Boil as many potatoes as would make mashed potatoes for everyone, for Zorinth and me that would be three large potatoes. While they are boiling, saute two large onions in butter and chop up about half a tin of corned beef per two people. Grate some cheese, about a quarter of a pound per two people. Any old cheese is fine for this, cheddar, mozzarella, anything that melts. When the potatoes are soft, drain the water and keep it, it's the best vegetable stock in the world. Mash the potatoes with more butter, salt, black pepper, the grated cheese, the corned beef, and the onions. Then melt yet more butter in the saute pan and fry the whole thing until you get a crust on it but not until it burns.
To be really Irish, serve with over-boiled green cabbage and soda bread, or baked beans. But it's really good with lots and lots of green peas, and it's not bad with salad. It also makes a good easy filling for pasties.
I generally eat this when I've been to the dentist, it's very soft and comforting. We call it "smush" which is an old Welsh name for it.
I'm not a fan of corned beef hash, but my husband loves it. His favorite recipe (not very Irish, to my knowledge) is:
take a can of corned beef hash. split it between two small oven-proof dishes (we have two little casseroles for this purpose) and mash it in firmly. make a wide, shallow indentation on the top of each and break an egg into the indentation. Bake at 350 for half an hour or so (I think, this is the part I'm hazy on, but basically you bake until the egg is done.) voila!
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Date: 2003-03-17 01:53 pm (UTC)To be really Irish, serve with over-boiled green cabbage and soda bread, or baked beans. But it's really good with lots and lots of green peas, and it's not bad with salad. It also makes a good easy filling for pasties.
I generally eat this when I've been to the dentist, it's very soft and comforting. We call it "smush" which is an old Welsh name for it.
(no subject)
Date: 2003-03-17 02:06 pm (UTC)take a can of corned beef hash. split it between two small oven-proof dishes (we have two little casseroles for this purpose) and mash it in firmly. make a wide, shallow indentation on the top of each and break an egg into the indentation. Bake at 350 for half an hour or so (I think, this is the part I'm hazy on, but basically you bake until the egg is done.) voila!
- Darice
(no subject)
Date: 2003-03-17 03:00 pm (UTC)