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!}?

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.