Recipe of Gordon Ramsay Tex's Corned Beef 'Tator Hash 🐮

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, tex's corned beef 'tator hash 🐮. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Tex's Corned Beef 'Tator Hash 🐮 is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Tex's Corned Beef 'Tator Hash 🐮 is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook tex's corned beef 'tator hash 🐮 using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Tex's Corned Beef 'Tator Hash 🐮:

1. Prepare 3 large potatoes (use a fluffy potato like Maris Piper)
2. Get 200 grams (9 ounces) tinned corned beef
3. Take 2 tbsp oil for pan frying
4. Take 1 large onion, sliced
5. Make ready 600 ml hot water
6. Get 1 1/2 tbsp Worcestershire sauce
7. Make ready 1-2 beef OXO stock cubes
8. Get sea salt and freshly ground black pepper to season

Steps to make Tex's Corned Beef 'Tator Hash 🐮:

1. Peel the potatoes and start frying your onions on a medium-low heat in a stockpot. After 3-4 minutes, slice off the fat from the corned beef and stir in to the pan with the onions until it melts. Cook until the onions begin to brown, without being too soft. Tip: corned beef is much easier to slice when it's been kept in the fridge
2. Cube the potatoes to about ½ to ¾ of an inch, chop the remaining corned beef and add to the pan. Add the hot water. There's plenty of flavour in the skins, so try tying in a muslin pouch, or a ladies hairnet and adding to the pan
3. Bring to the boil then add the Worcestershire sauce and crumble in the stock cubes. Stir well and cook, uncovered, on a rolling boil for 10 minutes stirring occasionally
4. Season and stir well (remove the potato skins if using). Taste and if you want a little extra savoury flavour, add another OXO Cube and a splash of Worcestershire. Reduce, uncovered, on a medium-low heat, for 10-15 minutes, stirring occasionally
5. When the hash is thick with a little gravy. Remove from the heat and leave to cool, uncovered, and thicken a little more. Reheat when ready to serve in
6. Serve with brown sauce, pickled red cabbage, pickled beetroot, cream crackers, or crusty bread
7. Leftovers can be frozen easily in a food container and heated at a later date. This also makes a great pie filling. Simply put in a pie dish, cover with a shortcrust pastry, brush with egg wash, and cook until the pastry is golden brown…
8. …see recipe in my profile (Tex's Meat and 'Tator Pie)

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