Yesterday was a day for using up leftovers. Unusually, I had some corned beef in the fridge, so in a race against time I threw together a corned beef hash in about 15 minutes for a quick tea in between school pick up and our various evening activities. Tuesdays are always a rush in our house and this was a bit “Ready, Steady, Cook!” but it worked out really well, so I thought I’d share it.

Because everything was chopped quite small, it cooked very quickly. Next time, I’ll make sure I have time to enjoy it rather than wolfing it down – this is real comfort food.

1/2 onion, sliced
1 carrot, in small dice
1 sweet potato, in small dice (skin on)
handful baby plum tomatoes, halved
large handful kale, stalkes removed
1/2 tin corned beef, in small cubes
stock powder
Henderson’s relish

Prep the onion, carrot and sweet potato. Fry sliced onion in olive oil until softened. Add carrot for a couple of minutes then the sweet potato, stirring frequently. (I’d have used new potatoes if I’d had some, but it works with sweet potatoes.)

After a few minutes, add just a little bit of water to prevent things sticking to the pan, and a sprinkling of stock powder (I use Marigold Bouillon), then continue to cook with a lid on, so the veggies steam a bit. Meanwhile, cube the corned beef, slice the tomatoes in half and rinse the kale.

Once the carrots are virtually cooked, remove the lid and stir in the kale, tomatoes, corned beef and a generous few splashes of Hendo’s. Continue cooking without the lid until the kale has softened and the corned beef cubes start to break up. Serve in a warm bowl with plenty of black pepper.