This crispy corned beef hash is made with tinned corned beef, floury potatoes, onions, Worcestershire sauce, and Dijon mustard. It cooks in one pan with golden, crunchy edges and a rich savoury flavour. Ready in just 35 minutes, it serves four topped with fried eggs.
I grew up eating corned beef hash as a midweek staple, and this version from the Hairy Bikers is the closest to how my family made it. It is proper comfort food that never gets old.
Corned Beef Hash Ingredients
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 600g floury potatoes, peeled and diced
- 400g tinned corned beef, diced
- 1 tbsp tomato ketchup
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp finely chopped parsley
- 4 eggs
- Salt and black pepper to taste
How to Make Corned Beef Hash
- Parboil the potatoes: Place the diced potatoes in a saucepan and cover with water. Bring to a boil, then simmer for 3 minutes. Drain well and set aside.
- Fry the onions: Heat the oil in a large frying pan over medium heat. Add the chopped onion and cook until soft and golden.
- Build the hash: Add the parboiled potatoes and diced corned beef to the pan. Press the mixture down with a spatula and leave it for about 5 minutes without stirring to form a crispy crust.
- Make the sauce: In a small bowl, mix the tomato ketchup, Dijon mustard, and Worcestershire sauce with a splash of water.
- Finish the hash: Pour the sauce over the hash and stir to combine. Keep cooking, pressing the mixture down now and then, until a deep golden crust forms on the bottom. Stir through the parsley and season with black pepper.
- Fry the eggs: Heat a separate frying pan with a little oil. Crack in the eggs and fry until the whites are set.
- Serve: Divide the hash between plates and top each with a fried egg.
What Is the Secret to a Perfect Corned Beef Hash?
- Let the crust form: Press the mixture down firmly in the pan and leave it undisturbed for a few minutes. Those crispy golden bits on the bottom are what make a proper hash.
- Pick the right potatoes: Floury varieties like King Edwards or Maris Pipers break down just enough to bind the hash together while still crisping up at the edges.
- Handle the beef gently: Tinned corned beef is soft and falls apart easily. Stir with a light hand to keep some chunky pieces running through the hash.
- Go easy on the salt: Tinned corned beef is already well seasoned. Taste before adding any extra salt, and let the Worcestershire sauce and black pepper do the heavy lifting for flavour.
- Use up leftover corned beef: If you have leftover corned beef from a Hairy Bikers corned beef pie, chop it up and use it here instead of tinned for an even richer result.
What Should You Serve on the Side?
A fried egg on top is the classic way to finish this dish, and it is already built into the recipe. For a full plate, add a spoonful of homemade baked beans and a few slices of buttered toast on the side.
Wilted greens like spinach or buttered cabbage work well if you want something lighter alongside. A dash of brown sauce or Henderson’s relish on the side is proper northern tradition.
Does This Reheat Well?
Leftover hash keeps in an airtight container in the fridge for up to 3 days. Reheat it in a hot frying pan rather than the microwave so you get those crispy bits back.
You can also freeze it for up to 2 months. Thaw overnight in the fridge and fry in a hot pan until heated through and crispy again.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 550 kcal
- Total Fat: 30g
- Saturated Fat: 8g
- Cholesterol: 250mg
- Sodium: 1,500mg
- Total Carbohydrate: 45g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 25g
Frequently Asked Questions
Can I use fresh corned beef instead of tinned? Yes, leftover cooked corned beef works well. Chop it into cubes and add a little extra oil to the pan since it will not be as fatty as the tinned version.
Why are my potatoes not getting crispy? Make sure the potatoes are well drained and dry after parboiling. Use a hot pan, press the mixture down firmly, and leave it undisturbed for a few minutes to let a crust form.
Can I make corned beef hash ahead of time? You can prep the potatoes and chop the onion the night before. The hash itself is best cooked fresh so the crust stays crispy, but leftovers reheat well in a hot frying pan.
What can I use instead of Dijon mustard? English mustard gives a stronger kick, or try wholegrain mustard for a milder texture. Any mustard adds that tangy depth that rounds out the dish.
Try More Recipes:
- Hairy Bikers Cottage Pie Recipe
- Hairy Bikers Slow Cooker Liver and Onions Recipe
- Hairy Bikers Shepherd’s Pie Recipe
Hairy Bikers Corned Beef Hash Recipe
Description
This crispy corned beef hash is a classic one-pan comfort meal. Tinned corned beef, floury potatoes, and onions are fried until golden and finished with a tangy ketchup and mustard sauce. Ready in 35 minutes and topped with fried eggs.
Ingredients
Instructions
- Parboil the potatoes for 3 minutes, then drain well.
- Sauté the onions in a large frying pan until golden.
- Add the potatoes and corned beef, pressing down to form a crust. Cook for 5 minutes.
- Stir in a mixture of ketchup, mustard, and Worcestershire sauce.
- Cook the hash, stirring occasionally, until a crispy crust forms.
- Fry the eggs in a separate pan.
- Serve the hash hot, topped with a fried egg.
