Corned Beef Hash

• INGREDIENTS:

• 
  
• Chilled tin of corned beef (easier for slicing if chilled first)
• Sliced onions
• Thinly sliced potatoes
• Beef stock cubes

METHOD:

Layer slices of corned beef, onion and potato in a cassarole dish, repeat layers and end with potatoes.

Dissolve stock 2 stock cubes in about half pint of water.

Pour over potatoes.

Cover with a lid or foil

bake for an hour or so until potatoes are tender.

Take off foil and dot bits of butter or marg over top and bake for another 20 mins or so.