Classic Corned Beef Hash

Monday 24 October

We turned Friday's corned beef into a classic hash.  Since the meat was so perfect, we hand-chopped it, and its accompaniments of onions and Yukon golds, into nice dice.  We cooked it in our usual fashion, sautéing the vedge first, then letting it steam covered with some chicken broth until the potatoes were tender, and then mixing in the diced meat with plenty of thyme and parsley and broiling it in the oven until the top was brown.