Corned Beef Hash

Easy corned beef hash recipe made with crispy potatoes, onions, and canned corned beef. A quick and hearty one-pan meal perfect for breakfast, brunch, or dinner. Great for using up leftovers and ready in under 30 minutes. Serve with fried eggs or baked beans for a complete meal.

This classic corned beef hash is hearty, comforting, and full of savory flavor. Made with crispy potatoes, golden onions, and tender chunks of corned beef, it’s a satisfying dish perfect for breakfast, lunch, or dinner.

Ingredients

• 750 g (1.65 lbs) potatoes, peeled and cut into 1.5 cm (⅝ inch) cubes
• 1 tbsp oil
• 1 medium onion, peeled and diced
• 2 tbsp unsalted butter
• ½ tbsp Worcestershire sauce
• ¼ tsp salt
• ¼ tsp ground black pepper
• 340 g (12 oz) tinned corned beef (chilled for 1 hour to firm up for easier slicing)

To serve (optional):

• Baked beans
• Fried eggs

Instructions

1. Boil the potatoes: Place the cubed potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 8–9 minutes, until just tender. Drain well in a colander.
2. Cook the onion: While the potatoes are cooking, heat the oil in a large frying pan over medium heat. Add the diced onion and sauté for about 2 minutes, stirring often until it softens slightly.
3. Add butter and potatoes: Stir in the butter. Once melted, add the drained potatoes. Season with Worcestershire sauce, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the potatoes start to brown.
4. Add corned beef: Cut the chilled corned beef into 1.5 cm cubes and gently fold it into the potato mixture. Fry for 3–4 more minutes, turning gently once or twice until the beef is warmed through.
5. Serve: Divide the hash between plates. Top with a fried egg or serve with baked beans on the side for a full meal.

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Tips

• Chill the corned beef: Placing the tin in the fridge makes the meat firmer and easier to cube without it falling apart.
• Use a non-stick or well-seasoned pan: This helps prevent sticking and allows the potatoes to crisp nicely.
• Avoid over-stirring: Let the potatoes sit undisturbed for a minute or two during frying to develop golden, crispy edges.

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Variations and Substitutions

• Add vegetables: Bell peppers, mushrooms, or peas can be added for extra flavor and nutrition.
• Spice it up: Add chili flakes, hot sauce, or diced jalapeños for a spicier version.
• Switch the protein: Try leftover roast beef, pastrami, or even diced ham in place of corned beef.

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FAQs

Can I make corned beef hash in advance?
Yes. You can prepare the hash ahead of time and reheat it in a frying pan or oven. It also makes great leftovers.

Can I use canned new potatoes?
You can, but fresh potatoes provide a better texture. If using canned, be sure to rinse and dry them well before frying.

What type of potato works best?
Waxy potatoes like Yukon Gold or Charlotte hold their shape well, but starchy varieties like Maris Piper or Russet will give you a crispier finish.

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Serving Suggestions

• Top with a runny fried or poached egg for a complete breakfast.
• Serve with baked beans for a classic British twist.
• Add a side of toast or buttered crusty bread for extra heartiness.

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Why You’ll Love This Recipe

• Simple, budget-friendly ingredients
• Quick to make with pantry staples
• Perfect for using up leftover potatoes or corned beef
• Comfort food that works for any meal of the day