Corned Beef Hash

Serves: to serve 4

Prep Time: 30 Minutes + waiting

Cook Time: 25 Minutes

Ready In: 55 mins
+ waiting

1 lb - potatoes

7 oz - lean corned beef (cooked)

4 - chicken stock

1 small - onion

1 clove - garlic

1 tablespoon - wholegrain mustard

1 tablespoon - chopped fresh flat-leaf parsley

1 pinch - dried thyme

1 pinch - nutmeg

- pepper

3 tablespoons - butter

Peel the potatoes, cut them into 4 and place them in a large pan. Cover with water by at least 2" (5cm). Add salt and bring to the boil, reduce to a rolling boil and cook for 15-20 minutes until the potatoes are tender. Meanwhile, dice the corned beef, peel the garlic and mash with a fork and peel and grate the onion.
When cooked, allow the potatoes to cool a little then, in a large bowl, roughly mash half of the potatoes with a fork. Add the remaining potatoes, diced corned beef, chicken stock, grated onion, crushed garlic, mustard, parsley, thyme, and nutmeg. Season generously with freshly-ground black pepper and mix well. Store in the refrigerator for at least 3 hours (overnight is better) to allow the flavours to permeate right through.
Preheat a large well-seasoned cast-iron skillet (or non-stick frying pan) over medium-high heat. Add 2 tablespoons of the butter and melt. When the foaming subsides, add the hash mixture and cook, stirring, for 30-45 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally (but not stirring), until the hash begins to brown, about 4-5 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 10 minutes in total.
To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto a second plate, cooked-side up. Add the remaining tablespoon of butter to the pan on medium-high heat. When the foaming subsides, slide the hash back into the skillet (cooked-side up). Cook, shaking the skillet occasionally, for 3-4 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
Divide the hash among plates and serve immediately.