A beautiful concoction of fried chunks of corned beef with onions and potatoes. This is proper stick-to-your bones comfort food. I love to serve this up for a hearty dinner with beans or fried egg (ok, both), but it also makes a fantastic breakfast!
Although corned beef hash is generally considered a traditionally British recipe (particularly the version using tinned corned beef), there are lots of different versions of corned beef hash out there.
- There’s this one that I’m sharing with you today, with cubes of potato that I believe, has influence from the USA.
- Although in the USA, they generally wouldn’t use tinned corned beef. Instead this would be made using finely chopped pieces of US-style corned beef (which is made from salt-cured or salt-brined beef brisket).
- Then there’s the more North-West England version with mashed potato – fried up with the onion and corned beef. Some people like to flatten out the mashed potato version and top with cheese, then place under a grill/broiler (which I think might be an Irish addition).
- Then of course there’s the corned beef hash soup version. This was the version I grew up with, and I thought everyone knew about it. But I think it might be one my dad simply made up!
Have you tried any of these versions? Which one’s your favourite?
📋 Ingredients for corned beef hash
We’re using the English tinned corned beef for this version. Not the US sliced corned beef.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP If you don’t want to peel, chop and boil potatoes, then tinned potatoes work really well in this recipe.
🍽️ What to serve it with
- Baked beans or BBQ beans
- Poached or fried eggs
- Buttered bread or slices of toast (particularly when serving it for breakfast).
Such a comforting fill-your-belly dish. I love this kind of simple, nostalgic food – even more so given that it’s pretty economical too.
🍲 More fantastic comfort food meals
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Corned Beef Hash
Ingredients
- 750 g (1.65lb) potatoes, peeled and chopped into 1.5cm (5/8in) cubes
- 1 tablespoon oil
- 1 medium onion peeled and diced
- 2 tablespoons unsalted butter
- ½ tbsp Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 340 g 12oz tin corned beef – place in the fridge for an hour first, so it’s easier to get out of the tin and chop
To serve:
- Baked beans and/or fried eggs
Instructions
- Place the potatoes in a pan and cover with cold water. Set over a high heat. Bring to the boil, then reduce the heat and simmer for 8-9 minutes, until tender. Then drain the potatoes in a colander.750 g (1.65lb) potatoes, peeled and chopped into 1.5cm (5/8in) cubes
- While the potatoes are cooking, heat the oil in a large frying pan, over a medium heat.1 tablespoon oil
- Add the onion. Fry for 2 minutes, stirring often until slightly softened.1 medium onion
- Add the butter to the pan with the onions. When melted, add the drained potatoes. Stir together, then add in the Worcestershire sauce, salt and pepper. Fry the potatoes with the onions for about 5-6 minutes, stirring often, until the potatoes are lightly browned.2 tablespoons unsalted butter, 1/2 tbsp Worcestershire sauce, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Chop the corned beef into 1.5cm (5/8in) cubes and add to the pan with the onion and potatoes.340 g 12oz tin corned beef – place in the fridge for an hour first, so it’s easier to get out of the tin and chop
- Fry for 3-4 minutes, stirring a couple of times.
- Divide between four plates and serve with baked beans and/or a fried egg on top.Baked beans and/or fried eggs
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi Nicky, just wanted to say I made this today for me and my sister, it went down very well.
Just another slant to the corned beef hash (stew) .We(I) use 2onions ,2 carrots ,1 large or 2medium parsnips (sweetness) chopped coarsely, 5 potatoes (peeled ) ,added to a pan with 1 litre of vegetable stock ( chicken stock is fine ) 1 or2 tablespoons of onion powder ,salt ( as the body dictates ) pepper ( in moderation )good helping of msg ( ?. ) and then when the mixture is cooked add the diced corned beef , and let it integrate into the mixture , I’ve been eating that recipie (or similar ) for 60 years . love your recipes . Corned beef is a love hate relationship thing