Corn beef hash - comfort food brunch supreme

No, this is not some obscure metaphor for sex. Or spanking. Or wanking. Or anything else.

I'm very much afraid, dear reader, that this is a vanilla post. Oh, I might chuck on some totally inappropriate photos, just to make a guilty association in your minds between food and sexual matters, but the content - just a recipe.

Unless there are some ladies out there who wish to spank me for eating such a self indulgent meal? No? Come on, are you sure? Okay then, that's what I thought.

So then the recipe.

Get a 7oz can of decent quality corned beef. Remove meat and discard the can into a recycling bin.

Cut beef into smallish chunks. Place in bowl.

Add 1 large tablespoon whole grain mustard and about 1.5 tablespoons Worcester sauce; mix well, and put to one side.

Take two decent size potatoes and, without peeling, chop into small chunks. Place in saucepan and cover with boiling water. Boil for about 5 minutes, until tender. Drain, and place clean tea towel over strainer to catch steam.

Take large frying pan, and heat 1 tablespoon oil until very hot. Chop I large onion quite finely, and do the same with 2 garlic cloves. Drop into pan and stir vigorously, to soften and release flavour. Fry onions and garlic for maybe 3 minutes, and then add the potato chunks. Fry whole mess for about 5 minutes more.

Chop about 250 g mushrooms (chestnut work well) into small pieces; add to pan and stir some more.

Allow to soften. Ideally potatoes and mushrooms have started to brown.

Add corn beef and stir; heat through and combine. Allow to cook for about 2 minutes, and then remove from heat.

Allow mix to stand until cool; place in plastic/tupperware containers (I use ones left over from Chinese takeaway). You should get two large helpings. Place in fridge and leave for 2 days.

Heat trusty frying pan; deposit contents of one container into pan, and, as it heats through, flatten it out. Heat for 3 minutes, and turn over. Do this a couple of times. Ensuring pan quite hot turn final time, and leave for 5 minutes.

Push mixture to one side of pan, and add a little oil to space left. Add two free range eggs to oil, and fry to taste, but ideally leave yolk a bit runny.

Turn corn beef hash onto plate; it should be crisped and browned on side that faced pan. Get this on top if you can. Place eggs on centre; divide between 2 plates, and eat, with partner and crusty bread.

Delicious and warming on a Winter's day.

Oh, or you could eat it all yourself, but it is a hearty and fattening meal. Yummy though.

I apologise to any vegetarian readers; I only have a meaty version of this, although I suppose you could substitute quorn in place of the beef. Um. Not sure how well that would work.

All the best

Tim

Pictures are, rather inevitably I'm afraid, from Northern Spanking; they do have a lot of lovely pictures though!