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  • Writer's pictureMartin Castle

Corned Beef Hash

Updated: Apr 11, 2020

So back to delving in the cupboard and a real gem tucked behind a jar of honey. If you read the recipe it explains its significance to me. Katayoun doesn't seem keen so I might have to add it to the list of foods I cook when she's off somewhere working!

We listen to local BBC radio in the morning and they are definitely playing more jolly tunes - this morning it was Level 42 - love that slap-bass.

Anyway, we are into week two of staying at home (we didn't leave the site at all last week) but might have to venture out to get some fresh veg at some point this week. 


Serves 4


340g/11oz tinned corned beef

3 tablespoons Worcestershire sauce

2 teaspoons mustard (Dijon is a more subtle flavour)

1 large onion

600g/1lb 3oz potatoes

2 tablespoons olive oil or vegetable oil

salt and ground black pepper


1. Get your can of corned beef and cut into 1cm-ish pieces or break it up by

hand for a more ‘Norfolk' look.

2. Combine the Worcestershire sauce (food of the Gods) and mustard in a cup and pour over the corned beef, stir to combine. Set this aside for later.

3. Slice the onion.

4. Wash the potatoes and cut into 1 cm cubes, leaving the skin on, place the cubes in a saucepan. Pour enough boiling water from the kettle to almost cover them, then add salt and simmer for 8 minutes with the lid on. Drain the potatoes and set aside.

5. Fry the onions in the frying pan with oil until they are golden brown. Put the heat on high, add the drained potatoes and toss these around with the onions. Add more oil if necessary. Add the salt and pepper seasoning to your taste. Keep turning the mix, After about 6 (very precise) minutes, add the beef and continue to toss everything around to allow the beef to heat through (about 3 minutes).

As a child we always had salad for Sunday tea, often it was corned beef from the tin (other Sunday’s it was tinned pilchards in tomato sauce (sophisticated times). When I went to college, as most of the students were trainee PE teachers, food was very important and Wednesday was a sports day – often tea was corned beef hash to set us up for an evening in the bar of drinking, singing and banging on the ceiling – as I said sophisticated times!


“All shall be well and all shall be well and all manner of things shall be well”. - Julian of Norwich

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