Corned beef hash with horseradish

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

1½lb (675g) potatoes, peeled, quartered, and boiled

3 large carrots, peeled and finely diced

1 x 14oz can of beef stock, heated

1 x 12oz can corned beef, chopped

2–3 tsp cream-style white horseradish

generous splash of Worcestershire sauce (optional)

sea salt and freshly ground black pepper

pickled red cabbage, to serve

Method:

1 Heat the oil in a large frying pan over low heat. Add the onion and a pinch of salt, and cook for about 5 minutes until soft. Next, add the garlic, potatoes, and carrot, and cook for about 5 minutes. Pour in a little of the stock, and bring to a boil. Stir in the corned beef, and mix well.

2 Add the remaining stock, reduce the heat slightly, and simmer gently for about 15 minutes, stirring occasionally to prevent sticking and to break up the chunks of corned beef, until the potatoes and carrots are tender. Taste, and season if needed. Stir in the Worcestershire sauce. Serve hot with pickled red cabbage.

Corned beef hash with horseradish