Ingredients

• 4 floury potatoes
• such as Maris Piper
• peeled and diced
• vegetable oil
• for deep-frying
• 100g/3½oz plain flour
• 1 tbsp caster sugar
• pinch salt
• 2 tbsp cider vinegar
• 150-200ml/5-7fl oz beer or lager
• 2 onions
• 1 cut into 1cm/½in-thick slices
• 1 chopped
• 50g/1¾oz butter
• 1 garlic clove
• crushed
• 4 ripe tomatoes
• 2 chopped
• 2 sliced
• 1 x 340g tin corned beef
• roughly chopped
• 1 tbsp Worcestershire sauce
• 4-5 drops Tabasco

Directions

• Bring the potatoes to the boil in a pan of salted water. Reduce the heat until the water is simmering and simmer the potatoes for 8-10 minutes
• or until just tender. Drain well and set aside.
• Meanwhile
• heat the oil in a deep-fat fryer to 190C. Alternatively
• heat the oil in a deep
• heavy-based saucepan
• until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Whisk the flour
• sugar
• salt
• vinegar and half of the beer together in a large bowl to a thick
• smooth batter. Continue to add the beer a little at a time until the batter has the consistency of double cream (you may not need to use all of the beer).
• Separate the onion slices into rings and dip each one into the batter until completely coated. Carefully lower the onion rings
• in batches
• into the hot oil and fry for 3-4 minutes
• or until golden-brown and cooked through. Remove from the hot oil and set aside to drain on kitchen paper. Repeat the process with the remaining onion rings.
• Heat half of the butter in a frying pan over a medium heat and add the chopped onion. Fry for 2-3 minutes
• or until softened.
• Add the remaining butter to the pan
• then add the garlic and drained potatoes and continue to fry for 2-3 minutes.
• Add the chopped tomatoes and the corned beef and stir-fry for 1-2 minutes
• or until the tomatoes have softened and the corned beef is heated through. Add the Worcestershire sauce and Tabasco and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the corned beef hash onto serving plates. Pile the onion rings on top. Garnish with the sliced tomatoes.