2 cups corned beef, browned
2 potatoes, diced
1 tsp mustard
5 tbsp tomato sauce
1. Boil the potatoes for 15 minutes. Drain and put back into the pot for another 5 minutes, then mash.
2. Add the potatoes to the cooled corned beef. Add the mustard, 1 tbsp tomato sauce, 1/4 cup beef broth, and pepper. Mix well and press into a small, oiled bread pan. Turn upside down onto cutting board and cut into four one inch pieces.
3. Heat olive oil in a frying pan. Cook slices for 5 minutes on both sides. Plate the slices.
4. Add the rest of the beef broth into the pan to deglaze. Add the rest of the tomato sauce and reduce till thickened. Top the corned beef hash slices with the gravy.