Corned Beef Hash is a delicious combination of corned beef, cubed potatoes and onions, all cooked on high heat with charred and crispy bits. It’s comfort food at its best – easy, quick and so, so satisfying. And I’m a huge fan.
I love beef in all its manifestations: on the bone, off the bone, steaks, roasts, minced and most definitely corned. Beef plus salt – yeah, can’t go wrong with that! 🙂
It has long been one of my favourite quick meals, quickly stirfried, served with some bread or rice, with a side salad. My husband was a huge fan too.
What is Corned Beef?
Corned beef is just beef that’s been salt cured, no corn in sight! The word corn refers to corns of salt, which is a term used to describe large grains of rock salt used in the curing process.
This method of curing came about as a means of preserving meat before the days of refrigeration.
Hash is a term used to describe dishes with roughly chopped up meat and potatoes. The word comes from the French hacher, which means to chop. You can read more about this on Wiki, if you like.
Corned Beef Hash Recipe
Corned beef hash is such an easy recipe. This is what we do:
- Precook the potato cubes.
- Fry the onions and chillies.
- Add the potatoes and corned beef and leave to cook for 5 minutes on high heat.
- Top with egg, if you like.
That’s it!
Some people, especially here in the UK, make this all in one pot, but that means a slightly longer cooking time while you wait for the potatoes to cook before adding the corned beef.
But I prefer to precook the potatoes, then flash fry everything in 5 minutes. What’s another pan or two to wash up, when you have 4 permanently homeschooled kids? Who are always eating.
I’ll give you both methods in the recipe card, because I’m nice like that. 😉
Shall we get our aprons on?
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Eurasian Corned Beef Stew 
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Spicy Corned Beef Hash (plus bonus One Pot Corned Beef Hash Recipe!)
Ingredients
- 1 potato large
- 1 tsp salt
- 1 onion medium
- 2 green or red chillies
- 340 g corned beef from a can, weight is give or take
- 1 Tbsp EV olive oil
- 1 Tbsp mustard
- freshly ground black pepper
To Serve
- 4 sunny side up eggs optional
Instructions
Let's get the potatoes going
- Bring a medium-sized saucepan of water to boil, with 1 teaspoon of salt.
- Scrub the potato clean, then cut it up into small cubes, about 1cm (about half an inch) in length.
- When the water is boiling, tip the potato cubes in and cook for 4 minutes (set a timer). Then drain and set aside until needed.
While the potatoes are boiling
- Halve the onion, then slice thinly.
- Slice the chillies on the diagonal.
- Get the corned beef out of its can and slice roughly. Don't forget to drain the potatoes when the 4 minutes are up.
Let's get cooking
- Heat the olive oil in a large frying pan on medium heat and fry the onions for a minute.
- Add the chillies and fry for 30 seconds.
- Increase the heat and tip in the corned beef and break the meat up with the edge of your spatula. The corned beef will get softer as it heats up and the fat melts, and will be easier to break up. Do this for 1 minute.
- Ad the potatoes and mustard and mix well. Then, flatten everything down lightly, without squashing the potatoes. Now, you are going to let the corned beef hash brown and catch on the bottom. So leave it alone for 1 minute. The mix it all up and do it again for another minute, still on high heat. The idea is to get crispy bits all over. I like to do this for a good 5 minutes. You can stop after 3 minutes if you are happy with it.
- Finish off with a good sprinkle of freshly ground black pepper and serve immediately with a sunny side up egg if you fancy.
One Pot Corned Beef Hash
- Heat the olive oil in a large frying pan, on medium heat, and fry your onions for 1 minutes.
- Add the chillies and fry for 30 seconds.
- Tip in the uncooked potatoes and mix well. Pour in 125ml (½ cup) water and bring to a simmer. Cook, uncovered, stirring a couple of times, until the potatoes are done. This will take about 10 minutes, give or take. Add a little more water, if you need to. But before we add the corned beef, the pan wants to be dry, with all the water absorbed.
- When the potatoes are done, increase the heat and tip in the corned beef and break the meat up with the edge of your spatula. The corned beef will get softer as it heats up and the fat melts, and will be easier to break up. Be careful not to squash your potatoes too much.
- Mix everything up well, then flatten everything down lightly, without squashing the potatoes. Now, you are going to let the corned beef hash brown and catch on the bottom. So leave it alone for 1 minute. The mix it all up and do it again for another minute, still on high heat. The idea is to get crispy bits all over. I like to do this for a good 5 minutes. You can stop after 3 minutes if you are happy with it.
Adding eggs to One Pot Corned Beef Hash
- Lower the heat to medium, then create 4 little wells in the hash, and drop an egg in each well.
- Cover the frying pan and cook for 5-10 minutes, depending on whether you like your eggs runny or well done. Serve immediately.
This has been a godsend of a recipe. We love beef in this family but haven’t been able to find any fresh. Thank you.
A pleasure, thanks for letting me know. x
Thank you, this was lunch today, quick and easy.
Good to hear, thanks Bill.