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Home » Recipes

Corned Beef Hash

Published: Dec 20, 2021 · Modified: Feb 16, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Corned Beef Hash, Corned Beef Hash
Jump to Recipe Print Recipe

This corned beef hash recipe is a bit of a 'mash up' of a couple of corned beef hash recipes that we've tried. ..basically we've taken what we think were the best ingredients and instructions to make a delicious corned beef hash that's full of flavour.

This recipe will serve 4 people for brunch and 2 if you've having it as a main course...along with some toast and beans, if you like!

Tip

  • This corned beef hash recipe is easily adapted if you’re cooking for less or more people.

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Corned Beef Hash, Corned Beef Hash

Ingredients

  • 250g potatoes, peeled and finely diced
  • 250g carrots, peeled and finely diced
  • kettle of boiled water
  • 1 tsp cooking salt
  • 1 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 340g tin corned beef, diced
  • 1 tbsp tomato purée
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 100ml beef stock
For the eggs:
  • 1 tbsp rapeseed oil
  • 4 eggs
To serve (optional):
  • toast
  • baked beans
  • or try our spiced cannellini beans on toast

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Instructions

  1. Put the prepared vegetables in a saucepan and pour over just-boiled water to cover. Bring the water back to the boil, add the tsp of cooking salt, cover the pan and cook the vegetables for 5 minutes. They should be just cooked through. Drain in a colander and leave to steam dry for about a minute.
  2. Meanwhile, heat the rapeseed oil over a medium heat in a large skillet or frying pan. Add the onion and cook for 5 minutes. Add the vegetables to the pan along with the corned beef. Cook for 5 minutes until a crust has formed on the bottom of the mixture.
  3. Whisk the tomato purée, mustard, beef stock and Worcestershire sauce together in a small bowl or jug. Pour this mixture over the corned beef and vegetables and stir thoroughly. Cook for another 15 minutes, stirring every 2 to 3 minutes, until there are plenty of crusty brown bits throughout.
  4. While the hash finishes cooking, heat the rapeseed oil on a high heat in another frying pan. Crack in the eggs and fry them until the whites have just set (2 to 3 minutes). Serve the hash with the eggs on top. Enjoy with some toast, baked beans, or how about trying our spiced cannellini beans on toast – all optional!
Corned Beef Hash, Corned Beef Hash

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Corned Beef Hash, Corned Beef Hash

Corned Beef Hash

Deborah
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Course Breakfast, Brunch, Main, Main Course
Cuisine british
Servings 2 to 4 people

Ingredients
  

  • 250g potatoes peeled and finely diced
  • 250g carrots peeled and finely diced
  • kettle of boiled water
  • 1 tsp cooking salt
  • 1 tbsp rapeseed oil
  • 1 onion finely chopped
  • 340g tin corned beef diced
  • 1 tbsp tomato purée
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 100ml beef stock

For the eggs:

  • 1 tbsp rapeseed oil
  • 4 eggs

To serve (optional):

  • toast
  • baked beans
  • or try our spiced cannellini beans on toast

Instructions
 

  • Put the prepared vegetables in a saucepan and pour over just-boiled water to cover. Bring the water back to the boil, add the tsp of cooking salt, cover the pan and cook the vegetables for 5 minutes. They should be just cooked through. Drain in a colander and leave to steam dry for about a minute.
  • Meanwhile, heat the rapeseed oil over a medium heat in a large skillet or frying pan. Add the onion and cook for 5 minutes. Add the vegetables to the pan along with the corned beef. Cook for 5 minutes until a crust has formed on the bottom of the mixture.
  • Whisk the tomato purée, mustard, beef stock and Worcestershire sauce together in a small bowl or jug. Pour this mixture over the corned beef and vegetables and stir thoroughly. Cook for another 15 minutes, stirring every 2 to 3 minutes, until there are plenty of crusty brown bits throughout.
  • While the hash finishes cooking, heat the rapeseed oil on a high heat in another frying pan. Crack in the eggs and fry them until the whites have just set (2 to 3 minutes). Serve the hash with the eggs on top. Enjoy with some toast, baked beans, or how about trying our spiced cannellini beans on toast – all optional!

Notes

  • This corned beef hash recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:
  • breakfast and brunch dishes
  • beef dishes
Keyword corned beef, fried eggs, hash
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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