Corned Beef Hash

[chrissa1]

My daughter and son-in-law are coming up to stay with me in a couple of weeks.

I’m making a corned beef hash with boiled eggs, potatoes, onions, cheese and white sauce. Should I cook then freeze it or just make it and freeze, for cooking later? Thanks.

[Eleena]

Where’s the corned beef Chrissa :0) I don’t recognise any of that in a corned beef hash ;0)

[Eleena]

Potatoes and onions yes.

[mallyh]

boiled eggs and cheese not heard that one before x

[ummmm]

Why can't you make it fresh?

[Khandro]

When I'm in Hamburg I go to the dock area and have Labskaus made with corned beef, I love it with a glass of Pils (beer);

https://en.wikipedia.org/wiki/Labskaus

[AuntLydia]

Don't freeze uncooked potato. Also the white sauce might split. Why not just make it the day before and warm it up? (corned beef cheese & white sauce?)

[retrocop]

Cubed par boiled potatoes and onions with cubed pieces of corned beef. A common option is to put either a poached or fried egg in little wells sunk into top of hash prior to serving.
Hash can be frozen and re-heated but the potatoes lose their firmness and turn to mash. Still very tasty.
I have cooked this recipe many times from the book 'We'll Eat Again' by the late Marguerite Pattern

[chrissa1]

I was given the recipe when we lived in Norwthern Ireland in the 80s. My friend called it corned beef deluxe and my SIL really loves it.
I could make it fresh but to be honest, it takes for ever to prepare and I’d rather spend time with them and not in the kitchen for the afternoon.

Everything is layered, the eggs are hard boiled and the potatoes are boiled beforehand.

[AuntLydia]

It would keep for at least 24 hours in a fridge if everything is cooked.

[ummmm]

I agree with AL....cook it the day before and put it in the fridge.

[chrissa1]

Hmm. I take your point about the potatoes going mushy. It’s really delicious and I only make it when they are coming up. :)

I’ll make it during the day while they are driving up. Thanks.

[Eleena]

Regional variations chrissa. I haven’t heard of one made with eggs, cheese & white sauce before.

[ethandron]

It sounds very tasty chrissa, but not like corned beef hash at all. Where does the white sauce come in, do you pour it over the top? Could you post how you make it?

[ethandron]

Meant to say, from what you’ve described I’d make it beforehand and freeze it, can’t see anything would spoil.

[chrissa1]

Hope this works and apologies for the state of my well worn cookery book.

http://i68.tinypic.com/34rakue.jpg

[ethandron]

Thanks for that chrissa, I’m going to give that a go, I just read it out to himself and he says it sounds very nice and would eat it.
Your well worn cookery book is just as cookery books should be..well used and loved..mine’s in a similar state as is my late mums which I have.

[chrissa1]

You’re welcome, ethandron. The amounts can be changed if you want. I never did know what a “cup” was meant to be. Lol.

[Rockrose]

Like many recipes we all have our own version, given that I am unsure how you put your together to advise but white sauce can split when frozen and boiled eggs don’t freeze

[ethandron]

My thinking is that white sauce on something like lasagne doesn’t split when frozen, and the boiled eggs are sliced in the layers so will be pretty well mushed up anyway, it’s not like freeing halved boiled eggs to eat at a later date.
I’d freeze it, or make it a few days in advance for convenience and keep it in the fridge. I’m like chrissa, I don’t like faffing about when I’m expecting visitors if at all possible.