Mostly Bollogs, I'm afraid

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Tuesday, 10 November 2015


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)

  • 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

1 comment:

Uncle Marvo said...

Bugger. Forgot the Worcestershire sauce.