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Corned Beef Hash is such a nostalgic British recipe! A humble old favourite, made with tinned corned beef, this recipe is an easy affordable dinner.
Corned Beef Hash is an all-time family favourite, made with potatoes and canned corned beef and just a few extras.
This simple brunch, lunch or dinner gives us a crispy, meaty meal that’s really economical and satisfying.
Why you’ll love this Corned Beef Hash:
⭐️ Budget-friendly ingredients
⭐️ Super quick, simple method
⭐️ Crispy and full of flavour
What is Corned beef Hash?
Corned beef is beef brisket that has been cured in salt and then stored in tins to keep it preserved.
It became well known during World War II due to the scarcity of fresh meat, and continued to be a favourite in homes in many countries post-war thanks to its convenience and low cost.
Some places now sell fresh corned beef (which is called ‘salt beef’ in the UK), although canned is the classic. Serving Corned Beef Hash with egg on top has become popular because it pairs well with the flavours and textures.
Corned Beef Hash Ingredients
- Potatoes – Use white potatoes for this dish. Go for the kind you’d usually get for roast potatoes that are soft and fluffy on the inside but crispy on the outside, like floury Maris Piper, King Edward or Rooster. They’ll need to be peeled and chopped into cubes of about 3 cm.
- Corned beef – Widely available in supermarkets, you’ll need a standard 340g/12oz tin. Cut the meat into about 1 cm chunks.
- Onion – Finely chop this up.
- Sunflower oil – Or other flavourless oil.
- Worcestershire sauce – Just a tablespoon of this (or Henderson’s Relish) gives a little umami flavour.
- Sea salt and freshly ground black pepper – You’ll need a good sprinkling of this to season effectively.
How to make Corned Beef Hash
1. Boil the potatoes, as per the recipe below, until tender and drain well. Meanwhile, heat the oil in a pan and fry the onion.
2. Add the potatoes, corned beef, Worcestershire sauce and seasoning to the pan and cook according to the full recipe below.
Any Substitutions?
- Gluten free – Canned corned beef is generally gluten free, but check the allergens label beforehand to make sure. Use gluten free Worcestershire sauce or Henderson’s Relish instead, and you’re good to go
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.
In the freezer This won’t be as crispy once defrosted, but it’s fine to freeze in a sealed container for up to 3 months.
How to get crispy Corned Beef Hash
✅ Make sure you heat the oil in your pan first, and keep your pan at a relatively high heat throughout cooking (without burning, of course!)
✅ I actually like to pop under the grill to crisp it up further, so do this step if you like yours extra crisp.
More easy classic recipes…
FAQs
This wonderful thing about Corned Beef Hash is its versatility. It has become really popular as a brunch dish, especially with the egg on top, but it’s great for any meal of the day. I often serve it up as a quick dinner.
This might be because you boiled your potatoes a little too long or you didn’t drain them thoroughly enough. Try crisping them up under the grill for a few minutes to try and rescue them.
Just your regular tinned corned beef from the supermarket is absolutely fine (as well as the most convenient and inexpensive). However, if you’d like to make this with fancy fresh salted beef from the butchers, go ahead. It will also be delicious!
I always serve mine with a fried egg on top and brown sauce on the side, however you can also serve this alongside baked beans, peas, vegetables or salad too.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Corned Beef Hash {Super Easy Recipe!}
Ingredients
- 700 g (1.5 lb) Potatoes, Peeled and chopped into 3cm cubes
- 340 g (12 oz) Tinned corned beef, Cut into 1cm cubes
- 1 Onion, Finely chopped
- 2 tbsp Sunflower oil
- 1 tbsp Worcestershire sauce, Or Henderson's Relish
- Plenty of salt and freshly ground black pepper
Instructions
- Boil the potatoes until tender and drain well.
- Meanwhile, heat the oil in a pan, add the onion and fry for 5 mins.
- Add the potatoes, corned beef, Worcestershire sauce, and plenty of salt and pepper. Turn heat up to high.
- Cook for 5-10 mins until the potatoes are starting to turn crispy.
- Optional: I like to pop them under the grill to crisp up further.
- Serve topped with fried eggs.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on March 20, 2025 and updated later to make improvements.
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Family enjoyed this meal, a change from cornbeef hash, will defo be foing this again.
Tastes great however the corned beef to potato ratio is off, needs to be equal amount of corned beef to potato in my opinion as it’s a very dry dish as it currently stands