Hearty Corned Beef Hash

it may not be the prettiest but trust me, your belly doesn’t care

Corned Beef Hash is a dish for when you are too lazy to eat out, too cheap to order in and too disorganised to have been anywhere near a supermarket in the past week.

In short, it’s a dish for the time-poor, appetite-rich eaters of the world.

It is quick to knock together and keeps well for next day eating. In fact, hubby had it for breakfast the very next day.

While I baulk at the thought of that much salty meat first thing in the morning (get your mind out of the gutter!), that just proves this meal’s versatility.

Hearty Corned Beef Hash (serves 2-3)

  • 12oz tin corned beef
  • 2 medium-sized russet potatoes, cut into inch thick cubes
  • 2 tbsps tomato paste
  • 1 tbsp worcestershire sauce
  • 1 small white onion, finely chopped
  • 1 tbsp butter
  • 1 tsp black pepper
  1. Dunk the potatoes in salted, boiling water and let boil for 10 minutes until soft. Drain and set side.
  2. Melt the butter in a large saucepan, add the onions and gently fry for 5 minutes. Stir in the corned beef, tomato paste, worcestershire sauce and stir until thoroughly mixed.
  3. Add the potatoes and black pepper. Stir again until everything is clumping together. Serve. Eat

    just like granny used to make

    Like this? You might also like:


8 thoughts on “Hearty Corned Beef Hash

  1. I used to make this with corned beef from a tin (from South America), but then I noticed that there were chopped blood vessels in the meat, and decided it wasn’t the most appetizing ingredient…

    And since I’ve switched to making corned beef myself, it’s so good sliced on its own that the leftovers never make it to a hash. 🙂

    Do you have a suggestion for a quality brand of canned corned beef?

    • Hi Dave, sorry it’s taken me so long to reply (I’ve just got back from two blissful, internet-free weeks). I also used south american beef (didn’t notice any blood vessels though, ick) because South American cows are usually grass fed. However I know that doesn’t guarantee that it’s safe. There’s an interesting discussion from some primal folks online about it here. The consensus seems to be that making it yourself, as you do, is the best plan.

  2. Pingback: Bacon & Corn Hash « Things My Belly Likes

  3. Pingback: Rosemary Butternut Squash Hash | Things My Belly Likes

  4. Pingback: Brussel Sprout Hash | Things My Belly Likes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s