Here I’ll show you how to make corned beef hash with canned corned beef. It’s crispy, flavoursome and super easy to make!
Preparing Corned Beef Hash
First thing you’ll want to do is get started with the spuds. We’ll be boiling and then pan frying them so they’re ULTRA crispy (no false promises). A lot of corned beef hash recipes result in a softer potato, but I much prefer the contrast between the crispy potatoes and soft corned beef. Whilst boiling potatoes is indeed fairly straight forward, here’s a few tips that will specifically help you with this recipe:
- Cold Water – Start the potatoes off in cold water, so as the water heats to a boil they’ll cook more evenly through the centre.
- Salt – Potatoes suck up salt like a black hole, so season the water well.
- Steam Dry – Once they’re knife tender, drain and leave them to steam dry. The more they steam, to more moisture escapes, the easier they are to get crispy and the fluffier they’ll be in the middle.
- Shake it up! – When they’re in the colander give it a good shake. This will rough the edges of the potatoes and ensure they go extra crispy.
What potatoes to use?
A nice floury potato, something like a Maris Piper or Russet works nicely. I find it more difficult to rough the edges of waxy potatoes and I find they don’t come out as fluffy in the centre, so a baking potato variety is more preferable.
Process shots: add potatoes to pot (photo 1), add cold water and salt and bring to boil until knife tender (photo 2), drain, steam dry and shake colander (photo 3).
Crispy Corned Beef Hash
The best way to make corned beef hash is in a frying pan, with a good amount of oil. You’ll essentially want to shallow fry the spuds. Once they’re crispy, you can discard the oil and continue making the corned beef hash. You only need enough oil to fill the base of the pan, so it’s not a huge amount.
What kind of corned beef to use?
For me it’s always gotta be the canned stuff, and I have no shame in saying that 😂 It’s definitely more traditional, at least here in the UK anyway.
What can I add to corned beef hash?
Along with the potato and corned beef, here’s what you’ll need:
- Worcestershire sauce – This deepens the flavour and soaks into the corned beef to inject a little moisture.
- Onion – Goes perfectly with both the potatoes and corned beef. Bulks out the hash and adds a touch of flavour.
- White Pepper – This adds a gentle kick of heat.
Besides that you really don’t need anything else. Corned beef hash is more about technique and bringing out the best in the few ingredients you’re using.
Process shots: heat oil in pan (photo 1), add potatoes (photo 2), fry then drain oil (photo 3), add onion (photo 4), fry until softened (photo 5), add in corned beef, Worcestershire sauce and pepper (photo 6).
Corned Beef Hash FAQ
What goes with corned beef hash?
To serve, I highly recommend a fried or poached egg per serving. Mopping up a runny yolk with corned beef hash is literally one of my favourite hobbies. Alongside this, I usually serve with brown sauce, but this is optional.
Can I store leftovers and reheat?
Yup! Just allow to cool and tightly cover in the fridge. Reheat in the pan until hot and crispy again.
Can I use leftover corned beef (not canned)?
Yep, just dice into cubes and go from there.
And there we have it! All my top tips for the best corned beef hash.
If you like the look of this recipe I’ve got a funky feeling you might like my Spam Fritters!
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Alrighty, let’s tuck into the full recipe for this corned beef hash shall we?!
How to make Corned Beef Hash (Full Recipe & Video)
Corned Beef Hash
- Large Pot & Colander
- Large Frying Pan & Wooden Spoon
- Sharp Knife & Chopping Board
- Potato Peeler
Ingredients (check list):
Corned Beef Hash
- 1.6lb / 750g Maris Pipers or Russets, peeled & diced into bite sized pieces
- 1x 12oz/340g can of Corned Beef, diced into bite sized pieces
- 1/2 cup / 120ml Vegetable Oil, or other oil with high smoking point
- 1 medium Onion, finely diced
- 1 tbsp Worcestershire Sauce, plus more to taste
- 1 tsp Salt, plus more to taste
- 1/4 tsp White Pepper, or to taste
- 4 Fried Eggs, to serve
- Brown Sauce
- Place potatoes in a large pot and fill with cold water. Add 1 tsp salt then bring to a boil until knife tender. Drain (don't rinse) then leave in the colander to steam dry. Preferably until they stop steaming, but a minimum of 5mins. Shake the colander to rough the edges on the potatoes.
- Heat up 1/2cup / 120ml oil in a large frying pan (or enough to comfortably fill the base of the pan). Turn onto a high heat, and when the oil is nice and hot carefully add the potatoes. Fry the potatoes, tossing occasionally until golden and crispy (this can take around 15mins, depending on the size of your spuds).
- Once crispy, discard excess oil, leaving around 1 tbsp left in the pan. If you want to keep the potatoes extra crispy remove them from the pan and add back in right at the end (see notes).
- Add in onion and fry for 3-5mins until soft and starting to brown. Add in corned beef, 1 tbsp Worcestershire sauce and 1/4 tsp white pepper. Toss the pan to combine everything and heat the corned beef through. Try not to stir too much or the corned beef will go mushy.
- Serve individual portions with a few more drops of Worcestershire (optional), some brown sauce (optional) and a fried egg on top. Enjoy!
Quick 1 min demo!
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