There is something deeply comforting about a pan of corned beef hash sizzling away on the stove. It is simple food, nothing fancy, yet it always feels generous and satisfying. The kind of meal that fills the kitchen with warmth before you even sit down to eat.

I have always loved recipes that make the most of everyday ingredients, and this is one of those dishes. It is built from pantry staples, comes together quickly, and somehow tastes like you spent far more effort than you actually did.

This humble classic has been around for generations, and for good reason. It is affordable, hearty, and incredibly adaptable, which means it works just as well for a lazy weekend brunch as it does for a speedy midweek dinner.

When I make this, I am not chasing perfection. I am looking for crispy edges, soft potatoes, and that unmistakable savoury flavour that only corned beef can bring. And honestly, that is exactly what this recipe delivers every single time.

Ingredients Needed for the Recipe

• Potatoes – These form the hearty base of the dish. Floury white potatoes work best because they become fluffy inside while crisping beautifully on the outside.
• Tinned corned beef – The star ingredient, providing rich savoury flavour and a soft texture that contrasts with the potatoes.
• Onion – Adds sweetness and depth as it cooks, balancing the saltiness of the meat.
• Sunflower oil – A neutral oil that helps everything fry evenly and develop that golden crust.
• Worcestershire sauce – Just a splash brings umami and a gentle tang that lifts the whole dish.
• Sea salt and freshly ground black pepper – Essential for seasoning and sharpening the flavours.

How to make Corned Beef Hash {Super Easy Recipe!}?

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Step 1 – Prepare and Boil the Potatoes

Start by peeling and chopping the potatoes into even chunks so they cook at the same rate. Boil them in salted water until just tender, not falling apart, then drain them thoroughly.

This step matters more than it seems. If the potatoes hold too much moisture, they will steam instead of crisp later, and we want golden edges, not softness.

Step 2 – Soften the Onions

While the potatoes cook, heat the sunflower oil in a large frying pan over medium heat. Add the finely chopped onion and cook for about five minutes until it turns soft and slightly translucent.

The onions should smell sweet and mellow, not browned. They are laying the flavour foundation for the rest of the dish.

Step 3 – Add the Potatoes and Corned Beef

Tip the drained potatoes into the pan along with the cubed corned beef. Gently mix everything together so the meat starts to break up slightly and coat the potatoes.

At this point, add the Worcestershire sauce and season well with salt and pepper. Do not be shy with seasoning, as potatoes need it to really shine.

Step 4 – Turn Up the Heat for Crispiness

Increase the heat and let the mixture cook without stirring too often. Allowing it to sit in the pan helps develop those crispy, golden patches that make hash so irresistible.

After about five to ten minutes, you will notice the edges turning beautifully browned. That is exactly what you want.

Step 5 – Optional Grill for Extra Crunch

If you like an even crispier finish, spread the hash evenly in the pan and place it under a hot grill for a few minutes. This adds texture and gives the top a slightly caramelised finish.

I often do this when I want that extra contrast between crunchy and soft. It is a small step that makes a big difference.

Step 6 – Serve and Top with Eggs

Spoon the hash onto plates and top with a freshly fried egg. The runny yolk becomes a rich sauce that ties everything together.

Serve immediately while it is hot and crisp. This is not a dish that likes to wait around.

Tips

• Make sure the oil is properly heated before adding ingredients so everything fries rather than steams.
• Drain the potatoes very well to avoid soggy hash.
• Use a large pan so the mixture is not overcrowded, which helps it crisp.
• Resist stirring constantly – letting it sit creates the best golden crust.
• If the hash feels soft, pop it under the grill for a few minutes to recover texture.
• Taste before serving and adjust seasoning, as potatoes absorb salt quickly.
• Cut ingredients into similar sizes so they cook evenly.

Serving Ideas

This dish is wonderfully flexible, which is one of the reasons I come back to it so often. A fried egg on top is the classic choice, but it is far from the only option.

You can serve it alongside baked beans for a traditional feel, or add peas or simple greens if you want something lighter. A spoonful of brown sauce on the side gives a tangy contrast that works surprisingly well.

For brunch, I sometimes add a second egg and call it a day. For dinner, a crisp salad balances the richness and makes the meal feel complete without extra effort.

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Corned Beef Hash Recipe {Super Easy Recipe!}

Author: Elly Cooking Method: Pan Frying Cuisine: British Courses: Main Course

Difficulty: easy Prep Time 15 mins Cook Time 25 mins Rest Time 2 mins Total Time 42 mins

Cooking Temp: 180  C Servings: 4 Estimated Cost: $ 7 Calories: 380

Best Season: Fall, Winter, year-round

Description

This nostalgic British Corned Beef Hash is a humble old favourite made with tinned corned beef, potatoes, and just a few simple extras. It's an easy, affordable dinner (or brunch, or lunch!) that delivers crispy, meaty comfort food with minimal fuss. Perfect for budget-conscious cooks and families looking for a quick, satisfying meal.

ingredients

Servings

• 700 g potatoes (peeled and chopped into 3cm cubes)
• 340 g tinned corned beef (cut into 1cm cubes)
• 1 onion (finely chopped)
• 2 tbsp sunflower oil (or other flavourless oil)
• 1 tbsp Worcestershire sauce (or Henderson's Relish)
• salt and freshly ground black pepper (to taste)

Instructions

1. Boil the potatoes in salted water until tender, about 10-12 minutes. Drain well and set aside.
   Make sure to drain thoroughly to help achieve crispiness later
   Mark as complete
2. Meanwhile, heat the sunflower oil in a large frying pan over medium heat. Add the finely chopped onion and fry for 5 minutes until softened.
   Mark as complete
3. Add the drained potatoes, cubed corned beef, Worcestershire sauce, and plenty of salt and pepper to the pan. Turn the heat up to medium-high.
   Mark as complete
4. Cook for 5-10 minutes, stirring occasionally but allowing the mixture to develop a crispy crust on the bottom. Press down with a spatula to help crisp.
   Don't stir too frequently - let it develop that delicious crispy texture!
   Mark as complete
5. Optional: For extra crispiness, pop the pan under a hot grill (broiler) for 2-3 minutes until the top is golden and crispy.
   Watch closely to avoid burning
   Mark as complete
6. Serve immediately, topped with fried eggs if desired, and enjoy with brown sauce or your favourite condiment.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 portion

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 21gg33%

Saturated Fat 7gg35%

Trans Fat 0gg

Cholesterol 60mgmg20%

Sodium 1200mgmg50%

Potassium 600mgmg18%

Total Carbohydrate 34gg12%

Dietary Fiber 4gg16%

Sugars 3gg

Protein 15gg30%

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Calcium 2% mg

Iron 10% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Gluten-free option: Canned corned beef is generally gluten-free, but always check the label. Use gluten-free Worcestershire sauce or Henderson's Relish to keep this recipe gluten-free.
• Extra crispy: For the crispiest hash, make sure your potatoes are well-drained and don't overcrowd the pan. A quick finish under the grill makes a big difference!
• Serving suggestions: Classic with a fried egg on top and brown sauce, but also delicious with baked beans, peas, or a simple side salad.
• Make ahead: While best served fresh, you can prep the ingredients ahead and cook when ready. Leftovers keep in the fridge for 3 days.

Keywords: corned beef hash, easy corned beef recipe, british comfort food, budget dinner, potato hash, quick family meal