This is comfort food at its best. So nice to see it being made...can't beat it now the days are getting colder. This has been made for years as a cheap but tasty stew.
I wouldn't have bothered to peel the baking potatoes but you do you. I must try adding sweet potato for myself! I find chilling the corned beef before taking it from the tin helps it retain its shape while I cube them. Historically, corned beef goes back to the salted beef supplied to Royal Navy crews during that age of sail. When it appeared in cans and was supplied to the Army it was called 'bully beef'. Tne peculiar cans are from South America where most of the tinned corn beef the British eat comes from. I like a poached egg on top and some caraway seeds and paprika to add flavour.
@@BestofBritishBlackwell eh??? Nah, very good cooking oil, high burning point. And it's UK made. I only use olive oil for salads. And never vegetable/sunflower oil.
@@BestofBritishBlackwell I AM KÉV SORRY IF I DONE ANYTHING TO UP SET YOU I AM VERY SORRY RYAN HELPS ME I DO NOT HOW TO WORK TECH OR SPELL SO I AM SORRY IF I CAUSD OFFENCE ITS KEV PLEASE IM NOT GOOD THIS KEV
Sweet potato, deffo no no no no, Corn beef hash is a rustic dish, not fine dinning, so ingredients would be, what was grown or from farm, Potatoes, carrots, peas, onions, mushrooms, and corn beef
I can honestly say that i have never had any food I have cooked called "fine dining". So I might take that as a compliment! I threw the sweet potato in there as I had it to use up and Corned beef has is a kid of use up dish in my house. Give it a go sometime, it is really nice. Thanks for commenting.
@@BestofBritishBlackwell No thanks, you turned it to more of a meatloaf type of thing, not for me, What I meant was all those condiments to, mustard, brown sauce, Worcestershire sauce, its more your interpretation of a hash, an it's just wrong in so many ways
Not traditional recipe (sweet potatoes aren’t in it). Lea & Perins is a questionable ingredient. So many things I don’t recommend, I don’t know where to start. Maybe it’s the English cooking style, but it’s certainly unorthodox. JFYI, in the USA our corned beef comes in a tin exactly like yours. We have Hereford and Libby’s.
Three minutes in and I have had enough, no wonder this is a sixteen minute video for CBH, you are going to sjhow us every single chop and cut, no thanks.
Hi! I like your great camera work and attention to detail ! This is a very well done you tube, IMO! I don't like your methods however, but so what? There are a gazillion methods for making a Corned Beef Hash. Your method just happens to be a wrong method, IMO! Here is why! You do not take the time necessary to "brown" the diced corned beef chunks before you added them into the skillet with the onions and potatoes. IMO, this eliminates your chance at getting that yummy level of additional taste and texture that you could get, had you browned off those dices of corned beef first. Here is another reason- you do not add any garlic! This is a big mistake, IMO! And here is yet another reason- your recipe lacks zing! C'mon, you need to include at least 2 and maybe 3 fresh from the garden jalapeno peppers to your recipe. This will give you color and crunch too! Thanks for sharing your recipe with us. Happy Cooking!
This is comfort food at its best. So nice to see it being made...can't beat it now the days are getting colder. This has been made for years as a cheap but tasty stew.
I wouldn't have bothered to peel the baking potatoes but you do you. I must try adding sweet potato for myself! I find chilling the corned beef before taking it from the tin helps it retain its shape while I cube them.
Historically, corned beef goes back to the salted beef supplied to Royal Navy crews during that age of sail. When it appeared in cans and was supplied to the Army it was called 'bully beef'.
Tne peculiar cans are from South America where most of the tinned corn beef the British eat comes from.
I like a poached egg on top and some caraway seeds and paprika to add flavour.
That looked amazing. My granny used to top it with a bit of cheese then stick it under a grill to melt it.
I might have to try that next time!
Great recipe! What brand of corn beef did you use? It does look nice and lean.
I think it was Princes'
Love the idea of sweet potato🍠, boiling potatoes, and history info.
Corned beef and Piccadilly..OMG... best ever combo..
Good effort. Thanks.
Looks delicious! :)
I add baked beans to mine
me too
Use cold-pressed rapeseed oil (Aldi/Lidl). Crisp 'n Dry contains Di-Methyl Polysiloxane otherwise known as Polydimethylsiloxane. Yum!
