My Dad was left with £17,000 worth of corned beef by one of his customers that had gone bust. My Dad had storage warehouses near the Warrington Runcorn industrial estate. This was back in 1982 folk round our way were somewhat hostile to Argentinian corned beef! Luckily he managed to shift via the Asian shops in Manchester.

We did trough our fair share of the stuff that year, especially with branston pickle

Whilst were on corned beef we were brought up with a very simplistic hash interpretation.

I know people go for onions, and all sorts in theirs, but ours was simply boiled spuds mashed with butter, milk and chopped up corned beef, salt and pepper.

A tin of baked beans was the usual accompaniment.

Bit dry in a sandwich though, Capo di Monte, I always found.

I like all those.
Especially the American/Jewish bollox.

My interpretation is the same butter and milk mash as yours ... mixed with softened onions and plenty of corned beef, seasoned with salt and black pepper and fried in a cake shape like Bubble and Squeak.
Served with a fried egg on top.

Never tried them in a sandwich, strangely.



Me and our kid spent that much time time glueing heads and hands back on after games of indoor football, you wouldn't believe it.

We never quite got away with it. (could always see the crack).
A good leathering usually ensued.

Now I have to buy corned beef on the way home.

One mustn't overdo with milk and butter when mashing the hash mind.

It needs to be of fairly solid texture then the baked beans liquidate well.

Slop is a no-no.

You really do need the onions, we couldn't afford to waste milk in corned beef hash, that was reserved for the sugar puff and weetabix in the morning.

Amazingly the old lady used to use her Lurpak butter in the mashing process.

Let me tell you, that was a rarity indeed.
We were confined to the big tub of Stork SB and any evidence of going anywhere near her butter was deemed a treasonable act in our household.