Dewhurst's Potato Hash
Potato hash was a good comfort food especially in the cold parts of the year. Even though it doesn't look that pretty we'd often eat seconds because it was so yummy and we'd use slices of bread to mop up the rest of the plate. If you don't have a pressure cooker you can slow cook this but it will take much longer and the meat may not be as tender. The majority of time spent on this will be the preparation of the vegetables so this is best done well ahead of time.
3lbs king edward or other old potatoes
2 medium carrots
1 large onion
1 T-bone steak
1 beef oxo cube
1 large pinch salt
1 large pinch ground white pepper
400ml cold water
- Peel the potatoes, chop into 3" x 3" chunks and rinse under cold water.
- Peel and slice the carrots into 4mm circles.
- Peel and thickly dice the onions into large pieces.
- Place the meat and vegetables either in a pressure cooker or a slow cooker, add the seasoning, crumble an oxo cube over the top and pour in the water.
- Set the pressure cooker on high for 30 mins then give the pressure cooker 10 mins to come to a natural release, or cook for 6-8 hours in a slow cooker.
- Carefully fish out the T-bone and scrape off any meat back into the hash, discard the bone or set it aside to cool for your pet dog to enjoy, then give the hash a final stir.
- Serve with either pickled red cabbage or pickled beetroot.