📝 About This Recipe
A true British comfort classic, this Corned Beef Hash is a nostalgic journey to the heart of home cooking. Balancing the salty, savory punch of tinned corned beef with buttery Maris Piper potatoes and a hint of piquant Worcestershire sauce, it’s a dish that transforms humble pantry staples into a masterpiece of texture. With a crisp, golden crust on the outside and a melt-in-the-mouth interior, it’s the ultimate soulful meal for a chilly evening.
🥗 Ingredients
The Base
- 750 grams Maris Piper or King Edward Potatoes (peeled and cut into 2cm cubes)
- 340 grams Corned Beef (1 tin, chilled for easier cubing)
- 1 large Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
Seasoning & Aromatics
- 2 tablespoons Worcestershire Sauce (for that essential British tang)
- 1 teaspoon English Mustard (adds a subtle heat)
- 100 ml Beef Stock (to keep the interior moist)
- 1 teaspoon Fresh Thyme (leaves only, finely chopped)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
Frying & Finishing
- 25 grams Unsalted Butter (for frying)
- 1 tablespoon Vegetable Oil (to prevent butter from burning)
- 1 handful Fresh Parsley (roughly chopped for garnish)
- 4 pieces Large Eggs (to be fried and served on top)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot of salted cold water. Bring to a boil and simmer for 8-10 minutes until they are tender but still hold their shape (parboiled).
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2
Drain the potatoes in a colander and leave them to steam dry for 5 minutes. This is crucial for achieving a crispy exterior later.
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3
While the potatoes dry, open the chilled tin of corned beef and cut it into 1.5cm cubes. Keeping it cold helps prevent it from disintegrating immediately.
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4
In a large, heavy-based frying pan or cast-iron skillet, melt the butter with the vegetable oil over medium heat.
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5
Add the diced onions to the pan and sauté for 5-7 minutes until soft and translucent, but not browned.
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6
Stir in the minced garlic and fresh thyme, cooking for another 60 seconds until fragrant.
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7
Add the parboiled potatoes to the pan. Increase the heat slightly and fry for 5 minutes, tossing occasionally, until they begin to take on some golden color.
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8
Gently fold in the cubed corned beef. Try not to over-mix, as you want to keep some distinct chunks of meat.
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9
In a small jug, whisk together the beef stock, Worcestershire sauce, and English mustard. Pour this mixture over the hash.
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10
Use a spatula to press the mixture down firmly into the pan. Cook undisturbed for 5-6 minutes to develop a dark, crispy crust on the bottom.
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11
Carefully flip the hash in sections. It’s okay if it breaks up a little. Press down again and cook for another 5 minutes.
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12
Season generously with black pepper and a little salt (the beef is already salty, so taste first!).
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13
In a separate small non-stick pan, fry the eggs in a little butter until the whites are set but the yolks remain runny.
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14
Divide the hot hash into four bowls or plates, top each with a fried egg, and sprinkle with fresh parsley.
💡 Chef's Tips
Chilling the corned beef in the fridge before use makes it much easier to cube without it turning into a paste. Don't skip the steam-drying step for the potatoes; moisture is the enemy of a good crispy crust. For a deeper flavor, you can add a tablespoon of brown sauce (like HP Sauce) into the liquid mix. If you have leftover roast potatoes, you can use those instead of parboiling fresh ones to save time. Use a cast-iron skillet if you have one, as it retains heat perfectly for that even, golden-brown sear.
🍽️ Serving Suggestions
Serve with a side of pickled beetroot or pickled onions to cut through the richness. A dollop of extra HP Sauce or tomato ketchup on the side is a British household requirement. Pair with a mug of strong builder's tea for the ultimate comfort experience. Serve with a side of buttered crusty white bread to mop up the runny egg yolks. A cold glass of British Ale or Stout complements the salty, savory notes of the beef beautifully.