes (1 kg approx.)
• 50 ml Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1/2 teaspoon of Black Pepper
• 2 1/2 tablespoons (50 ml) Brown Sauce

Instructions

1. Peel and chop the potatoes into rough pieces, then boil them in a pan of salted water for about 15 minutes, or until they are just cooked.
2. Chop and rough dice 2 brown onions.
3. Heat 50 ml of olive oil in a cast-iron cooking pot.
4. Fry off the onions until they are just starting to go brown.
5. Once the potatoes are cooked, drain them off and add them to the onions.
6. Smash the potatoes up with a potato masher so that they are rustic and in random small chunks.
7. Mix together with the onions, then continue to cook for about 20 minutes so that when you mix them up they have started to brown and are slightly crispy.
8. While the potatoes and onions are cooking, you should prepare and season the corned beef.
9. Cut the corned beef into medium chunks, then add it to the potatoes.
10. Mix the Brown sauce, Dijon mustard, Worcestershire sauce & Pepper in a jug.
11. Add the jug of ingredients to the corn beef and potatoes, then mix well with a wooden spoon so that all the potatoes are fully coated with the sauce.
12. Cook for a further 5 minutes then transfer to an oven dish.
13. Cook in a preheated oven at 350 F for about 20 minutes, or until the top has started to go brown and crispy.