Corned Beef Hash is a simple yet nutritious meal which can be made out of the left-overs in your kitchen cupboard. It's cheap to make and filling, and above all, tasty.

Ingredients:

350g diced Corned Beef

50g Butter

1tbsp Oil

275g diced bioled potatoes

2 medium chopped onions

Salt and pepper to taste

Method:

Heat half the butter and oil in a frying pan and fry the potatoes until lightly brown. Remove these from the pan and add the rest of the butter. Fry the onions until golden.

Place the potatoes back in the pan, along with the corned beef, and heat through, turning constantly. Add the salt and pepper to taste.

This is my usual way of cooking Hash, and is a good method if you can't spare the time to stand frying and turning.

Ingredients:

2 standard sized tins Corned Beef, diced

1 tin Baked Beans

6 medium potatoes, quartered

1 small or 1/2 medium onion, chopped

1/2 pint water

Method:

Place all the ingredients into a pressure cooker and pour water over the top. Stir enough to mix the ingredients and place lid on pressure cooker.

Heat up the pressure cooker on full heat until it starts hissing. Turn the heat down and simmer for 15 minutes.

After 15 minutes carefully release steam (do not remove lid at this stage!) by opening the vent on the lid. Once all the steam has gone, then the lid can be opened and the Hash served.

Corned Beef Hash is often served with a poached egg, but can make a tasty meal on its own too. Alternatively, use as a filling in a pie or pastie.

Chill the corned beef in the fridge to make it easier to chop.

To fill out a Hash even more, add mixed or chopped vegetables - carrots go especially well with this dish.