HOW TO COOK CORNED BEEF HASH OUT OF A CAN RECIPES

Steps:

• Cut the corned beef and potatoes into 1? cubes.
• Fill hot sterilized pint jars with 1/4 full of potatoes and then fill to 1 1/2? headspace with Corned Beef. Add a pinch of salt and pepper if desired.
• Add boiling water filling  to 1? headspace. Remove air bubbles with chopstick or plastic spatula. Refill to proper headspace.
• Wipe the rim of the jars with paper towel that has been dipped in vinegar.
• Add hot lid/ring and pressure can for 75 minutes at 11lbs of pressure for dial gauge and and 10 lbs for weighted for pints and 90 minutes if you are making quarts.
• To make the hash pour the liquid out of the jar. Empty the contents of the jar onto a cutting board and chop up the meat and potatoes into a small dice. 
• Add a small amount of olive oil to a frying pan. If you have not added the onions previously add a 1/4 cup of diced onions per pint jar and saute till translucent.
• Then add the   chopped meat and potatoes to the pan. Turn the heat up to medium and cook on one side for about 10 minutes. 
• Using a spatula turn the now crispy hash over and cook for another 5 minutes. Serve with eggs and toast!

Steps:

• Cook your potatoes with a pinch of salt and once cooked mash well. If for children remember no lumps!!! I leave the skins on, not in laziness (Honest). Don't underestimate the skins. When mashed mix in some butter, seasoning and a splash of milk.
• Fry the finely chopped onion on a medium heat with the butter, fry for about 5 minutes or when they are turning a golden colour and softening. Meanwhile, open the corned beef tin. I don't get on well with corned beef tins, my key always snaps off!! Chop the corned beef roughly and crumble into the dish. When the onion is ready pour over the top of the corned beef.
• Then pour the tin of baked beans over the top, a squirt of marmite or ketchup or even both and mix thoroughly. Once evenly mixed give a quick flatten with the back of your spoon and dollop the mash potato on top! with a fork spread the potato and add texture, presentation is not important! The grate a generous portion of cheese on top, we are a marmite mad family (well I am) so we tend to streak a small amount on top of the cheese at this point!
• Bake on the middle shelf for roughly half an hour until the top has started to crisp. Serve with more baked beans, or some beetroot or a salad. Or wait until it is cold and just take it as a packed lunch! It is so easy that you can make it with the kids!