Corned Beef Hash Recipe Mary Berry
I. Introduction
Mary Berry is a famous British chef, author, and TV personality known for her simple and tasty recipes that use good-quality ingredients. She has a big impact on British cooking, inspiring many home cooks with her friendly approach. One of the favorite dishes she shares is corned beef hash. It’s loved for its strong flavors and comforting feel. This recipe not only brings back fond memories but also includes history, nutrition facts, and vegan options to fit different diets.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry cares about using good ingredients in her corned beef hash recipe. This dish goes back to the 19th century when people made it to use up leftover corned beef. It was first made by Irish immigrants and later became a common meal in many homes, with different areas putting their on it.
Mary Berry’s recipe keeps this tradition alive while adding her unique style. She highlights the importance of fresh vegetables and herbs, which boost the dish’s flavor. By using her cooking experience, she refreshes this classic, making it both familiar and modern.
III. Notices on Ingredients & Equipment
Ingredients:
- 400g corned beef, diced
- 500g potatoes, peeled and diced
- 1 large onion, finely chopped
- 1 bell pepper, diced (red or green)
- 2 tablespoons vegetable oil
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Equipment:
- Large frying pan
- Spatula
- Knife and chopping board
- Measuring cups and spoons
- Serving plates
IV. Recipe Instructions
Prepare the Ingredients: Dice the potatoes, onion, and bell pepper.
Cook the Potatoes: In a large frying pan, heat 1 tablespoon of vegetable oil over medium heat. After this, Add the diced potatoes and cook until they are golden and tender, about approximately 10-15 minutes. Stir occasionally to prevent sticking.
Add the Onions and Peppers: Once the potatoes are cooked, add the chopped onion and bell pepper to the pan. After this, Cook for an additional 5 minutes, allowing the vegetables to soften.
