Not making a hash of things.......

Corned silverside. It was a phrase, and goodness knows a smell, to make my heart sink when I was a kid. Walking in after school and catching a whiff of boiling meat, always accompanied by cabbage (one of Moses' lesser known utterances, thy shall eat corned beef with pongy boiled brassica...) you knew dinner would be even less of a highlight than usual.
Its taken many years to come around to the idea, but I think I have turned a corner. Last night I made Corned Beef Hash, and it was good, really good! My Mother-in-law gave me some cold beef to bring back from Tauranga, and thanks to Delia, this was turned into a savoury, tasty, filling supper with very little effort. Do give it a go.....

Delia Smith's Corned Beef Hash

200 grams corned beef
2 tbsp Worcestershire sauce
1 big tsp grain mustard
1 large onion
275grams (about 2 medium) potatoes, I use a floury agria
2 tbsp oil
salt & pepper

Cut the corned beef into small cubes, about a cm square, and stir in the worster sauce and mustard. Cut the onion into thin slices, and the potatoes into dice about the same size as the corned beef. Boil the potatoes for about 5 mins in salted water until tender.
Heat the oil in a heavy pan until hot but not smoking. Stir in the onion until it is starting to go brown, and add the drained potato. Stir for a couple of minutes until the potato is also starting to crisp. Add the corned beef mixture, and keep cooking until the beef is hot, and the vege crisp and browned. Add salt & pepper to taste, and turn out onto warm plates. There is no way of making this look delicate so don't bother.... I served mine with a fried egg on top, but this is entirely up to you! Next time I would add some chopped parsley, and a good squeeze of lemon.......yum