Old Fashioned Corned Beef Hash

Old Fashioned Corned Beef Hash is a delightfully easy and delicious U.K retro dish that is still an economical way to feed your family. It uses only a few store cupboard ingredients for a really tasty feast.

Reasons to love this recipe

• tasty
• economical & goes a long way
• store cupboard ingredients
• so easy to make
• reheats well
• real comfort food
• easy to add variations - see below

Jump to:

• Reasons to love this recipe
• Ingredients
• Equipment Needed
• Instructions
• Variations
• Serving Suggestions
• Tips & Tricks
• More Old Fashioned Recipes
• Old Fashioned Corned Beef Hash

Ingredients

• 1 kg of floury potatoes - King Edwards or Maris Piper or similar (Yukon Gold - American version) - cubed 2 cm chunks
• 1 large onion - chopped
• 1 x 340 grams tinned corned beef
• 4 large eggs
• 120 mls - half a cup vegetable oil
• 2 tbsp butter
• 3 tbsp Worcestershire Sauce

Equipment Needed

• large frying pan - mine is 25 cm across, if you don't have one as big then you could do it in 2 batches as annoying as that would be.
• vegetable chopper (optional) it's a game changer for the busy cook as it chops onions and potatoes in a thump
• chopping board if you don't have the veg chopper
• sharp knife
• potato peeler
• large saucepan
• colander to drain the potatoes
• spatula
• tbsp
• digital scales

Instructions

I chop my potatoes to roughly 2 cm chunks with my treasured vegetable chopper so the timings are for potatoes cut into that size, it will be longer if you have bigger chunks - obvs

Place the chunks into a large saucepan and cold water. Boil for 5 minutes from the time it starts to bubble.

Drain the potatoes and give them a little fluff and set aside.

Place the oil and the onion in your frying pan and set over a medium heat.

Cook until starting to brown, probably ten minutes.

Add the potatoes and butter

Fry until the edges are crispy, you may need to turn up the heat to make that happen.

Once the potatoes have some brown and crispy edges add the corned beef and worcestershire sauce. If there is a lot of excess oil in the pan carefully remove it so that about 1 tbsp is still left in there - difficult I know to tell but just guess Susan.

Fry the whole lot for another ten mins or so turning the mixture carefully with a flat fish slice so the beef doesn't break up too much.

You can top with a runny fried egg for the full on retro experience.

Variations

• You can add any cooked vegetables that you would like to use up or just to make the meal healthier.
• Chopped cooked broccoli, mushrooms, peppers, peas, beans or savoy cabbage would be perfect.
• You could add cooked ham or beef instead of the corned beef
• To make it vegetarian just leave out the meat and use a meat substitute or just ramp up the veggies in there
• Grated cheese sprinkled over the top and perhaps placed under the grill to melt for a couple of minutes would be genius

Serving Suggestions

A fried egg and baked Beans are the UK traditional way to go here along with brown sauce and I really wouldn't want to argue here. I could be foodie cancelled.

But I can't help but want to serve it with cauliflower cheese and slow cooker red cabbage....anyone else with me here?

I'm also thinking ratatouille.....

Tips & Tricks

• Make sure your frying pan is large enough to make sure that the edges get crispy and brown.
• Cooking the onions and potatoes in butter really gives this a fantastic buttery flavour.
• Don't skimp on the worcestershire sauce, it really lifts the flavour factor in the dish.
• Reheat in the microwave or in a hot oven (200C/400F)
• Keep leftovers covered in the fridge. They will last well for a couple of days.

More Old Fashioned Recipes

• Slow Cooker Brisket
• Old School Cheese Pie
• Quiche Lorraine
• Slow Cooker Beef Casserole
• Minced Beef & Onion Pie
• Beef & Ale Stew with Dumplings
• Savoury Minced Beef
• Toad In The Hole
• Coronation Chicken