[tweetmeme source= “catherineosborn” only_single=false]When the cold wet weather started in early October, I suddenly found the need for comfort food. There wasn’t a lot in the fridge apart from the usual halves of peppers and remainders of salad, but there were several cold potatoes left over from the day before which I combined with a standard tin of corned beef as follows to make corned beef hash:
Line a wok or frying pan with a dash of cooking oil (not too much as the corned beef has plenty of fat) and some chopped onions and celery. Cook gently until the onions and celery change texture and start to smell delicious.
Mash the corned beef and a similar amount of cold potato with a fork, tip into the wok or pan, and set it cooking on a medium-low heat.
Rinse any salad bits, especially mushrooms and variously coloured peppers, and cut them into 2 and 3 inch strips. Add to the wok or pan, along with a can of baked beans and any dregs of wine that may be lying around.
When cooked, turn half onto a dinner plate, and add your choice of sauce. Brown sauce is delicious with the corned beef, but tomato sauce is good for the prostate. Have both if you like!
Save the other half, when cool, in the fridge for tomorrow. On my second day, I ate it with a fried egg on top – that certainly adds to the comfort.
1. Make sure you replace the tin of corned beef.
2. Always have some cold potatoes in the fridge.
3. If you have to watch your fat intake, buy lean corned beef at the deli counter. Typically it has 1/5 the fat content of cheap tinned corned beef.
4. If you still think your meal is too big, share it with the dog.