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Guest Post: Lutry Corned Beef Hash

May 11, 2011

My first ever guest post! This is from my father, who has provided a lot of my knowledge, inspiration and passion when it comes to cooking… and eating. As some of you may recall, I grew up in La Belle Suisse, and this is one of those absolute comfort foods for me. Perfect for a winter evening when I’m longing to be back within a stones throw of a ski piste – equally at home on a breakfast table with a fried egg on top. In fact, I’m such a fan of comfort food, I’ve created a new category in my blog for it – watch this space. Anyway, I hope you find it as warming as I do!

My secret theory is that Corned Beef Hash was the result of the only lazy Swede to have emigrated to the mid-west of the USA, who couldn’t be bothered to go through the hoops to make proper Pytt i Panna. The fact that most Swedes insist on pickled beetroot as an absolute essential accompaniment would suggest that Lazy Sven invented Red Flannel Hash too…Whoever it was is neither here nor there, but the following recipe spent years being tried and tested in Switzerland, to the delight of the testers.

For two hungry skiers


  • 1 lb potatoes, cooked and cut into small chunks, about 1 cm.
  • 2 medium onions, sliced and gently fried in oil (or lard for preference) until nicely soft
  • 1 can corned beef, about 200 Gms, meat cut into dice like the potatoes
  • Salt and pepper
  • Worcestershire sauce

Get cooking

Mix cubed potatoes and onions together in a bowl and season well with S and P.

Then mix in the diced corned beef and bring out the Worcester Sauce. You then shake copious amounts over the mixture, so that meat and potatoes get their fair share. Stir everything well , heat some lard in a big non-stick frying pan, tip in the rather revolting mixture, pat down gently and fry medium to low heat, shaking pan from time to time. Lift a corner to see if the underneath has browned, if so, give another shake of sauce for luck, and then flip your thick pancake, using what ever method you prefer so it does not hit the floor, and brown the other side. When all brown and piping hot, cut into large wedges and serve with a salad and, if you suddenly feel Swedish (you want a schnapps maybe?) some beetroot. A Bottle of tomato ketchup on the table is a Good Idea.

One Comment leave one →
  1. Maria permalink
    May 16, 2011 7:39 pm

    I’m not so sure about the Swedish part in this dish…. But it’s always an honour to be mentioned in such a high quality blog ;)

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