Lancashire Corned Beef Hash

What you’ll need

Tap an ingredient as you get it ready.

• 4–5 potatoes, chunked
• 1 large onion, chopped
• 1 can corned beef
• 1 carrot (optional), chopped
• Water
• Salt to taste
• White pepper to taste
• 1 pinch tarragon (optional)
• 1 pinch oregano (optional)
• Worcestershire sauce (optional)
• 1 small bay leaf (optional)

Let’s make it

1. Step 1

   Put all the ingredients in a wok (a wok is perfect though not traditional) or another large pan.

2. Step 2

   Add water until almost covering the ingredients.

3. Step 3

   Cover and bring to boil.

4. Step 4

   Lower heat, and simmer for 30 minutes or until the potatoes soften.

5. Step 5

   If too wet, strain off some water.

6. Step 6

   Add the broken-up corned beef and stir in gently.

7. Step 7

   Bring almost to the boil.

8. Step 8

   Switch off the heat and let it sit for 15 minutes.

9. Step 9

   Heat again or serve as it is.

10. Step 10

    Put all the ingredients except the corned beef into the pressure cooker. You do not need much water—perhaps 1–2 cm.

11. Step 11

    Bring the pressure cooker up to pressure and cook for about 4 minutes.

12. Step 12

    Meanwhile, chop up the corned beef. When the other ingredients are cooked, open the pressure cooker and mix in the corned beef.

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