Wartime Corned Beef Hash

Wednesday is the day I give our bathrooms a good scrub.. but on the first Wednesday of the month I do double chores.. and give our kitchen a good clean too. 

The kitchen is usually cleaned on a Thursday.. but I will be going to The Ladies Society meeting at the church hall. More about that tomorrow

After a busy morning.. I took my sandwich lunch into the garden 

and sat in the sunshine for a little while

The roses are already in full bloom..

and smell amazing. 

Summer is just around the corner...

Dinner tonight was one of our favourites, and one that we often ate growing up... Corned Beef Hash. This recipe comes from Marguerite Patten’s "We’ll Eat Again". Very simple to make, with simple ingredients and lots of flavour. 

I dont always add the tomatoes.. but sometimes add a little tomato paste. Whatever takes your ! It can be eaten at any mealtime.. and served with vegetables, baked beans, topped with an egg... or even as we like to eat it...with a side of home pickled beets.

2 medium onions, grated
8 oz (225g) corned beef, diced
8 oz (225g) cooked potatoes
8 oz (225g) sliced tomatoes
1/2 oz (15g) dripping

• Melt the dripping in a frying pan and gently fry the onions until they’re soft.
• Add the corned beef and potatoes, and cook for several minutes.
• Add the tomatoes, and season to taste.
• Cover and cook very slowly for 15 minutes.

Victory Cookbook

by Marguerite Patton