Corned Beef Hash

Ingredients

1 tin of corned beef

1 tin of beans

1 oxo cube

1 onion

5 potatoes
a splash of cooking oil

Equipment

1 large pan
something to drain the spuds with (pan lid/colander)
1 spud masher (can be done manually, but easier with a masher)
1 knife (sharpish)
1 casserole dish
1 potato peeler (can just use the sharp knife)
1 chopping board
1 frying pan
 

Directions
Fill the pan with water and put on a high heat to boil. Peel and chop the potatoes into small pieces and add them to the water, turn the heat down so its simmering rather than boiling. wait 15 mins.

Turn the oven on to 450F then get the onion and chop into fine pieces.

Put the oil in the frying pan and add the onion once hot.

Open the tin of corned beef and slice into thin slices (not too thin, you'll find out there's a limit to how thin corned beef can go), then line the inside of the casserole dish with the corned beef and sprinkle the oxo cube over the corned beef, then empty your tin of beans into the middle (spread them around if they don't look flatish.

Stir the onions, see how they're doing, and prod the potatoes. Turn the onions off once they are getting brownish, and once the potatoes are softish (so you can squash a bit between your fingers without too much difficulty) they're done.

Drain the potatoes using your chosen draining device and put them back in the pan they came from and mash them till they are fluffy, and not lumpy (you can add a little butter if you want but its not essential).

Add the onions to the mash and stir up.

Now spread the potato over the whole of the casserole dish, making sure it covers everything (including the corned beef round the sides). put in the oven (which should now be hot enough) and cook till the top of the mash is starting to go golden (should be 30ish mins). serve immediately.