Britishby Wikibooks CookbookLancashire Corned Beef HashCook1 h 10 minTotal1 h 10 minServes4Keep screen onSaveShareIngredients4–5 potatoes, chunked1 large onion, chopped1 can corned beef1 carrot (optional), choppedWaterSalt to tasteWhite pepper to taste1 pinch tarragon (optional)1 pinch oregano (optional)Worcestershire sauce (optional)1 small bay leaf (optional)StepsStep-by-step0 of 13 done1Put all the ingredients in a wok (a wok is perfect though not traditional) or another large pan.2Add water until almost covering the ingredients.3Cover and bring to boil.4Lower heat, and simmer for 30 minutes or until the potatoes soften.5If too wet, strain off some water.6Add the broken-up corned beef and stir in gently.7Bring almost to the boil.8Switch off the heat and let it sit for 15 minutes.9Heat again or serve as it is.10Put all the ingredients except the corned beef into the pressure cooker. You do not need much water—perhaps 1–2 cm.11Bring the pressure cooker up to pressure and cook for about 4 minutes.12Meanwhile, chop up the corned beef. When the other ingredients are cooked, open the pressure cooker and mix in the corned beef.13Serve.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
