Description
A simple and delicious Corned Beef Hash recipe that's quick to prepare and perfect for a hearty breakfast or brunch. Tender boiled potatoes combined with savory corned beef and sautéed onions, finished off in a pan for a crispy, flavorful hash. Serve with fried eggs on top for a classic comfort meal.
Ingredients
Vegetables
- 700 g potatoes, peeled and chopped into 3cm cubes
- 1 onion, finely chopped
Meat
- 340 g tinned corned beef, cut into 1cm cubes
Other Ingredients
- 2 tbsp sunflower oil
- 1 tbsp Worcestershire sauce (or Henderson's Relish)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Boil Potatoes: Place the peeled and chopped potatoes into a pot of boiling water and cook until tender, about 10-12 minutes. Drain thoroughly to remove excess water.
- Sauté Onions: While the potatoes cook, heat the sunflower oil in a large pan over medium heat. Add the finely chopped onions and fry for about 5 minutes until soft and translucent.
- Combine Ingredients: Add the cooked potatoes, cubed corned beef, Worcestershire sauce, salt, and freshly ground black pepper to the pan with the onions. Increase the heat to high.
- Cook Hash: Cook the mixture for 5-10 minutes, stirring occasionally, until the potatoes begin to develop a crispy texture and the corned beef is heated through.
- Optional Crisping: For extra crispiness, transfer the pan contents under a preheated grill for a few minutes until the top is golden and crunchy.
- Serve: Serve the corned beef hash topped with fried eggs for a complete and satisfying meal.
Notes
- To enhance flavor, try adding garlic or herbs such as parsley or thyme during frying.
- The optional grilling step adds texture but can be skipped if you prefer softer hash.
- Adjust salt carefully as tinned corned beef is already quite salty.
- Great served with a side of toast or grilled tomatoes.
