Corned Beef Hash

Not everyone likes the taste of corned beef. It is an acquired taste, I have to say.. but it's a lovely accompaniment to any breakfast meal. I've used a store bought corned beef tin for this dish. You could also serve this dish with some crostini (hard crusted bread slices) as an appetizer or fill this mixture in canapés or even use it as a filling for a good lunch sandwich. It is extremely simple to make, and the only effort really required here is to boil the potatoes.

Corned Beef Hash

Ingredients:
1 corned beef tin
2 onions chopped fine
1/4 tsp pepper powder
1/2 cup of milk
1 large boiled potato diced into cubes
freshly cut parsley for garnishing

Method:
I boiled my potato in a pressure cooker. For that, immerse the potato in water, till almost all of the potato is covered with the water, keeping in mind that the water ( or any liquid) should never be more than 3/4 of the height of the pressure cooker. Cover and place it on the fire on full heat. Once it whistles lower and time for 10 - 12 mins, depending on the size of the potato. If you have very small ones, then 8 mins would suffice.

Once the timer is finished, take the cooker off the heat. Pressure cookers are dangerous and need to be handled with care so this is what I usually do when I need to open it; to release the steam you need to lift off the counterweight gradually and bleed off the steam, I usually do this by levering the weight with a fork and adjusting it to let out the steam gently or just run the sides of the cooker under water until it has suffficiently cooled down to reduce the pressure in the cooker.

Do NOT attempt to open the cooker without letting off the steam as this could result in some serious steam burns.

Remove the potato immediately, peel and dice into cubes.

In a casserole, heat oil. Fry the onions till nice and golden. Add in the corned beef mixture. Season with pepper powder. Then add in the milk. The milk serves to soften the whole mixture. If you would like it more dry, then omit the milk altogether. Toss in the diced boiled potato. Give it a good stir. Lastly sprinkle over the chopped parsley.

Note: when using parsley, only use the leaves and omit the stem. I prefer flat leaf parsley to the curly one. It also tends to taste and look better, when it is roughly chopped, rather than too finely chopped.