Let me show you the way to make the best corned beef hash you’ve ever tasted Hey, it’s British cook! Today I’m doing Sunday Savers I’m going to do a really cheap easy to prepare meal, that you can share with your family or friends or your loved one or whoever It’s so easy to do, really, really cheap, under five pounds, and it feeds four to six people.
How cool is that I’m gonna Show you a really quick and simple way to make corned beef hash in fact I’m going to show you two ways To make corned beef hash. Don’t forget. I’ll be doing one Sunday Savers a Week and one Wednesday Weight loss, so if either of those interests you click that red subscribe button down below Leave me comment.
Let me know what you think? See you later, British cook! ingredients 2 large potatoes They weigh 800 grams. I’ll put the cup sizes up now Two onions they weigh 450 grams Reduced salt corned beef you can use normal corned beef I prefer it with reduced salt, and we’re going to be adding some seasoning to it anyway That’s 340 grams Of corned beef As I said, I’m making 2 different versions of this so depending which version, different condiments And 200 grams of mature or medium cheddar, English mustard Worcester sauce or as they like say in America WORCEEESSTOORRRR sauce? Worcester sauce mushroom ketchup by Geo Watkins You can’t get this don’t worry too much.
It’s just something I really like with beef gives it a lovely flavor if you’re in the UK you can get this in a lot of shops So first of all cube up your corned beef. I’ve done mine quite large They do tend to fall of pieces a little bit when you fry them.
Get a bowl 1 tablespoon of mushroom ketchup if you can get your hands on it in the UK really worth trying Tablespoon of Worcester sauce and 3 teaspoons of English mustard? Nice big ones Give that a quick mix together Grab your corned beef and just pop it in there now.
I know that doesn’t look that great, but it tastes so good Give it a quick stir around so that’s all coated and then we’re nearly ready to go. For the potatoes you want ideally a waxy potato if you can but generally speaking any potato will work with this so traditionally They would come cubed in the corned beef hash But I’m gonna grate mine, and I’ll show you why in a minute Onions and with the onions just really roughly chop them different shapes ,different sizes So we’re gonna be good, frying pan on nice medium heat oil, bit of oil and a little bit butter Let that get up to a good heat Give it a stir.
….. Now I don’t know how old Corned beef hash is, I know my dad he’s quite old… Not that old but quite old, I know he used to eat it, and I know his dad used to eat it too Which would be my grandfather? Who would be? My Grandfather would probably about 110 now if he was still here So it’s quite an old dish quite traditional one, really simple to make at home Really tasty and a brilliant way to try to save a few quid as well Once they start to soften up and change color just pull in about half a cup of water Give it a stir then turn heat down potato grated Check out my spoons look at that America measurements almost.
…. one tablespoon of Worcester sauce into the potatoes a Good bit of pepper There’s something special about the smell of fried onions I don’t know why I absolutely love the smell of them really enjoy the taste as well so there They are in a bowl separate So in your frying pan just pop a little bit of extra oil if you not got very much left and chuck it all in there FRYING NOISE It’s got a nice big flat surface area so turn it on the medium heat we take about 10 or 15 minutes to cook Start it off on a reasonably high heat and then to keep moving the potatoes around potato started the brown quite nicely We pop back in the onions from earlier Lovely and caramelized, can you see where I’m going with it Then it’s time for the main event Get that in there the best thing about cooking is how many people feeds and how cheap it is.
I mean the taste is Absolutely brilliant. It’s much nicer than You might think might be, its a classic combination and I Expect other people with different ways doing this, but this is how I do it And I’m going to show you when it turns out how good it is.
so often when you’re cooking you Maybe do the meat first but with corned beef because it’s so fragile because it falls to pieces so easily Because you want to keep those big nice chunks in there. We put it in last of all So it spreads through everything else you’ve already cooked you Just give it a gentle sort of finish off But you wait to see what I’m gonna do in a second.
so traditionally you serve it straight from the pan like this But do you remember what I said, two ways of doing it Welcome to the bread pan, 200 grams of cheese on the bottom that and guess what we’re gonna do I’m going to pick up this Put this in here and Then we’re gonna chuck it in the oven at about 200 210 degrees And we’re gonna bake it for about 15 minutes So just pop that into the oven about 200 degrees Celsius so obviously I put in the oven with the cheese as you can see it’s still bubbling away there The fat from the cheese will cook this even further make a lovely and crunchy and the cheese on top.
… well you wait till you see that SAXAPHONE MUSIC Now just look at that, there’s enough there to feed four or six people with some sides really easily melt cheese all over that beef the mustard the onion caramelized and the fried potato It is so good and so cheap to make