Miles Collins

How to make a hash of something….

I’ve been looking at some old English dishes lately, I might have mentioned that I wanted to bring back some old classics but with a view to giving them a bit of a facelift. Corn beef hash isn’t one of them but I like the idea of a hash and thought I would share the reminiscing with you.

Hash, I do believe is something the Americans eat at breakfast, please feel free to correct me if I’m wrong, that’s what the blog is all about-correcting me! Anyhow we are descending into a financial abyss (well, I’m not because I don’t get the time off to spend anything) so maybe we should all be reaching for the tins of corned beef or ‘corned dog’ as it is affectionally refered to in these parts.

Beef is the ingredient of choice but you could use other meats, potato and onion are the other two staple ingredients, if you want to give it an American twist then add some beetroot for a red flannel hash. I boil some cubed potatoes until they are just cooked, drain them and leave to cool. Sliced onions are fried in a wide bottomed pan until golden brown, potatoes go in next and left to take on some colour. Meat goes in and everything is combined until the meat is well heated. I like to give a hash plenty of seasoning so cayenne pepper, salt and black pepper go in along with a splash of Lea & Perrins. When everything starts to turn crispy I fry an egg or two and eat the lot with a pot of tomato ketchup.

If you’ve got a hangover then this is a great pick me up.