- 4 floury potatoes, such as Maris Piper, peeled and diced
- vegetable oil, for deep-frying
- 100g/3½oz plain flour
- 1 tbsp caster sugar
- pinch salt
- 2 tbsp cider vinegar
- 150-200ml/5-7fl oz beer or lager
- 2 onions, 1 cut into 1cm/½in-thick slices, 1 chopped
- 50g/1¾oz butter
- 1 garlic clove, crushed
- 4 ripe tomatoes, 2 chopped, 2 sliced
- 1 x 340g tin corned beef, roughly chopped
- 1 tbsp Worcestershire sauce
- 4-5 drops Tabasco
- Bring the potatoes to the boil in a pan of salted water. Reduce the heat until the water is simmering and simmer the potatoes for 8-10 minutes, or until just tender. Drain well and set aside.
- Meanwhile, heat the oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan, until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Whisk the flour, sugar, salt, vinegar and half of the beer together in a large bowl to a thick, smooth batter. Continue to add the beer a little at a time until the batter has the consistency of double cream (you may not need to use all of the beer).
- Separate the onion slices into rings and dip each one into the batter until completely coated. Carefully lower the onion rings, in batches, into the hot oil and fry for 3-4 minutes, or until golden-brown and cooked through. Remove from the hot oil and set aside to drain on kitchen paper. Repeat the process with the remaining onion rings.
- Heat half of the butter in a frying pan over a medium heat and add the chopped onion. Fry for 2-3 minutes, or until softened.
- Add the remaining butter to the pan, then add the garlic and drained potatoes and continue to fry for 2-3 minutes.
- Add the chopped tomatoes and the corned beef and stir-fry for 1-2 minutes, or until the tomatoes have softened and the corned beef is heated through. Add the Worcestershire sauce and Tabasco and season, to taste, with salt and freshly ground black pepper.
- To serve, spoon the corned beef hash onto serving plates. Pile the onion rings on top. Garnish with the sliced tomatoes.