Lancashire Corned Beef Hash

Ingredients

• •4–5 potatoes , chunked
• •1 large onion , chopped
• •1 can corned beef
• •1 carrot (optional), chopped
• •Water
• •Salt to taste
• •White pepper to taste
• •1 pinch tarragon (optional)
• •1 pinch oregano (optional)
• •Worcestershire sauce (optional)
• •1 small bay leaf (optional)

Instructions

1. 1Put all the ingredients in a wok (a wok is perfect though not traditional) or another large pan.
2. 2Add water until almost covering the ingredients.
3. 3Cover and bring to boil .
4. 4Lower heat, and simmer for 30 minutes or until the potatoes soften.
5. 5If too wet, strain off some water.
6. 6Add the broken-up corned beef and stir in gently.
7. 7Bring almost to the boil.
8. 8Switch off the heat and let it sit for 15 minutes.
9. 9Heat again or serve as it is.
10. 10It's easy to make hash in a pressure cooker —just follow the pressure cooker instructions to cook the potatoes and onions on the stovetop.
11. 11Put all the ingredients except the corned beef into the pressure cooker. You do not need much water—perhaps 1–2 cm.
12. 12Bring the pressure cooker up to pressure and cook for about 4 minutes.
13. 13Meanwhile, chop up the corned beef. When the other ingredients are cooked, open the pressure cooker and mix in the corned beef.
14. 14Serve.