Corned Beef Hash is a beloved comfort food that combines tender potatoes, savory corned beef, and a mix of onions and Worcestershire sauce for a flavorful dish that’s simple yet satisfying. It’s a fantastic way to use up pantry staples, and with a side of baked beans or a fried egg, it becomes a complete meal perfect for breakfast, brunch, or dinner. The dish is crispy on the outside, tender inside, and rich in flavors that please both the tastebuds and the appetite.
Full Recipe:
Ingredients
- 750 g (1.65 lb) potatoes, peeled and chopped into 1.5 cm (5/8 in) cubes
- 1 tablespoon oil
- 1 medium onion, peeled and diced
- 2 tablespoons unsalted butter
- ½ tablespoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 340 g (12 oz) tin of corned beef, refrigerated for at least an hour for easier handling
To Serve:
- Baked beans and/or fried eggs
Steps to Make Classic Corned Beef Hash
- Prepare the Potatoes:
- Add the cubed potatoes to a large pot of salted water and bring to a boil.
- Simmer for about 5-7 minutes until the potatoes are just tender. Drain well and set aside.
- Cook the Onions:
- Heat 1 tablespoon of oil and 2 tablespoons of butter in a large skillet over medium heat.
- Add the diced onion and cook for about 5 minutes until softened and lightly golden.
- Combine the Ingredients:
- Stir in the parboiled potatoes, cooking for an additional 5-7 minutes, allowing them to crisp and brown slightly.
- Add the Worcestershire sauce, salt, and black pepper, stirring well to coat the potatoes evenly.
- Add the Corned Beef:
- Remove the corned beef from the fridge, cut into small cubes, and gently fold into the potato mixture.
- Continue to cook for another 5-8 minutes, letting the corned beef warm through and crisp up in spots. Stir occasionally to prevent sticking, but avoid over-mixing to keep the potatoes and corned beef chunky.
- Serve:
- Divide the corned beef hash onto plates, and top with fried eggs or serve with baked beans on the side.
Nutrition Facts (Per Serving, Approximate)
- Calories: 400 kcal
- Carbohydrates: 35 g
- Protein: 15 g
- Fat: 22 g
- Saturated Fat: 10 g
- Fiber: 5 g
- Sodium: 800 mg
- Sugar: 2 g
Frequently Asked Questions (FAQs)
- Can I use fresh corned beef? Yes, freshly cooked corned beef or leftovers from a roast work well in this recipe.
- How can I make it more crispy? Use a cast-iron skillet and avoid stirring too frequently for a crispier hash.
- Can I add other vegetables? Bell peppers, mushrooms, or even diced carrots add variety and extra nutrients.
- Is there a way to make this dish dairy-free? Substitute dairy-free butter or additional oil in place of butter.
- Can I use sweet potatoes instead? Yes, sweet potatoes add a hint of sweetness and make a delicious alternative.
Tips for Making the Best Corned Beef Hash
- Use Cold Corned Beef: Chilling the corned beef makes it easier to cube and prevents it from breaking down too quickly in the pan.
- Don’t Over-Stir: Gentle folding helps maintain the texture of both the corned beef and potatoes.
- Let It Crisp: Allow the hash to sit undisturbed in the skillet for a few minutes to achieve a crispy crust.
- Season to Taste: Worcestershire sauce adds depth, but feel free to adjust seasoning to your taste.
- Serve with Sides: Fried eggs or baked beans complement the savory flavors of the hash, adding texture and richness.
Storage Tips
- In the Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for best texture.
- In the Freezer: Freeze portions for up to a month. Thaw overnight in the fridge and reheat in a skillet until hot.
Conclusion
This Classic Corned Beef Hash is a hearty, flavorful meal that’s as easy to make as it is satisfying to eat. The tender potatoes, rich corned beef, and savory seasonings come together in a dish that’s perfect for any meal of the day. With its crispy edges and soft center, this hash is sure to become a favorite. Serve it with a sunny-side-up egg or baked beans for a comforting, complete meal that’s simple and delicious. Enjoy!