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Home » Recipes

Corned Beef Hash

Published: Dec 20, 2021 · Modified: Apr 23, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Two grey bowls with corned beef hash topped with a fried egg
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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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How to make this 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

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!

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Two grey bowls with corned beef hash topped with a fried egg

Corned Beef Hash

By: Deborah
Enjoy this full of flavour corned beef hash for brunch or a main course with some optional sides.
PREP: 15 minutes minutes
COOK: 30 minutes minutes
TOTAL: 45 minutes minutes
Course: Breakfast, Brunch, Main
Cuisine: British
Servings: 3 people
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Equipment

  • Saucepan
  • Cast iron skillet
  • Frying pan

Ingredients

  • 250 g (8.8 oz) potatoes peeled and finely diced
  • 250 g (8.8 oz) carrots peeled and finely diced
  • kettle of boiled water
  • 1 tsp cooking salt
  • 1 tbsp rapeseed oil
  • 1 onion finely chopped
  • 340 g (12 oz) tin corned beef diced
  • 1 tbsp tomato purée
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 100 ml (½ cup) 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

Nutrition

Calories: 518kcal | Carbohydrates: 29g | Protein: 28g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 279mg | Sodium: 2432mg | Potassium: 1213mg | Fiber: 5g | Sugar: 8g | Vitamin A: 14271IU | Vitamin C: 56mg | Calcium: 107mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS corned beef, fried eggs, hash
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About

Photo of Deborah in her kitchen!

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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