A trip to the market on a bitterly cold day will have you hankering after a bowl of steaming potato hash in no time, which is exactly why I found myself cooking up a huge pan of it this week. Potato hash is a real favourite of mine, a staple meal of my childhood and proper comfort food even now. I make it now and again for the family and for the staff and it always goes down a storm. There are a few variations of the recipe, and no doubt your mum/nan will have a different method, but I like to add bacon to mine to really make it shine.

A dish which traditionally dates back to the war years because of the availability of tinned corned beef compared to the heavily rationed fresh meat, potato hash has continued to be a firm favourite in the North. I’ve even seen it served in some high-end restaurants in recent years so it must be good! In the US they serve a variation of this dish for breakfast, often accompanied by eggs, but for me nothing can beat it served up a bowl with a slice of thickly buttered bread and a mug of hot Vimto! This dish is a great, budget-friendly family meal so give it a try. If you want to add some extra nutritional value, serve it up with some carrots, greens or home-made red cabbage.

Ingredients (serves 4)

1 tin corned beef,
sliced 4 medium potatoes, peeled and diced into cubes
1 large onion
2½ pints of hot chicken stock
5 rashers bacon, sliced
Salt and pepper
Oil for frying


In a deep pan, fry the bacon until the fat starts to break down and release into the pan. Reduce the heat and add the onions, sweating them until softened but before they start to brown.

Add the cubed potatoes to the pan and mix together before adding the stock. Bring to the boil and simmer for 5-10 minutes or until the potatoes become soft. Stir in the corned beef and continue to simmer for 10 minutes.

Finally, season to taste and using a fork or whisk, gently break the ingredients apart a little. Serve with crusty bread.