Corned beef hash

Featured recipe from

Janette and Brian

Brian and Janette are husband and wife, and have now retired. Janette’s career in administration and accounts led to her becoming a company secretary, with responsibility for the organisation’s financial accounts. Brian was trained in mechanical engineering and became multi-skilled, including work in heavy engineering in Corby’s steel industry.

When Brian was diagnosed with MND in August 2015, he and his wife Janette brought forward their planned retirement by a few months. They wanted to make the most of their time together and enjoy travelling, being outdoors, reading, doing crosswords and meeting up with friends. They also enjoy eating out and were keen to help with this guide.

“We do a lot of dishes like chilli and bolognese which I can continue to eat if I get any difficulties, as they can be blended. I might have to be a bit more sparing with the chilli mind, as I do like it hot! This corned beef hash recipe is also a lovely recipe and easy to eat.”

Brian, living with MND

“A good blender will be a valuable investment, as it means you can still share meals, but in different consistencies.

I also want to experiment with food moulds for shaping, as these can make blended food look more appetising and can be done in batches. Piping and shaping would work well with this recipe.”

Janette, carer

Back

This economical but delicious dish is an old family favourite and ticks the box as satisfying ‘comfort food’. Ideal for ease of eating, but blend if needed.

Some people like adding baked beans into the mix, which can add more moisture and may work better than the potatoes for blending.

Preparation time:15 minutes

Serves:4

Cooking time:15 minutes

Ingredients
- 340g tin corned beef
- 3 tbsp Worcestershire sauce
- 2 tsp American or Dijon mustard
- 1 large onion, finely sliced or chopped
- 600g potatoes, chopped into small cubes
- 2 tbsp olive oil or vegetable oil
- salt and ground black pepper
- 200g tin baked beans (optional)

Method
1. Cut the corned beef into 1cm pieces or break up for a rustic look.
2. Combine the Worcestershire sauce and mustard in a cup and pour over the corned beef, stir to combine. Set this aside for later.
3. Place the potatoes in a pan and cover with boiling water from a kettle. Simmer for 8 minutes.
4. Drain the softened potatoes and set aside.
5. Fry the onions in oil until a light golden brown.
6. Add the drained potatoes and mix with the onions, adding more oil if necessary. Add salt and pepper to taste.
7. Keep turning the mix to stop it sticking and creating a crust. After about two minutes, add the marinated corned beef mix and turn until it heats through (about 3 minutes). You may wish to add a little liquid for moisture, such as stock, especially if blending.
8. Serve with green vegetables or vegetable purée.