Corned beef hash

Corned beef hash

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with the mandatory baked beans

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
333
protein
25g
carbs
25g
fat
15g
saturates
6g
fibre
3g
sugar
5g
salt
2.1g

Ingredients

  • 500g potatoes, peeled and chopped
  • 2 tbsp vegetable oil
  • 1 onion, roughly chopped
  • 340g can corned beef, cut into cubes
  • 2 tbsp Worcestershire sauce
  • baked beans and a little curly parsley, roughly chopped, to serve (optional)

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Method

  1. Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
  2. Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to beak up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

Recipe from Good Food magazine, March 2014

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Comments

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mary-harris's picture

I would no longer describe corned beef as 'thrifty' have you seen the price of it recently??

africanqueen's picture
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Excellent recipe and very easy to make. Instead of using tinned corned beef I used home cooked pressed salt beef which I bought from our local butchers in Alnwick and very good it was too :-)

rebecca_1980's picture
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Yummy Yum Yum Yum. Very easy to make and very tasty. Added spinach to mine towards the final minutes of cooking to give a little colour and extra goodness. Severed with broccoli and cauliflower. Can’t wait to make again

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