Meat and Potato Hash – 6th November 2015

This recipe will serve approximately 8 people, depending on the serving size.

• 750 gm lean beef mince
• 2 medium onions – chopped
• 2.5kg good quality potato – one that won’t blob off when cook thoroughly.
• 2 good tbs plain flour
• water
• Oxo cube
• Gravy browning
• Salt and Pepper

Method 

• Put the mince beef into a large heavy based pan/casserole dish, add the chopped onions, flour seasoning and enough water to cover, and a little more, the mince and onions.

• Stir the ingredients together and slowly cook through until the flour is mixed into the dish and the mince has begun to brown and liquid is warming though.

• Whilst the above is cooking, Peel the potatoes and chop into small cubes/squares/shapes and place in cold water until ready to use
• When the meat mixture is brown add an oxo/beef stock cube (mum said this is used to add extra flavour)

• Begin to add the peeled chopped potato and stir every now and again to mix thoroughly. At this point if you feel your dish needs more gravy add some boiled water being careful not to water it down. A splash of gravy browning is added to give the hash a deep rich colour. Be careful to add just the right amount. The dish wants to be coloured a shade of brown not 50 shades later and black…
• Cook the hash until the potato is cooked and ready to eat. The potato should be ready to eat but still firm. I think what I am trying to say is not “blobbed off” a term I heard and still hear mum use all the time. Season to taste and be careful that the Hash does’t catch the bottom of the pan.

Traditionally this dish is served with “jarred” pickled red cabbage, good old HP sauce, and crusty bread..

ENJOY 🙂