Description
This super easy Corned Beef Hash recipe combines tender boiled potatoes with savory tinned corned beef and caramelized onions, all pan-fried to crispy perfection. It's a hearty and flavorful dish perfect for breakfast or a comforting meal, topped with fried eggs for added richness.
Ingredients
Vegetables
- 700 g Potatoes (peeled and chopped into 3cm cubes)
- 1 Onion (finely chopped)
Protein
- 340 g Tinned corned beef (cut into 1cm cubes)
- 4 Fried eggs (to serve, optional)
Other Ingredients
- 2 tbsp Sunflower oil
- 1 tbsp Worcestershire sauce (or Henderson's Relish)
- Plenty of salt
- Freshly ground black pepper
Instructions
- Boil Potatoes: Boil the peeled and chopped potatoes in salted water until tender, about 10-15 minutes. Drain them well and set aside.
- Cook Onions: While the potatoes cook, heat sunflower oil in a frying pan over medium heat. Add the finely chopped onion and fry for about 5 minutes until softened and slightly caramelized.
- Add Ingredients to Pan: Add the drained potatoes, cubed corned beef, Worcestershire sauce, salt, and plenty of freshly ground black pepper to the pan with the onions.
- Fry to Crisp: Turn the heat to high and cook all the ingredients together for 5-10 minutes, stirring occasionally, until the potatoes and corned beef start to turn crispy and golden brown.
- Optional Grill Step: For extra crispiness, you can place the pan or transfer the hash onto a baking tray and pop it under the grill (broiler) for a few minutes to crisp up further.
- Serve: Serve the corned beef hash hot, topped with fried eggs if desired, for a complete and satisfying meal.
Notes
- Make sure to drain the potatoes well after boiling to avoid sogginess.
- You can customize seasoning with chili flakes or herbs like parsley for extra flavor.
- The optional grill step adds extra crunch but can be skipped if preferred.
- This dish pairs wonderfully with fried eggs or a simple green salad.
- Use fresh black pepper and salt according to taste to balance the flavors.
