Corned Beef Hash

Stir-fry onion and spring onion for about seven minutes in olive oil, or until the onion begins to brown. Set aside and allow to cool.

With a fork, break up half a standard tin of corned beef into small chunks, and place the chunks in the bottom of a small casserole dish. Add the onion on top, followed by half a tin of baked beans. Add a little salt to this layer, plus some pepper,  ketchup and worcester sauce.

The top layer is boiled and mashed potato (prepared earlier). Smooth the potato over the top, and texture the layer with a fork.

Cook on the middle shelf of an oven pre-heated to 190 deg. C, for forty to fifty minutes. The surface should begin to brown when the dish is ready.

Peppered Pastrami Hash

The potato hash was made with two large baking potatoes, cut into  eight pieces and boiled for twenty minutes with a little table salt.

The dish was prepared because there was some peppered pastrami in the fridge which needed to be used up. The other ingredients were two red onions, a third of a red pepper, two cloves of garlic, half a scotch bonnet chilli, with all of the seeds removed, tomato puree, and some vegetable stock.

Cut the pastrami into small pieces, and chop all the other ingredients into pieces. Stir-fry the onion and the red pepper in sunflower oil until the onion begins to brown. Add the pastrami, the garlic and the chilli. Stir-fry for another five to ten minutes at a medium heat, then add boiling water, the tomato puree, and the vegetable stock.

Spoon onto the mashed potato, and serve. Needs no further pepper! Can be served with a little plain yoghurt.