CORNED BEEF HASH

I think it’s about time the world knows about our tasty meal, so here’s what we call “Posh Hash” or “Mock Moussaka”. We’ve refined this recipe over the years to make a simple, one pot, tasty, easily made meal. Our son calls it “comfort food”! Either way it’s one of our favourites. Perhaps corned beef is called salt beef in USA? or is that something different?

Give it a try and post your comments, good or bad.

 INGREDIENTS

SERVES 3 LARGE HELPINGS

2 or 3 large Potatoes with skins on.

1 tin 12oz Corned Beef.

1 Onion,  Large, coarsely chopped.

3 Cloves Garlic, crushed.

2 tbs olive oil.

1  tin 14oz of Ratatouille.

Italian Seasoning, salt, pepper.

1/2 pint Cheese Sauce (packet mix) with a teaspoon of hot English mustard powder.

Cheddar or red Leicester cheese grated and mixed with a packet of smashed up crisps (USA=chips) for topping.

Crusty bread or salad (optional).

METHOD

Wash & dry potatoes then  microwave (about 10 mins) until almost cooked.

In a large frying pan (USA=skillet) or wok, stir fry the onion and garlic  in the olive oil until the  onion is transparent, add  the tin of Ratatouille and the Italian  seasoning.

Bring to a simmer and turn off the heat.

Make up the cheese sauce as shown on the packet (don't forget the mustard powder), slice both the corned beef (having removed any fat) and the potatoes about 1/4" thick.

Into a deep (4 pints) casserole dish take a third of the corned beef and make a layer in the bottom of the dish.  Cover with a third of the mix from the pan and then add a third of the potatoes.

Season the potatoes and then cover with a third of the cheese sauce.

Repeat until it is all used, ending with a layer of potatoes covered with cheese sauce.

Cover and cook in microwave (850watts) for 15 mins on full power.

While meal is cooking, wash up utensils.

Remove the cover, sprinkle cheese on top and grill until golden brown and crisp.

Serve with crusty bread or salad and many glasses of wine!