Whenever I look for recipes for Corned Beef Hash they’re always made with Baked Beans and a fried egg on top. Now it doesn’t help that the hubby can’t eat beans but it’s not the version that my mum used to make when we were growing up.
I don’t have her recipe so I don’t know exactly how she makes it but this is my version and it was lovely!
- 1 Tin Corned Beef (Diced)
- 3 Meduim Potatoes (Peeled & Sliced)
- 3 Medium Carrots (Peeled & Sliced)
- 200g Frozen Peas
- 1 Onion (Peeled & Sliced)
- 1 Tin Oxtail Soup
- 500ml Beef Stock
- Salt & Pepper
4 hours on High, 8 hours on Low
Dice the Corned Beef and scatter half of it over the vegetable mix.