Corned

Here is my corned beef hash recipe, which is the closest yet to what I remember from a pub in Surbiton many years ago.

Serves: whatever.

Ingredients (numbers in brackets are what I had)

• Spuds (3 white meduim)
• Onions (1 large)
• Green Peppers (1 largish)
• Corned Beef (1 tin, large)
• Baked Beans (1 tin, large)

Method:

• Hack up the spuds so they're about ½" cubes
• Boil them for not very long so they're still tough
• Don't take the skins off
• Heat the oven to Gas Mark 4 or look up what that is on the internet if you don't have gas
• Chop up the onions and peppers
• Open the corned beef. They've hidden the bit you put the key in under the paper and siliconed the key to the lid to stop people nicking it.
• Drink a cider
• Pour the beans into an oven dish thing
• Cut the corned beef into cubes like the spud was
• Drain the spud and leave it hanging around
• Find the cheddar in the fridge
• Cut all the mould off it (all 6 sides)
• Wash knife thoroughly
• Cook the onions and peppers in the same saucepan with a bit of veg oil
• Have a cider
• When you smell the onions they're ready
• Add the spuds
• Stir
• Add the corned beef
• Stir
• Have cider
• Tip that stuff onto the beans
• Grate cheese on
• Have cider
• Have cider
• Have cider
• Take out of oven
• Nom