Tater 'ash (as my Nana made it)

This is my all time winter comfort food. Every Saturday my Nana would make a big pan, served with white sliced bread and pickled red cabbage.

Method

1. Peel and chop the potatoes and onion.

2. In a large pan fry the chopped onion in some butter until golden brown.

3. Add the potato and add water enough to cover and bring to boil & simmer.

4. Open corned beef, break up into pieces add to the simmering potato and onions.

5. Add beef stock cube(s) or a liquid cube (I like the Knorr Stock Pots) to taste.

6. Simmer until potatoes are cooked. You can add other vegetables too I sometimes add carrot, suede or parsnip.

7. Serve in a large deep plate with a generous helping of pickled red cabbage & white sliced bread to mop up the gravy.

Ingredients

Beef Stock Cube(s)
Butter For Frying
Water For Boiling
Onions 1-2 Large
Potatoes 4-6 Medium Sized
Corned Beef 1 Can (340g)

Hints 'n' Tips

This recipe isn't an exact science and can easily be adjusted to personal taste.

I find browning the onions to begin with adds a lot of flavour to the dish.

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