From the Polo Bar: 

Ralph’s Corned Beef Sandwich and a side of Hand Cut Fries. 

Cost: $35

reuben sandwich with seitan corned beef

Toastie from Long ValleybyFreckledPast on Flickr.

Corned Beef Hash

Ingredients:

• 2 medium large potatoes
• 1 large tin of corned beef
• 1 medium onion
• Beef stock
• Medium curry powder (optional)
• HP Sauce (optional)

Method: 

• Dice the potatoes and the corned beef.
• Finely chop the onion.
• Add a 1.5 pints of beef stock to a large pan.
• Add the onion, beef and potatoes to the stock.
• Bring to the boil, reduce the heat and simmer for about 20 minutes - half an hour until slightly reduced and the potatoes are very soft.
• Serve with fresh crusty bread.

Optional extras: add a tablespoon of medium curry powder to the stock and 2 tablespoon of HP sauce to give the hash a nice spicy kick.

Corned Beef Sandwich

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Ingredients:

• ½ Tbsp cooking oil or olive oil
• 1 Tbsp butter softened, or margarine. 1-2 Tbsp
• 5 oz corned beef sliced
• 2 slices mozzarella cheese
• 2 slices sourdough bread
• 1 Tbsp horseradish mayo plus more for dipping
• 6 dill pickle chips

Instructions:

• Butter one side of each slice of bread and place butter side down on waxed paper.
• Heat oil in skillet over medium heat. Warm beef in oil, gathered together as if on a sandwich. Top with two slices mozzarella cheese. Cover with lid until cheese is melted. Remove to a plate and keep warm.

• Place one slice of bread, butter side down in skillet over medium heat. Using a spatula, move the meat and cheese onto the slice of bread in the skillet.
• Top with pickles and dollop or drizzle horseradish mayo over the pickles.
• Add second slice of bread, butter side up, onto the sandwich in the skillet.
• Grill until golden brown, then flip the sandwich to grill the other side.

Notes

• We used horseradish mayo for a little kick. If you want it hotter/spicier, try horseradish sauce. For a milder approach, use plain mayo or mustard. Pickles add a nice crunch to the sandwich. You can substitute the pickles with coleslaw or pickle relish if preferred.
• For the cheese, we use mozzarella but you can certainly swap it with Swiss cheese.
• This sandwich is perfect for using up leftover corned beef. You can normally find pre-cooked corned beef in the deli section of your grocery store.
• Sourdough bread goes very well with corned beef, but you can also use a marbled rye, light rye, or dark rye bread instead.