Originally Posted by
swingaleg:
“Corned beef hash was a staple meal in Lancs where I grew up.......my Mum made it a lot. I think it was just potato, corned beef, onion and carrot (and probably an Oxo cube)and served with pickled red cabbage
I remember my Dad always used to ask if she burn it and stick it to the pan because the burnt black bits were the best.......
When I left home and started making it myself I used to make a panful to last a few days and it always tasted so much better when warmed up the next day..........like a lot of things. Shepherds pie for example
http://images3.mysupermarket.co.uk/P...256978.jpg?v=5”
Yes this thread is mutating into corned beef hash and other recipes - fine by me.
Red cabbage is great with it, as is HP & Worcester sauce. Very tasty considering there is so little in it. ( Definitely has to have the Oxo cube.)
I also like the "dry" US versions though- as per Delia link previously. But my mate who has ex- Caribbean Dad does a great variation , dry fried with chilli, garlic, quartered tomatoes.
On the Lancs version - that you have described - I wonder if it's due to Irish immigration in C19th? ( Lots of factory workers wouldn't have the resources to be salt-brining brisket to make the real deal, Irish style.)
Diablo
Quote:
“ I make corned beef hash very similar to the stovies recipe. I'm from Lancashire as well - once again with no Scots heritage.”
Incidentally the other side ( non-Irish ) are from up your way Kirkham & BLSands - found my g g grandpa was running the old blacksmiths in BLS , not literally, it's just a family house now.