Friday Recipe - Corned Beef Hash

After all the excesses of Christmas it's nice to get your choppers round a nice bit of camp fire food. Again this is a Williams special so the quantities are all a little vague - you can vary it with your own special ingredients; spice it up with a little chili or substitute left over chicken or turkey. This dish carries with it strong memories from childhood - mum would make it with tinned Argentinian corned beef which was quite soft and slightly stringy. Aussie corned beef is much better and tasty and turns this dish from a quick and easy crowd pleaser to something you could serve to friends on the veranda on a hot summer's evening.

What you need:

Left over cooked corned beef - about 500g for four
A large tin of chopped tomatoes or 500g fresh chopped
A couple of small onions chopped
A small clove of garlic
1 Teaspoon mustard
1 small bunch of parsley - chopped

What to do:

1. Cut the corned beef into roughly equal sized pieces
2. Fry off the onion until nicely soft
3. Add the crushed garlic fry for a minute
4. Add the corned beef, tomatoes and mustard and seasoning.
5. Cover and simmer for 20 - 30 minutes
6. Add the parsley and stir round for a couple of minutes

Serve with lots of fresh crusty bread and a nice glass of beer.