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Corned Beef Hash Recipe

Excellent comfort food, the end result is surprisingly good, considering the cheap 'store-cupboard' ingredients used. If each helping is topped with a fried or poached egg and a light sprinkling of parsley, it can even look quite smart.


For 4 hungry people:

2 lbs/900gr Potatoes, peeled, boiled then cut into small cubes (waxy types, such as Charlottes or Nicola’s work best
4 tablespoons (60ml) Vegetable Oil, lard or dripping
2 medium Onions, peeled and chopped
6 medium-sized Tomatoes, chopped roughly
4 tablespoons (60ml) Worcestershire Sauce
2 tins of Corned Beef (about 500 -600gr in all)
2 tablespoons (30ml) freshly-chopped Parsley
½ teaspoon of Salt and plenty of freshly-ground Black Pepper

Equipment needed: A wide and deep frying pan


Mix all the ingredients, but only half the parsley, in a large bowl.

- Heat half your chosen oil or fat in a wide and deep frying pan, over a medium heat.

- Add the hash mixture to the fat, when it looks hot and cook for about 5 minutes, shaking the pan fro time to time.

- When you feel a crust has formed on the bottom of the hash, put a large plate over the frying pan and quickly, but carefully, turn the whole thing over.

- Put the remaining oil in the pan, and heat again.

- Slide the hash back into the frying pan, with the crust side now on top.

- Fry for another 5 minutes, then serve in big slices, each topped with a fried or poched egg (if chosen) and sprinkled with parsley.

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