Recipes

Corned Beef Hash

Ingredients
  • 10 Portions

    Corned Beef 272g

    Potatoes – Peeled 1/4 1.5kg

    Sliced Bread (crusts) 1 slice

    Mixed Herbs pinch

    Salt To taste

    Pepper To taste

    Margarine 50g

    Grated Cheddar

    Onion – diced 100g

    Carrot – finely diced 100g

    Olive oil For frying

    Garlic – diced

     

  • 50 Portions

    Corned Beef 1.36kg

    Potatoes – Peeled 1/4 7.5kg

    Sliced Bread (crusts) 5 slices

    Mixed Herbs 1 tbsp

    Salt To taste

    Pepper To taste

    Margarine 250g

    Grated Cheddar

    Onion – diced 500g

    Carrot – finely diced 500g

    Olive oil For frying

    Garlic – diced

     

  • 100 Portions

    Corned Beef 2.72kg Tin

    Potatoes – Peeled 1/4 15kg

    Sliced Bread (crusts) 10 Slices

    Mixed Herbs 2 tbsp

    Salt To taste

    Pepper To taste

    Margarine 500g

    Grated Cheddar

    Onion – diced 1kg

    Carrot – finely diced 1kg

    Olive oil For frying

    Garlic – diced

     

Method
  1. Add the prepared potatoes to a large pan
  2. Cover with cold water and bring to the boil
  3. Simmer for 15 minutes or until the potatoes are just tender
  4. Drain the potatoes into a colander, leave in the colander for 5 minutes allowing for any excess liquid to drain off
  5. In a heavy bottomed sauce pan heat some oil for frying
  6. Add the diced carrot and cook for 2 minutes stirring regularly
  7. Add the onion and cook for 2 minutes
  8. Add the garlic and turn down the heat, allowing the carrot to cook fully
  9. Using the planetary mixer beater attachment, mash the potatoes until smooth
  10. Season to taste and add the margarine
  11. Dice the corned beef
  12. Place the bread crusts on a baking tray and cook for 15 minutes in the oven or until dry and brittle
  13. – but not burned!
  14. Allow to cool and blend using a food processor
  15. Mix the cooked vegetables, mashed potato and corned beef and add to a ceramic baking dish
  16. Top with breadcrumbs, grated cheese and mixed herbs
  17. Bake for 15 minutes at 200˚C or until golden and piping hot
Key Points
  • Try not to add to much salt to this dish as the corned beef will already have a high salt content
Allergens

Milk