Hash or mush?

When I was small, corned beef hash was a fairly common supper dish. I was often delegated to make the stuff, with the form then being that it was finished off in the frying pan with one of those white enamel plates serving as lid. The result was a sort of mottled mush, rather more tasty than that might sound. A dish which we still occasionally take in the winter - or perhaps when we are back from holiday and the cupboard is a bit bare.

Some people take it with tomato ketchup - or even brown sauce.

Occasionally, I am moved to make an alternative version, with less par-boiling of the potatoes and finished off in the oven, as above. Potatoes boiled for around 10 minutes. Onions cooked in oil. Small tin of corned beef. Maybe an hour in the oven, starting with the lid on, at 175°C. Some discussion about for how long to cook the onions, if at all. Some discussion about how much softening liquid should be added and then whether it should be water or milk.

Rather better to my mind than the mushy version, although with more potato and less corned beef, rather more sensitive to the quality of the potatoes.

Took a turn around town later, to come across the stray mushroom under the West Hill liriodendron snapped above. The last survivor of what looks to have been a clump of them. I put it down to global warming.

PS 1: I am reminded that I only learned in the past year or so that the 'corn' bit of corned beef was salt.

PS 2: oddly enough, the last record of a hash was exactly two years ago, at reference 1, although I dare say we have had one since. Did some unconscious memory prompt the present post?

References

Reference 1: https://psmv5.blogspot.com/2022/12/hash.html.