members recipes

Traditional Stubbington tater hash with corned beef

Ingredients
1 can corned beef

4 large taters

1 large onion

1 large carrot

1 large green pepper

1 garlic clove very thin sliced

2 bay leaves

1/2 tsp dried thyme

1/2 tsp dried marjoram

1/4 tsp dried rosemary

1 tsp white pepper (or black)

Salt to taste

Water

HP Brown sauce

Method
Cut carrots, potatoes & onion into 1cm thick rings

Chop pepper into exactly 4cm squares

Throw garlic and herbs into a wok style pan

Layer ingredients ontop, I like to start wit taters, then onion & carrot and last the pepper (rinse & repeat)

Add water to pan to roughly 1 inch below level of the veg

Bring to boil then simmer for 10 mins until taters feel softish.

Strain liquid if its really wet!

Add crumbled corned beef - stir
Great with HP sauce and have buttered bread ready for gourmet food loving friends.