Tattie Hash is a traditional English recipe (from Lancashire) for a classic dish of potatoes, corned beef, onion and carrot cooked in a milk and water mix that's then mashed and served with a crust on the side. The full recipe is presented here and I hope you enjoy this classic English dish of: Tattie Hash.
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Tattie Hash, also known as Tater Hash and Tatie 'ash is a traditional Lancashire dish of boiled potatoes, chopped onions and corned beef stewed long in butter and milk. When cooked, potatoes are mashed (or hashed). Traditionally this was served accompanied by pickled red cabbage and/or pickled beetroot. Sometimes the top is covered with a pastry (known as having a crust on it) and I present that version here, though the pastry lid can be omitted.
Ingredients:
1kg potatoes, peeled and cut into 4cm cubes
2 tins of corned beef, cut into 3cm cubes
2 onions, sliced
1 carrot, finely diced
gravy powder
salt and freshly-ground black pepper, to taste
4 tbsp butter
For the Crust:
120g plain flour
60g butter, diced
cold water to bind
Method:
Add the potatoes to a flame-proof casserole (or Dutch oven) then add just enough of a 1:1 mix of water and milk to cover. Bring to a boil then cook for about 10 minutes. Add the onion, carrot and corned beef and boil for 30 minutes. Roughly mash (it should remain a little lumpy) then add enough gravy powder to turn the liquid brown (but don't let it get too thick). Season to taste and dot the top with the butter. Continue simmering gently as you prepare the crust.
Now make the crust. Sift the flour into a bowl, add the butter and rub into the flour with your fingertips until the mixture resembles coarse crumbs. Add just enough water to bring the mixture together as a dough. Roll out the dough onto a greased baking tray then transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until golden brown.
Serve the hash spooned onto plates and top with a piece of the pastry. Accompany with pickled red cabbage and/or pickled beetroot.
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