Corned Beef Hash
If You’ve Never Made Corned Beef Hash, You’re in for a Treat
Alright, so picture this: It’s a Saturday morning, my hair’s doing its own thing (as usual), and I’m shuffling around the kitchen in fuzzy socks. My kids are demanding pancakes (again), but honestly, I’m craving something a bit saltier, heartier. Enter: corned beef hash. I’ve been making this since my uni days, when you could basically live off tinned meat and potatoes, though I’d like to think it’s gotten a little more sophisticated since then. Not much, mind you. But some! Also, funny story—I once tried to serve it to my English flatmate with maple syrup, and the look on her face could’ve curdled milk. Would not recommend. (Unless you’re brave…)
Why You’ll Love This (Or at Least, Why I Do)
I make this when I want to clear out the fridge, or when it’s cold and I need something to warm my bones, or just when I want to eat something dunked in runny egg yolk. My family goes crazy for it because, honestly, it’s basically an excuse to eat breakfast for dinner.
Sometimes I get weirdly specific about the potato cut (I know, I know) or have to talk myself out of adding cheese because my husband claims “it’s not traditional” (he’s not wrong, but I secretly do it anyway). If you’ve ever looked at a pan of hash and thought, “Is this really going to come together?”—yup, been there. But it always does, even if you panic halfway through like I still occasionally do.
What You’ll Need (And What You Can Swap)
- Corned beef – Canned is classic. I tend to grab the red and white tin (you know the one!), but whatever’s on offer works. If you’ve got leftover homemade corned beef (lucky you), that’s even better.
- Potatoes – About 2 large ones, peeled and diced. I use whatever’s lurking in the cupboard—sometimes waxy, sometimes floury. When I’m in a rush, I’ll use those pre-cooked packs.
- Onion – One medium, chopped. Red or white, or shallots if I’m feeling fancy (rare, but it’s happened).
- Butter or oil – A generous blob. If I’m feeling reckless, a mix of both.
- Salt & pepper – To taste (which usually means I forget to taste until someone complains, oops).
- Optional:
- Bell pepper – Not traditional, but I like the colour.
- Garlic – Only if I remember.
- Worcestershire sauce – My grandmother always insisted on Lea & Perrins, but honestly any version works fine.
- Eggs – For serving on top. Fried, poached, or scrambled if you must.
Let’s Get Cooking (Don’t Stress If Things Look Messy)
- Prep your potatoes. Peel and dice them up, about the size of sugar cubes. If you’ve got leftover roasties, that’s even better (never happens in my house, but maybe you’re luckier?). Boil them in salted water until just soft, 7-10 minutes. Drain, then let them steam dry for a minute or two.
- Sauté the onion. Get your biggest frying pan or skillet on medium heat. Add the butter or oil, then the chopped onion. Stir until soft and a touch golden. This is where I usually sneak a taste and burn my tongue. Every. Single. Time.
- Mix in potatoes. Tip in those spuds and cook until they start to crisp up a bit. Don’t be afraid to leave them be—more colour, more flavour. Or so I tell myself when I forget to stir. If you’re adding peppers or garlic, chuck them in now.
- Add the corned beef. Break it up with a fork; it’ll look a bit weird at this stage—don’t panic. Stir it through, and mash it a bit if you like it smoother. Or leave some chunky bits. Totally up to you.
- Season and sizzle. Now’s when I add Worcestershire sauce (a big splash). Salt, pepper, maybe a pinch of smoked paprika if I’m feeling wild. Let the whole lot cook together for 5-10 minutes, stirring now and then so nothing sticks too badly.
- Make crispy bits. If you’re patient (I’m usually not), let the hash sit for a few minutes without stirring so you get those magical browned bits on the bottom. Flip and repeat if you want both sides crispy. Or be lazy and don’t—still delicious.
- Eggs on top. Fry or poach your eggs while the hash finishes. (Or just serve as-is if you’re avoiding extra washing up. I get it.)
- Serve hot. Dish it up straight away, maybe with toast, maybe just as it comes. Or eat it straight from the pan—no judgement here.
Notes from My (Often Messy) Kitchen
- Hash is like jazz—improvised, occasionally messy, but somehow it always works.
- I once tried making this with sweet potatoes. Tasted… fine? But honestly, I missed the classic vibe.
- If you only have a tiny pan, do it in batches (I learned this the hard way when everything turned mushy).
- Actually, I find it works better if you don’t stir too much. Let those crispy bits develop!
Some Hash Experiments (Not All Were Winners…)
- Topping with grated cheddar and putting the pan under the grill: brilliant if you like a gooey crust.
- Adding chopped pickles: Surprisingly good, especially if you like a little tang.
- Using leftover chips (fries) instead of potatoes: Not my finest hour. Ended up kinda soggy. Wouldn’t bother again.
No Fancy Gear? No Problem
I use a big non-stick frying pan, but I’ve also made this in an ancient cast iron skillet I inherited (with a wobbly handle). If you only have a small pan, just cook in batches or split the recipe. I once tried to do it in a wok—bit odd, but it worked, kinda.
Keeping It Fresh (Though, Fat Chance It Lasts Long)
If you somehow have leftovers, pop them in a lidded container in the fridge. Should keep for a couple of days, but honestly, in my house, it never lasts more than a day! I think it tastes better the next day, personally—just reheat in a pan to keep it crispy.
How I Like to Serve It (Besides Straight from the Pan)
So, I usually pop a fried egg on top and serve with a splash of HP sauce (don’t judge!). My brother swears by a side of baked beans, but I think that’s a bit much. Sometimes, if we’re feeling extra, we do a little salad on the side—mostly for show.
Lessons Learned (a.k.a. My Pro Tips)
- Don’t rush crisping the potatoes—once I tried to speed things up and just got a pile of soggy mush. Sad times.
- Taste as you go! (Except the onions when they’re still lava-hot; trust me.)
- If your hash sticks, just call it “caramelised” and move on. Works for me.
Questions I’ve Actually Been Asked
- Can I use fresh corned beef instead of tinned? Sure thing! Honestly, it’s posher but takes more effort. Just shred it up and go for it.
- Can I freeze corned beef hash? You can, but it’s not my favourite. Potatoes can go a bit weird after thawing—but if you don’t mind, give it a try.
- Is it gluten free? Pretty much, as long as your corned beef is (check the label—sometimes they sneak flour in!).
- Can I make it vegetarian? You could swap in chopped mushrooms or veggie mince. I tried a lentil version once. Wasn’t my cup of tea, but maybe you’ll love it?
Oh, Before I Forget…
By the way, if you want more breakfast ideas I sometimes check BBC Good Food’s breakfast collection or, for American takes, Serious Eats’ breakfast recipes. Just don’t blame me if you end up down a recipe rabbit hole and forget the hash on the stove (guilty as charged). Anyway, hope you love this as much as I do—give it a go, and don’t worry if it’s not picture-perfect. That’s half the fun!