Dont even know what that is.
Broighter Gold rape seed oil, great stuff, Cerys Mathews was raving about it on Sunday Brunch the other week.
@@jamesdevlin6373 Ive heard it gives you road rage.
@@BestofBritishBlackwell eh??? Nah, very good cooking oil, high burning point. And it's UK made.
I only use olive oil for salads. And never vegetable/sunflower oil.
@@jamesdevlin6373 Cerys Matthews sang a song called Road Rage when she was in Catatonia
Thank you great tip
Could you finish it off under the grill with cheese on top ?😃
Absolutely.
I love this but it's got to be poached eggs on the top
Actually, that looks just like the tinned corned beef we buy in America. We're not different.
Not different? We’re chalk and cheese!
@@jimbojet8728 Which are both very tasty, depending on how they're prepared.
No way is that corned beef hash,made in frying pan is a no no
How do you make yours? In the microwave?
Wouldn’t fancy sweet potato
Never take skin off sweet or normal spuds thats 1
Why?
Have you seen the price of cornbeef ha
Nah that is not proper you have a lot to learn kev be Safe my your god go with you & family
You are new to this find out from family kev
Who is Kev?
@@BestofBritishBlackwell I AM KÉV SORRY IF I DONE ANYTHING TO UP SET YOU I AM VERY SORRY RYAN HELPS ME I DO NOT HOW TO WORK TECH OR SPELL SO I AM SORRY IF I CAUSD OFFENCE ITS KEV PLEASE IM NOT GOOD THIS KEV
Sweet potato, deffo no no no no,
Corn beef hash is a rustic dish, not fine dinning, so ingredients would be, what was grown or from farm,
Potatoes, carrots, peas, onions, mushrooms, and corn beef
I can honestly say that i have never had any food I have cooked called "fine dining". So I might take that as a compliment! I threw the sweet potato in there as I had it to use up and Corned beef has is a kid of use up dish in my house. Give it a go sometime, it is really nice. Thanks for commenting.
@@BestofBritishBlackwell
No thanks, you turned it to more of a meatloaf type of thing, not for me,
What I meant was all those condiments to, mustard, brown sauce, Worcestershire sauce, its more your interpretation of a hash, an it's just wrong in so many ways
Fine dining lol apart from the sweet potato which I have never seen is his perfect you don't put peas ETC in it
Not traditional recipe (sweet potatoes aren’t in it). Lea & Perins is a questionable ingredient. So many things I don’t recommend, I don’t know where to start. Maybe it’s the English cooking style, but it’s certainly unorthodox.
JFYI, in the USA our corned beef comes in a tin exactly like yours. We have Hereford and Libby’s.
Where's the gravy?
Three minutes in and I have had enough, no wonder this is a sixteen minute video for CBH, you are going to sjhow us every single chop and cut, no thanks.
@@mikeplatts2603 it’s a tutorial video Mike. Showing every step is kind of the point.
@@BestofBritishBlackwell Oh so every cut of a carrot is different from the last ???? maybe explains the numbers on this post.
Hi! I like your great camera work and attention to detail ! This is a very well done you tube, IMO! I don't like your methods however, but so what? There are a gazillion methods for making a Corned Beef Hash. Your method just happens to be a wrong method, IMO!
Here is why! You do not take the time necessary to "brown" the diced corned beef chunks before you added them into the skillet with the onions and potatoes. IMO, this eliminates your chance at getting that yummy level of additional taste and texture that you could get, had you browned off those dices of corned beef first. Here is another reason- you do not add any garlic! This is a big mistake, IMO! And here is yet another reason- your recipe lacks zing! C'mon, you need to include at least 2 and maybe 3 fresh from the garden jalapeno peppers to your recipe. This will give you color and crunch too! Thanks for sharing your recipe with us. Happy Cooking!
Ììì
Overly complicated version. Too little mash 3 out of 10 for effort
Oh my. How will I ever cope knowing that I only scored a three? I may as well stop cooking now!
Keep your comments to yourself please ,
Corner best bash is made differently by everyone , you make it however pleases you !
No gravy?
Looks like spew and it was burnt
Bet your glad you didn’t have to eat it.
Just tried it loved it.