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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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
Calories: 382kcal | Carbohydrates: 36g | Protein: 17g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 1242mg | Potassium: 1102mg | Fiber: 5g | Sugar: 3g | Vitamin A: 94IU | Vitamin C: 62mg | Calcium: 39mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
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