Discover the local treasure known as Leyth Lobby - our Corned Beef Hash. This beloved classic, with a regional twist, is a hearty blend of tender corned beef, crispy potatoes, and a medley of Flavors that locals hold dear. Each bite is a comforting journey into the heart of a community's culinary traditions, a delicious secret worth savouring.
Ingredients
- 1 x Tin of Corn Beef (340 grams)
- 1 x Brown Onion (113 grams)
- 2 x Organic Potatoes (330 grams)
- 4 x Beef Stock Cubes
- Water (568 ml or 1 pint)
- Salt and Pepper to taste
Other Things You Will Need
- Saucepan
- Slow Cooker
- Knife
- Jug
- Tablespoon
- Cutting Board
- Potato Cutter
- Kettle
- Food Scales
Before You Start Cooking
- Place the tin of corn beef in the fridge for 12 hours before cooking
- Wash hands for 20 seconds using soap and water
- Weigh or measure ingredients as required
- Turn the slow cooker on and set to low heat
- Boil a kettle of water
Method
- Wash and peel the potatoes
- Peel the onion
- Slice the potatoes in to cubes
- Slice onion in half and then cut into strips
- Fill a jug with a pint of hot water and sprinkle in the 4 stock cubes so they will dissolve
- Take the corn beef from the fridge and open the can
- Remove any visible white fat from the corn beef then randomly cut
- Place the potatoes and onion at the bottom of the slow cooker, add the corn beef
- Stir the water in the jug containing the beef cubes using a spoon and poor over the ingredients in the slow cooker. The water level should be just below the Ingredients
- Stir all the items in the slow cooker and then put the lid on
- Leave for 8 hours or overnight
- When ready reduce heat to warm and stir the corn beef hash in the slow cooker
- Use a kitchen ladle to remove the corn beef hash from the slow cooker to a bowl
- Add salt and pepper to taste
- Serve
Notes
- The dish is ready when the potatoes are soft and easy to chew
- Taste the gravy to see if more salt and pepper is required
