AS the weather is getting colder, this delicious recipe from The Hideaway in Urmston should help keep you warm.

We have started to make our own corn beef at The Hideaway and that recipe is obviously a guarded secret but I thought we could share our corn beef hash recipe!

This has made its way on to our menu and can be bought daily.

People are already saying its better than a well-known restaurant in Manchester!

Ingredients

Generous knob of butter

1 large onion, finely sliced

1 large (about 275-300g) floury potato, such as maris piper, unpeeled but cut into 1cm chunks

350ml hot beef stock

200g corned beef, cut into 1cm chunks

100g peas (optional)

1 tbsp grain mustard (or to taste)

1 tbsp Worcestershire sauce (or to taste)

2 eggs (optional)

Method

Melt the butter in a frying pan over a medium-high heat.

Fry the onion, stirring frequently, until golden, then add the potatoes.

Stir to coat with butter, cook for a minute or so, then pour in the stock.

Simmer for about 15-20 minutes until the potatoes are really tender and the stock has almost evaporated, adding more hot water if necessary.

Heat the grill. Stir in the corned beef, peas, mustard and Worcestershire sauce. Turn up the heat and cook, stirring occasionally, for about five minutes, until they’re heated through.

Put the pan under the grill for about five minutes until the top is crisp and golden.

Meanwhile, if you’re topping the dish with eggs, heat a small frying pan, add a little more butter and fry the eggs to your liking.

Serve on top of the hash.