CORNED BEEF HASH | How to Make Easy Corned Beef with Potatoes Recipe
How to cook Canned Corned Beef with Potatoes
(Ginisang Corned Beef na may Patatas)
This recipe is simple, fast and easy to make. I usually have this for breakfast and sometimes have it as a packed lunch.
I usually pair it with Eggs (Sunny side up or Scrambled) and garlic rice!
Ingredients:
- 210g Canned corned beef
- 3 cloves garlic
- 1 medium sized onion
- 1 medium sized potato
- Cooking Oil for sautéing
- Salt and Pepper to taste
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Corned Beef & Potato Pie Recipe
On a cold winter's day there is nothing more comforting than a delicious Corned Beef & Potato Pie. And it is so EASY to make! Recipe at: FACEBOOK:
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Corned Beef Hash Pasties | Tater Hash Pies ????????????????????????????????
Corned beef hash pasties or tater hash pies are very popular pies in Northwest England and North Wales. They are cheap and easy to make and can be eaten hot as either a snack or main meal. They are also delicious cold as a portable picnic pie.
Unbaked pies can be frozen and defrosted fully then baked at 180C/350F for 25-30 minutes.
Quick puff pastry recipe: Quick puff pastry recipe:
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Corned Beef and Potato Pie CLASSIC UK Dish
Corned beef and potato pie, especially when made with canned corned beef, is a classic dish in the UK. It's a staple of British comfort food, known for its simplicity, affordability, and heartiness. This dish reflects the UK's traditional cuisine, which often emphasizes hearty, filling ingredients and is particularly popular in working-class communities.
In the UK, canned corned beef is a common pantry item. It gained popularity particularly during and after World War II when fresh meat was scarce, and rationing was in place. The convenience and long shelf life of canned corned beef made it a practical choice for many households.
The pie itself is usually quite simple: canned corned beef is combined with mashed potatoes (and sometimes onions, peas, or other vegetables) and then baked in a pastry crust. It can be served with a variety of side dishes like baked beans, peas, or a simple green salad.
Corned beef and potato pie is often found in home cooking rather than in restaurants, and it's a dish that many Britons remember from their childhood. It's a quintessential example of British comfort food, warm and satisfying, perfect for a hearty meal.
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Ingredients
For the filling:
-1 kilo potatoes cubed boiled and mashed
-350g tin of corned beef
-Green onions finely sliced
-Black pepper – to taste
-Salt (optional)
Pastry
For the pastry:
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 medium egg
- 1 tsp Apple cider vinegar
- 1 tsp salt
egg wash
NOTE: the pastry cut off or left over - squash together and wrap in cling film - it can be reused - even freeze it.
Oven Cook 180 c 350 F 30 mins
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Corned Beef Hash Pie
Hearty wholesome Pie.
Corned Beef Hash Pie.
For Grandma Sarah’s Short crust Pastry
12ozs/300g plain flour
Pinch salt
6ozs/150g Lard cut into small pieces (the lard must be cold)
4/6 tablespoons of cold water
For the pie
1 medium onion peeled and diced
1 medium carrot peeled and finely diced
3 large Maris Pipers/ Desiree potatoes (weight about 450g/1½lb) peeled and diced in 1cm pieces
Dash Worcestershire sauce (optional)
1 pint beef sock (1 pint of hot water and 1beef stock cube )
1 tin corned beef cut into 1cm cubes (Patricia would like M&S corned beef)
400g Grandma Sarah’s shortcrust pastry (see above)
Salt/Pepper
1 egg, beaten
Equipment
Metal/ enamel / non stick pie plate (9ins/23cm approx..) Using a metal plate will ensure that the pastry base of the pie will be cooked and not soggy.
Method
For Grandma Sarah’s Shortcrust Pastry
In a large bowl put the flour and salt and mix together,
Add the lard and rub into the flour until the mixture resembles breadcrumbs.
Add half the water and mix in until the mixture resembles dough. (if the mixture is too dry add a little more of the water)
When the dough starts to stick together form it into a ball and a smooth dough.
Wrap in cling film and leave in the fridge to chill for about 10mins.
For the pie
In a large pan, heat a little oil over a med-low heat and add the carrot and onion, cook until soft then add the potato, Worcestershire sauce and the stock. Cover with a lid and bring to the boil, stirring occasionally so that the vegetables cook evenly.
Turn the heat down and simmer for about 10-15mins until the vegetables are tender and the liquid is reduced.
Stir in the corned beef making sure it’s evenly distributed
Taste the mixture; add a little salt if needed and season well with pepper.
Transfer the mixture into a bowl and leave until completely cold.
Heat the oven 200C/400F/gas mark 6.
Grease the enamel/tin plate well.
Divide the pastry into two pieces, ¾ and ¼.
On a well-floured surface, roll out the bigger piece to a thickness of about 2-3mm/ 1/8th of an inch approx, and use it to line the plate.
Roll out the remaining pastry ready to form the lid and set aside.
Spoon the cooled filling onto the pastry lined plate, and brush the edges with beaten egg (so that the lid will stick to the bottom easily)
Cover the pie with the rest of the pastry to form a lid.
Crimp the edges with your fingers or a fork and trim off the excess pastry.
Brush the top of the pie with the beaten egg; make a cross in the centre of the pie to let the steam out.
Place the pie on a baking sheet and bake in the centre of the oven for about 35mins until golden brown.
Leave to cool for 5/10mins before serving
Serve with pickles (various) and pickled red cabbage.
Corned beef hash pie (slow cooker recipe)
In the vid I doubled the ingredients
Recipe for the hash:
6 potato’s
1 carrot
1 onion
1 tin of corned beef
1tbsp parsley
1 tbsp rosemary
150ml beef stock
3 tbsp Worcestershire sauce
Pastry :
500g plain flour
125g butter
125g lard
Splash of cold water