Wally Webb is a local legend in East Anglia, as the entertaining host of BBC Radio Norfolk’s early breakfast show. He’s often credited with being the inspiration for the Alan Partridge character - but he doesn’t swear quite as much, and has no obsession with monkey tennis.
Track Record?
Scrambled Egg - not entered.
Welsh Rarebit - not entered.
Poached Egg - not entered.
Did We Get Permission?
Of course! I approached the local legend and he sent me his own, personal recipe.
Website Version
There’s no photo available, and the recipe can‘t be found online anywhere (unless Wally‘s stuck it on his blog - http://www.wallyonnorfolk.blogspot.com/).
So, reproduced in full for you lucky people, here it is:
Corned Beef Hash “The Wally Way”
Ingredients
Can of Corned Beef mmmmmmmmmm
Mashed potatoes
1 Egg
French Mustard
Tabasco sauce
Sliced beetroot
Parsley (to garnish)
Method
1. With the help of a friend (needs to be someone that you don’t mind falling out with) – open the tin of corned beef.
2. On the chopping board, dice up the corned beef finely. I do it neatly and methodically so I finish up with lots of ¼ inch cubes.
3. In a mixing bowl put 8 drops of Tabasco sauce ( you may prefer more or less – it’s trial and error according to preference) Add a couple of teaspoons of French mustard (again it’s down to your preference) Stir together.
4. Add the cubed Corned beef and mix in well.
5. Now add the mashed potatoes and crack in the egg. Mix carefully and well.
6. Heat a little cooking oil (I prefer sunflower oil) in a heavy bottomed frying pan. Don’t let it smoke.
7. Add the mixture to the pan and spread evenly. Allow to heat thoroughly until the underside is golden brown. (You’ll have to gently lift the edge to check)
8. When ready, fold over like an omelette and turn out onto a warmed plate.
9. Finally, add a couple of slices of beetroot and garnish with parsley. MMmmmmmmmmmmm.
Ease & Effort:
A nice, simple set of ingredients from Wally with clear instructions on how to prepare the corned beef. The inclusion of just “Mashed Potatoes” with no amount specified isn’t ideal though, how much should a CBH virgin use? I chose the random route for this, grabbed the portion of frozen mash that was nearest the top in the freezer, and it weighed in at 340g. As a spice fan (the food spices, not the Four Dogs & A Blackbird variety) I was very happy with the aroma when the Tabasco and the French mustard were mixed together ready for the corned beef. After spreading the mixture evenly in the pan over a medium heat it was tricky to check for browning as it didn’t bond together well enough - I think that could be remedied with either an extra egg or a little less mashed potato. Score 4.
Presentation:
The first CBH omelette of the competition was a great idea! Due to lack of sticking-together-ness it didn’t turn out quite perfectly, but there’s definite promise there. And me being me, I forgot to pick up fresh parsley for the finishing touch. Still, looked good, and would look even better with slight alterations. Score 3.
Taste:
I‘m a sucker for crispy fried mashed potato, so this was always going to appeal to my taste buds. I wasn’t disappointed. The addition of beetroot to the finished dish was unique, and it all combined rather nicely. Crispy, yum yum! When I re-try this method after the competition I’ll be bigging up on Tabasco and mustard, and using less mash. Score 4.
My Version
Scores On The Doors
Delia Smith - 13.5
Get Stuffed - 12
Brian’s Belly - 11.5
Wally Webb - 11
Netmums - 10.5
Wasabi Bratwurst - 10
Mamma Cherri - 9
James Martin “A” - 8.5
Running Order:
9 - James Martin B
10 - Student Recipes
11 - Bob Jude
12 - Crazy Squirrel
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