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tray of corned beef hash

Corned Beef Hash Recipe

Cowbridge Kitchen

This recipe for Corned Beef Hash falls into the same category as Bubble and Squeak or Potch and it is an old fashioned recipe that my Dad used to love making for me as a kid.

Corned beef hash is a great way of stretching your food budget as the ingredients are relatively cheap and the dish is very filling and very versatile, so corned beef hash never needs to become boring.

You can have Corned Beef Hash with Eggs, Corned Beef Hash with Cheese or any number of other toppings.


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You can make this recipe in about 1 hour
10 mins Prep.
1 hr Cooking time.
Cooking timer Time
Nutritional Facts
This is per 220g portion
Calories: 361
Protein: 19g
Fat: 23g
Carbohydrates: 20g
Fiber: 2.4g
Sugar: 0.8g
Nutritional information Nutrition
You will get 4 portions out of this recipe Table for Two Servings
Easy : A complete novice can make this recipe Chefs hat Difficulty
â–¼ Other recipes in this category
  • Corned Beef Pie
  • Corned Beef Stew
  • Related Video
    Video may vary from this recipe

    How to make Rustic Corned Beef Hash

    tray of corned beef hash

    Hash is a term for a dish consisting of chopped meat & potatoes. The name 'Hash' comes from the French word Hacher, meaning "to chop". It originated as a way to use up leftovers.

    In the UK you can buy Corned Beef in a tin, but in the USA it is known as Brisket, Salt Beef or Bully Beef. This recipe is Rustic, as in the potatoes are Smashed not Mashed.

    The best potatoes for mash would be Russets or Yukon Golds as they have a higher starch level. But any variety with high starch will work fine.

    Corned beef is best used from the refrigerator as it holds together better..


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    ingredients

    1x 340 g Tin of Corned Beef (Salt Beef or Bully Beef)
    2 Brown Onions
    5 - 7 Potatoes ( 1000 g , 1 kg )
    10 ml Worcestershire sauce (2 tsp)
    5 ml Dijon mustard (1 teaspoon)
    1/4 teaspoon of Black Pepper
    15 ml Brown Sauce (Steak Sauce *USA)
    50 ml cooking oil

    Cooking Instructions

    1. Peel and chop the potatoes into rough pieces , then boil them in a pan of salted water for about 15 minutes or until they are just cooked.
    2. Chop and rough dice 2 brown onions.
    3. Heat 50 ml of olive oil in a cast iron cooking pot. Fry off the onions until they are just starting to go brown.
    4. Once the potatoes are cooked, drain them off and put them in a saucepan or mixing bowl. Smash the potatoes up with a potato masher so that they are rustic and in random small chunks.
    5. * If you want this to be less Rustic / Chunky you can mash the potatoes into a more traditional texture *
    6. Add the Potatoes to the onions then continue to cook for about 20 minutes, mixing them with a wooden spoon as they cook.
    7. When you mix them up they should have started to brown and are slightly crispy.
    8. While the potatoes and onions are cooking you should prepare and season the corned beef.
    9. Cut the corned beef into medium chunks. Mix the Brown sauce, Dijon mustard, Worcestershire sauce & Pepper together in a mixing bowl, then add the Corned Beef and mix it up with a spoon so that all of the beef is evenly coated.
    10. Then add the Corned Beef mixture to the potatoes, combining the lot together. Turn and mix this up with a wooden spoon so that you get it evenly mixed, then transfer this hash to an oven dish.
    11. Cook in a preheated oven at 170 - 180 c for about 20 minutes or until the top has started to go brown and crispy.
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    Tips -
    Other ideas:
    'You can add grated cheese to the top of this dish for the last 10 minutes of cooking if you like, or even throw a few fried eggs on top for a really old fashioned corned beef hash. ...'