Is corned beef hash a salad?

… It is now!

If this was the Great British Menu this easy salad recipe would be described as a witty take on corned beef hash, there is always a witty take on something on the Great British Menu. I, however am lacking in wit so this is my reworking of the classic british dish, corned beef hash.

There are many recipes for corned beef hash, but as a rule it is a hot stew type dish, made with corned beef, potatoes, onion and carrots. It is often served with picked beetroot or cabbage on the side.

My recipe for a salad version of corned beef hash is easy to prepare and just as delicious as the original hot version.

To begin with boil some chopped salad potatoes in salted water, leaving the skin on, until tender. Drain and leave to cool. Around 3 potatoes per person is sufficient While the potatoes are cooling take a couple of cooked beetroots and a couple of carrots and grate or chop them, then put to one side, keeping them seperate.

Take a small red onion and finely chop, add the onion to the beetroot and mix well, pour over a little red wine vinegar, around two tablespoons, a teaspoon of sugar, mix well and season with salt and pepper.

Once the potatoes are cooled toss in a bowl containing a handful of chopped fresh parlsey and a little olive oil, just enough to coat the potatoes.

In a serving bowl arrange the beetroot and onion in a ring around the outer edge, then form a ring of grated carrot, then in the centre place the salad potatoes. On top of the potatoes place thin slices of corned beef and dress with a little cress or chopped parlsey. I used tinned corned beef as I would do for traditional corned beef hash.

And that’s it, my reworking of a classic british dish, corned beef hash salad! Enjoy

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