240: Corned Beef Hash

The oven's on the blink which has put paid to my normal Sunday roast lump of meat plus contents of Veg Box. I was also thinking it was time to vary things up a bit; we seem to have been eating too much of the same stuff. And what with the oven being on the blink, I'd got rather a backlog of carrots. Carrots seem to arrive every week without fail.

This was used to be something of a favourite, so I thought I'd give it a little revival outing. I've no idea where this originally came from; I'm not even sure I'm in any way true to my own original recipe never mind any proper recipe. It's so easy, it's almost like blogging 'open tin of beans, place bread in toaster...'. But hey, I hadn't blogged for a while and I must not disappoint for 4 and a half readers. Whatever - it's easy, cheap and tasted good to me.

Ingredients:

• 1 large onion
• 2 cloves garlic
• 5 medium potatoes
• 4 medium carrots
• 150gs mushrooms
• 2 tins chopped tomatoes
• 1 tin baked beans
• 1 tin kidney beans
• roughly 1 pint stock
• 2 tins corned beef (I should have pushed the boat out for three here)

Method:

• Dice the onion and fry in a little oil
• Chop and add the garlic
• Chop the potatoes and carrots in to bite sized pieces; boil in water until soft
• Add everything else. Add a little extra stock/water if needed to cover everything
• Simmer until good and gloopy

Bob is your Mother's aunt. I attempted to cut the Corned beef in to biggish chunks and add this late in the process. Maybe it was the corned beef; but it disintegated completely. I'd tried to buy the corned beef with the most beef in it; the tin said it had 120 grammes of beef per 100 grammes of corned beef; couldn't quite get my head around that one.

I think this recipe is probably pretty forgiving; turnip would work ok, - sweetcorn can add a bit of crunch, a few shallots simmering through might have been nice.

Next week; tomato soup out of a tin....



Happy Easter y'all.