Michael’s Slow Cooker Corned Beef Hash

25 November 2021 •4 min read

Ingredients

- 1 tin of corned beef
- 2 medium brown onions
- 4 large washed potatoes
- 2 medium carrots
- 2 ½ cups of boiling water
- 2 beef OXO* cubes (or similar)
- 3 good shakes of white pepper (optional)
- 1 tablespoon of gravy granules^* (optional, used if you need to thicken up the dish)
  
  ^*Ensure you choose a gluten free alternative, if you require your recipe to be gluten free.

What to do

1. Peel and chop the potatoes into 2cm chunks (you do not need to be too precise) and then add to slow cooker.
2. Chop the corned beef into 1cm cubes and add to slow cooker. It is a lot easier to remove the corned beef from the tin if it is cold. So maybe put the tin in the fridge for 10 minutes before you start.
3. Peel and chop the carrots into 1cm chunks and add to slow cooker.
4. Peel and dice the onions into small pieces and add to slow cooker.
5. Add the OXO cubes. I tend to crumble the cubes into a cup or jug and then add about ½ cup of boiling water and stir the contents until the cubes have dissolved. I then pour the contents into the slow cooker.
6. Add white pepper.
7. Add a second ½ cup of boiling water.
8. Using a spoon, stir and mix the contents so that they are well mixed.
9. Switch the slow cooker onto high power and cook.
10. After 4 or 5 hours, turn the slow cooker down to the Low setting. Stir the contents. Leave the dish to simmer away on Low until you are ready to serve. It is hard to know how much moisture will drop out of the potatoes, so if you think the dish might need thickening-up, shake in teaspoon of gravy granules.

Conversely add some water if you think it looks a bit dry. I serve the dish straight from the slow cooker, using a ladle or large serving spoon. In terms of accompaniments, I recommend you serve with boiled Brussels sprouts, red cabbage or even frozen peas. These typically take 10 minutes to cook. I always make sure that I serve with buttered wholemeal bread, salt and pepper to taste and pickled onions or picked beetroot.

This is the first thing I learnt to make using a slow cooker. It has been a great family staple, because it is simple to make, tasty and loved by all of the family. I can create the dish at lunchtime, let it slowly cook all afternoon and then be ready to serve in the evening; meaning that we can have our evening meal without having to worry about cooking something straight after arriving home from work. This is a great winter comfort-food dish.

Tip: Add the larger vegetables first, because it makes it easier to stir the contents. Try not to stir the contents too soon, as the slow cooker will lose its heat. Add gravy granules if the dish looks to watery. This is lovely with boiled Brussels sprouts, or red cabbage. I accompany this dish with pickled (silverskin) onions and sliced beetroot.

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