Corned Beef Hash

I've revised my corned beef hash recipe. Now only half a tin of CB. This makes it less salty and some left over for a sandwich the next day.

Did you ever try it Esme?

Ingredients: 4 or 5 large potatoes, 2 medium onions, HALF a tin of corned beef, dried thyme, dried basil, ground black pepper, olive oil and a bottle of red wine.
 
 Peel the potatoes and slice about pound coin thickness, and put in a Le Creuset with a few tablespoons of olive oil. Peel and slice the onions and add these to the pot. Cut the corned beef into small pieces and add these to the pot. Take about half a teaspoonful each of the thyme and the basil and add these to the pot. Grind some black pepper on top. Don't add salt. Then add a few glugs of the wine and mix well.  The more wine the better.
 
 Put the covered pot in a medium oven for about an hour.
   
Best served with a green salad - also available from your allotment.
 
 This really is comfort food at it's best.
 
 It tastes great and it's really easy.

i have always regarded cbh as shallow fried in batter - have you tried cb in sarnie - then miccie for 30 secs or so - used to love that when i was at uni  

This is more corned beef hash al forno...

Not the rather crude version done in a frying pan.

 n whats wrong with the crude version done in afrying pan... bottle brown sauce its brill