Corned beef hash with cabbage...

This recipe comes from a great book "What to eat now" by Valentine Warner. It's something different but sooo good. It's a type of comfort food for me. If you have some leftover potatoes and corned beef in your cupboard that may be an answer, as to what to do with that. It's very simple and I think it's at its best reheated next day ;) So don't wait any longer! Chop, chop to the kitchen.

How to make it...

- 400 g boiled potatoes
- 200 g cabbage, roughly chopped (originally it's Brussels sprouts)
- 40 g butter
- 200 g corned beef, crumbled with your fingers
- 150 ml milk
- 1 teaspoon mustard
- salt and pepper

Heat the butter in a non-stick frying pan and add cabbage with salt and pepper. Cook it fast until they begin to burn a little. Add the corned beef and reduce the heat. Add grated potatoes (i crumbled them roughly with my fingers). Mix it and season to taste if necessary. Mix the mustard into the milk and pour over the hash. Leave to cook undisturbed. Cook on a medium heat for about 15-20 minutes, until you get crusty, slightly burnt smell. It should be caramel brown on the bottom. Turn it out on the plate and serve, preferably with some ketchup.