Hash Browns

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Hash browns contain the four essential food groups: meat, fat, potato and salt. They are not for the heath-conscious or at least should be taken in moderation. I was never given a written recipe, I just go from memory. This is a meal that I have enjoyed since I was a child.

  • 6-8 good-sized Potatoes, sliced 0.5 cm (1/4in)
  • 1 large Onion, diced
  • 250 g (1/4 lb) Butter
  • Corned beef (optionally with bacon)

    1 or 2 tins. I use the 340 gram tin of Hereford Corned Beef, product of Brazil. It used to be from Argentina, but since the Falklands war with Great Britain that has changed.

Alternatively, the beef can be mixed half-and-half with bacon. I like to use the uncut bacon so I can cut it into large (about 1/4 inch) cubes.

  1. Slice potatoes, precook in microwave until almost cooked, but not quite done
  2. Dice onions and cook in a tablespoon of butter until done, remove
  3. Precook meat (beef and bacon) in same pan as the onions were cooked in, remove when the bacon is cooked but not crispy or until the beef is warmed through
  4. To the same pan add half the butter, then add the potatoes. Don’t remove the bacon fat from the pan. Turn potatoes in the fat and let cook on low heat for about 1/2 hour or until cooked. Turn regularly; make sure they don’t burn on. Add salt to taste. Note that the butter and bacon may already have introduced enough salt.
  5. Add the onions, meat and remaining butter. Stir and let cook, turning regularly. Cook for at least another half hour or more if you prefer some crispness.