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Recipe of Award-winning Tex's Corned Beef 'Tator Hash 🐮

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Tex's Corned Beef 'Tator Hash 🐮

Before you jump to Tex's Corned Beef 'Tator Hash 🐮 recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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We hope you got insight from reading it, now let's go back to tex's corned beef 'tator hash 🐮 recipe. You can have tex's corned beef 'tator hash 🐮 using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Tex's Corned Beef 'Tator Hash 🐮:

  1. Use 3 of large potatoes (use a fluffy potato like Maris Piper).
  2. You need 200 grams (9 ounces) of tinned corned beef.
  3. Provide 2 tbsp of oil for pan frying.
  4. Provide 1 of large onion, sliced.
  5. You need 600 ml of hot water.
  6. Use 1 1/2 tbsp of Worcestershire sauce.
  7. You need 1-2 of beef OXO stock cubes.
  8. Use of sea salt and freshly ground black pepper to season.

Steps to make Tex's Corned Beef 'Tator Hash 🐮:

  1. Peel the potatoes and start frying your onions on a medium-low heat in a stockpot. After 3-4 minutes, slice off the fat from the corned beef and stir in to the pan with the onions until it melts. Cook until the onions begin to brown, without being too soft. Tip: corned beef is much easier to slice when it's been kept in the fridge.
  2. Cube the potatoes to about ½ to ¾ of an inch, chop the remaining corned beef and add to the pan. Add the hot water. There's plenty of flavour in the skins, so try tying in a muslin pouch, or a ladies hairnet and adding to the pan.
  3. Bring to the boil then add the Worcestershire sauce and crumble in the stock cubes. Stir well and cook, uncovered, on a rolling boil for 10 minutes stirring occasionally.
  4. Season and stir well (remove the potato skins if using). Taste and if you want a little extra savoury flavour, add another OXO Cube and a splash of Worcestershire. Reduce, uncovered, on a medium-low heat, for 10-15 minutes, stirring occasionally.
  5. When the hash is thick with a little gravy. Remove from the heat and leave to cool, uncovered, and thicken a little more. Reheat when ready to serve in.
  6. Serve with brown sauce, pickled red cabbage, pickled beetroot, cream crackers, or crusty bread.
  7. Leftovers can be frozen easily in a food container and heated at a later date. This also makes a great pie filling. Simply put in a pie dish, cover with a shortcrust pastry, brush with egg wash, and cook until the pastry is golden brown....
  8. ...see recipe in my profile (Tex's Meat and 'Tator Pie).

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