Corned beef hash with beer-battered onion rings

Corned beef hash with beer-battered onion rings

By
From
More Home Comforts
Serves
6
Photographer
Peter Cassidy

I don’t understand why so many chefs sneer at tinned produce – corned beef is a stalwart of my larder. With crispy onion rings on top, corned beef is always a favourite in my house.

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
4 medium potatoes, peeled and diced into cubes
100g plain flour
1 tablespoon caster sugar
sea salt
freshly ground black pepper
2 tablespoons cider vinegar
150-200ml beer
50g unsalted butter
2 onions
1 garlic clove, crushed
4 tomatoes
340g tinned corned beef, roughly chopped
1 tablespoon worcestershire sauce
4-5 drops tabasco sauce

Method

  1. Heat a deep-fat fryer to 190°C, or heat the oil for deep-frying in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  2. Put the potatoes into a saucepan and cover with water. Bring to the boil, then simmer for 8–10 minutes until just tender. Drain and set aside.
  3. While the potatoes are cooking, make the onion rings. Put the flour, sugar, a pinch of salt, the vinegar and 100ml of the beer into a bowl and whisk to a thick batter, then gradually add more beer until the batter is the consistency of double cream. Cut one onion into 1cm thick rings and drop into the batter, tossing to coat, then carefully place in batches in the hot oil and cook for 3–4 minutes. Drain on kitchen paper.
  4. Chop the remaining onion, then heat a frying pan until medium hot. Add half the butter and the chopped onion and cook for 2–3 minutes until softened. Add the garlic, the drained potatoes and the rest of the butter and fry for 2–3 minutes.
  5. Chop two of the tomatoes, then add them to the pan with the corned beef and stir-fry until softened and hot through. Add the Worcestershire sauce and Tabasco and season to taste with salt and pepper. Slice the last two tomatoes and lay on serving plates, then spoon the hash alongside and finish with a pile of onion rings on top.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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