Corned Beef/Tinned Fish Hash

Thanks to Claire Brazier for this recipe which was very popular with her 5 sons when they were growing up.

Serves 4


I x 340g room temperature tin of corned beef or fish eg sardines
4 large potatoes
30 gms butter
5 small spring onions OR one medium red or white onion
1 large cup frozen peas
Grated cheese for topping (optional)
Finely chopped fresh chilli (optional)


1. Chop potatoes into small chunks and place in salted water, bring to the boil and cook until soft.
2. Put peas in a dish with 2 tablespoons of water and microwave for 2 minutes, then drain off excess water and leave in the dish.
3. Cut the spring onions, into small pieces and add to the peas.
4. Cut the corned beef into small chunks, approx 1 inch by 1 inch or roughly chop fish into similar pieces.
5. When the potatoes are soft add the butter and a little salt and pepper to taste, and mash.  The potatoes do not need to be finely mashed. Do not add any milk as the mash will be too sloppy!
6. Warm the peas and onions in the microwave for one minute.
7. Add corned beef/fish, peas and onions to the mashed potato and gently stir everything together, it should look rustic!
8. Add the mix to an oven proof serving dish.
9. Add some grated cheese on the top.
10. Add chilli if using.
11. Pop in a pre-heated hot oven(about 200 for 10 mins)  Air fryer (about 190 AF 5 mins) or under the grill until the cheese is bubbling.
Serve when hot.

You don’t have to mash the potatoes, you can combine the small chunks with the other ingredients. Or you can use leftover mash or leftover baked potato scooped out of the skin.
If you use white or red onions soften in a pan with a little butter before adding to the other ingredients.

Serving suggestions:
Serve with cherry tomatoes and salad, and/ or crusty bread.
Kids might like this with baked beans or spaghetti hoops.
Broccoli and carrots.



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