“Taken from 'Woman's Weekly' cookbook published 1976”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a large pan, add the onion and fry it gently over a low heat until it starts to cook but not colour. Add the diced potatoes and cook them also over the low heat for 10 minutes stirring them occasionally Pour in the milk, cover the pan and simmer for about 35 minutes until the potatoes are nearly cooked and the milk almost absorbed.
  2. Meanwhile, dice the corned beef, and, when the potatoes are ready, stir in the corned beef with the chutney and tomato ketchup. season the mixture to taste and cook it for a further 10 minutes so that the meat is thoroughly hot,.
  3. Divide the Corned Beef Hash between the slices of hot buttered toast and garnish each with a gherkin.

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