Brown sauce sachet. Brown sauce was first developed and marketed in the 19th century in the UK, where it remains popular, especially with a full English breakfast.

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.