Corned beef hash

A simple, quick and very, very cheap supper dish containing corned beef, potato and onion

Serves four

• 225g (8oz) tin corned beef, cut into chunks 
• 450g (1lb) potatoes, peeled, boiled and cubed 
• 3-4 onions, sliced and fried golden in lard 
• a dash of Worcestershire sauce 
• 3 tbsp lard or dripping

Mix the corned beef, potato, onion, Worcestershire sauce and some seasoning together with a fork, in a large bowl. Heat 2 tbsp of the lard or dripping in the biggest frying-pan you have. Tip the hash into the hot fat and flatten it gently. Cook for about five minutes, shaking the pan from time to time. When a crust has formed on the bottom of the hash put a large flat plate over the frying-pan and turn the whole thing over. Put another tablespoon of lard or dripping in the now empty frying-pan. Slide the hash back into the pan with the crust now on top. Cook for a further five minutes, until there is a rustling crust on the bottom. Serve in big slices; it should be lovely and moist inside. It will keep warm in a low oven for a while without going soggy.