Wartime Ration Recipe: Corned Beef Hash
In the second of our VE Day inspired recipes, we bring you corned beef hash. It is possible that this recipe may not be so unfamiliar, many families have enjoyed it over the years, but during wartime, it became a staple. That’s because meat was hard to come by and shortages meant many households either went without or just had to make do with canned meats, like corned beef or Spam.
There are many different versions of corned beef hash, and of course, you can put your own twist on it. The great thing about this dish is it is easy to prepare, making it perfect for feeding hungry bellies.
You will need
- 500g of peeled and chopped potatoes
- 340g can of corned beef – chop into cubes
- 1 chopped onion
- 2 tablespoons of Worcester sauce
- 2 tablespoons of vegetable oil
- In a large saucepan, add the potatoes and enough cold water to cover them. Bring to the boil and cook for around 7 minutes. Then drain them.
- Heat the oil in a frying pan and cook the roughly chopped onion for 4 minutes on medium heat.
- Add in the potatoes, cubed corned beef. Cook for about 5 minutes. Push down on the onions, potatoes, and beef with a wooden spatula to get them crispy.
- After 5 minutes, carefully turn the mixture over, taking care not to break up the meat and potatoes. Add the Worcester sauce.
- Cook for a further 5 minutes remember to use the spatula to crisp the underside.
- Season with salt and pepper and serve with baked beans or top with a fried egg. The choice is yours.
Remember to share your attempts with us on Instagram @hydratem8! We’d love to see them.