https://tees-n-cheese.co.uk/wp-content/uploads/2017/08/FullSizeRender-11.jpg 575 749 nicky batchelor http://tees-n-cheese.co.uk/wp-content/uploads/2020/09/20200903_202654_0000.png nicky batchelor2017-08-07 23:06:012017-10-02 20:16:05Chipotle Corned Beef Hash with Crispy Parmesan Potatoes Recipe
Chipotle Corned Beef Hash
- 1 tin corned beef cut into chunks
- 1 red onion sliced (or I used a small red and half a white onion)
- 2 cloves of garlic grated
- 1 birds eye chilli
- Worcestershire sauce
- Tin of good quality Italian plum tomatoes
- Chipotle hot sauce
- Salt and pepper to taste
Parmesan roasted potato cubes
- 2 large potatoes chopped into chunks ( I left the skin on)
- Olive oil
- Salt and pepper
- Parmigiano Reggiano or Parmesan if that’s all you have
- Add the cubed potatoes to a pan of salted water and bring to a boil. Cook for around 10-15 minutes to soften but not break up. Drain in a colander and shake to bash them about and fluff up a bit so they go crispy in the oven.
- Mix the potatoes with a bit of oil, salt and pepper and add to the oven to crisp for around 20 minutes to finish around the same time as the hash.Add the sliced onions to a hot pan with some olive oil to brown between 5-10 minutes. I added a bit of salt and a sprinkle of sugar for the last few minutes to help caramelise the onions.
- Add the grated garlic and chilli to the onions and maybe a splash more oil if itís been absorbed by the onions so it doesnít burn and cook for about a minute.
- Add the cubed corned beef and mix to combine. Cook for a couple of minutes to warm up the corned beef then add the tinned tomatoes to the pan.
- Mash the tomatoes with a spoon or fork so there are no large chunks left.
- Give a good glug of Worcestershire sauce, a spoonful of mustard and a couple of dashes of chipotle hot sauce. Season with some pepper but you can skip the salt as there is plenty in the corned beef.
- I added a bay leaf to the mix and cooked on a medium for about 10-15 minutes.
- Check the potatoes and if they are crisping up nicely and nearly done, grate a good helping of Parmigiano Reggiano on top but not too much and return to the oven for 5 minutes to crisp up some more.
- Taste the hash and if it needs a bit more pepper or spice add pepper, Worcestershire sauce or chipotle sauce to your liking.
- Spoon the crispy potatoes between two bowls but make a well or put to the side and then add the corned beef hash in the middle of the well or on the other half of the bowl not to make the crispy potatoes soggy.