Corned beef hash is one of those recipes you eat as a child and never forget. It's comforting, warming and fantastic mid-winter. It's easy to make, too, and can be made with leftovers, even turkey leftovers if you want to make it even more interesting.
This corned beef hash recipe takes 15 minutes of prep time and only 15 minutes in the oven, so it is a great meal for those on the go or as a quick meal after a long day at work. It serves four.
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How to make corned beef hash
- Thanks to Sainsbury's for this recipe
- 1x 340g can corned beef (diced into 1cm cubes)
- 40g unsalted butter
- 1 large onion, chopped
- 900g potatoes, boiled and diced into 1cm cubes
- Oil, for frying
- Black pepper, to season
- 1 egg per person, to serve (optional)
1. Melt 20g of butter in a frying pan on medium heat and fry the chipped onion until it is soft and golden. Add the diced corned beef and stir well.
2. Empty this mixture into a bowl and add the potatoes. Stir again and add some black pepper. Melt the rest of the butter in a frying pan with the oil.
3. Add the corned beef hash mixture to the frying pan and fry until it is warmed through and the potatoes start crisp.
4. Lastly, poach one fresh egg per person. We have a complete guide on how to poach an egg but in simple terms: place the egg in warm water for one minute, then creating a whirlpool in a pan of simmering water, crack the egg in and let cook for a further for 2 minutes or until the whites of the egg is no longer liquid, and place on top of the corned beef hash. Serve immediately with green salad or green beans.
Is it better to roast or boil corned beef?
It's not that roasting or boiling corned beef is better or worse than the other – it's whether you overcook the meat. So, if you are making corned beef from scratch, avoid high heat for roasting, which will make it tough and chewy; similarly, boiled for until just done will make it soft and tender, while over-boiling will make it rubbery.