Tex's Corned Beef 'Tator Hash 🐮
Tex's Corned Beef 'Tator Hash 🐮

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tex's corned beef 'tator hash 🐮. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Corned Beef Hash - The most amazing no-fuss hash with roasted potatoes for that extra crispness. And of course I'll be taking full advantage of our corned beef leftovers in this epic hash. Now the secret to this hash is roasting the potatoes first - that way they get that amazing crusty crispness in a shorter. Guy gets a corned beef hash recipe that has been the chef's lifelong quest.

Tex's Corned Beef 'Tator Hash 🐮 is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Tex's Corned Beef 'Tator Hash 🐮 is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have tex's corned beef 'tator hash 🐮 using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Tex's Corned Beef 'Tator Hash 🐮:
  1. Get 3 large potatoes (use a fluffy potato like Maris Piper)
  2. Prepare 200 grams (9 ounces) tinned corned beef
  3. Take 2 tbsp oil for pan frying
  4. Get 1 large onion, sliced
  5. Make ready 600 ml hot water
  6. Prepare 1 1/2 tbsp Worcestershire sauce
  7. Take 1-2 beef OXO stock cubes
  8. Get sea salt and freshly ground black pepper to season

Corned beef hash is a dish that begins with corned beef, a type of beef brisket that has been specially preserved, and combines it with onions, potatoes, and spices. Brisket is often a tough cut of meat and is usually slow roasted or cooked in a slow cooker over a matter of several hours. Recipe courtesy of Crown Decorative Products Ltd. Heat the oil in a medium skillet over high heat.

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)

Recipe courtesy of Crown Decorative Products Ltd. Heat the oil in a medium skillet over high heat. This corned beef hash is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). The next day, shred the cooked corned beef and throw the hash together.

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