Vegetarian Potato hash
||10 minutes, cooking time: 35 minutes
One of my childhood favourite dishes was potato hash, made by my mother, my grandmother and my great gran too. (Though my mums was best).
Traditionally made with corned beef from the tin, potato hash is one of the childhood flavours and smells you can never forget.
Having gone vegetarian some years ago, this is my attempt to make a vegetarian option that almost but not quite touches home.
675g floury potatoes, cubed
2 tbsp sunflower oil
1 onion, chopped
1 red pepper, diced
195g tin sweetcorn, drained
Salt and pepper
2 tbsp freshly chopped parsley
Now traditionally it would also include
340g tin corned beef, diced
2 tsp Worcestershire sauce
But for the veggie option, I use:
A packet of quorn pieces, or quorn mince
2 tsp Soy sauce
Place the potatoes in a pan, cover with boiling water, add a little salt, cover and simmer for 10-15 minutes or until just cooked then drain.
Heat the oil in a large pan and saute the potatoes for 10 minutes until golden.
Add the onion and red pepper and fry for 5 minutes.
Stir in the quorn (corned beef), sweetcorn, seasoning and soy sauce and return to the heat for 10-15 minutes or until piping hot.
Serve with bread and butter, and either sliced pickled beetroot or a dollop of dark sauce (daddies type sauce)
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