A really simple dinner you can make using a few ingredients you have in the cupboard. Corned beef hash is ready to eat in 30 minutes.
Celebrating British Food & Cooking
This is an ideal starter for the kids if they want to try cooking, under supervision of course. This was the very first meal I remember cooking when on camp with the Boy Scouts so it must be easy.
I don’t know what the scouts nowadays do their cooking on, but we had to collect wood and cook on open fires. When a bunch of 11-year-olds cook for themselves this way you get used to eating burnt food. Perhaps that’s where my interest in cooking good food came from?
Basically, for this corned beef hash recipe you peel and chop the potatoes and onion, cube the corned beef and chuck it in the frying pan to cook.
Why Is It Called Corned Beef?
Corned beef has a long and complicated history which you can read about here, but the ‘corned’ comes from the name of the salt crystals originally used in the process used to preserve beef brisket before the days of refrigeration.
Corned Beef Hash
- 500 g potato peeled and chopped
- 2 tbsp vegetable oil
- 1 onion roughly chopped
- 340 g corned beef (1 can) cut into cubes
- 2 tbsp Worcestershire sauce
- 4 eggs (optional)
- baked beans and a little curly parsley roughly chopped, to serve (optional)
- Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
- Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over 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 break up the meat and potatoes too much, then add the Worcestershire sauce.
- Crack the eggs open and put them on top of the mixture to cook if using.
- 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.