Here I’ll show you how to make corned beef hash with canned corned beef. It’s crispy, flavoursome and super easy to make! Show
Preparing Corned Beef HashFirst thing you’ll want to do is get started with the spuds. We’ll be boiling and then pan frying them so they’re ULTRA crispy (no false promises). A lot of corned beef hash recipes result in a softer potato, but I much prefer the contrast between the crispy potatoes and soft corned beef. Whilst boiling potatoes is indeed fairly straight forward, here’s a few tips that will specifically help you with this recipe:
What potatoes to use?A nice floury potato, something like a Maris Piper or Russet works nicely. I find it more difficult to rough the edges of waxy potatoes and I find they don’t come out as fluffy in the centre, so a baking potato variety is more preferable. Process shots: add potatoes to pot (photo 1), add cold water and salt and bring to boil until knife tender (photo 2), drain, steam dry and shake colander (photo 3). Crispy Corned Beef HashThe best way to make corned beef hash is in a frying pan, with a good amount of oil. You’ll essentially want to shallow fry the spuds. Once they’re crispy, you can discard the oil and continue making the corned beef hash. You only need enough oil to fill the base of the pan, so it’s not a huge amount. What kind of corned beef to use?For me it’s always gotta be the canned stuff, and I have no shame in saying that 😂 It’s definitely more traditional, at least here in the UK anyway. What can I add to corned beef hash?Along with the potato and corned beef, here’s what you’ll need:
Besides that you really don’t need anything else. Corned beef hash is more about technique and bringing out the best in the few ingredients you’re using. Process shots: heat oil in pan (photo 1), add potatoes (photo 2), fry then drain oil (photo 3), add onion (photo 4), fry until softened (photo 5), add in corned beef, Worcestershire sauce and pepper (photo 6). What goes with corned beef hash?To serve, I highly recommend a fried or poached egg per serving. Mopping up a runny yolk with corned beef hash is literally one of my favourite hobbies. Alongside this, I usually serve with brown sauce, but this is optional. Can I store leftovers and reheat?Yup! Just allow to cool and tightly cover in the fridge. Reheat in the pan until hot and crispy again. Can I use leftover corned beef (not canned)?Yep, just dice into cubes and go from there. And there we have it! All my top tips for the best corned beef hash. If you like the look of this recipe I’ve got a funky feeling you might like my Spam Fritters! For more similar recipes check out these beauties too: Delicious Brunch Recipes
Alrighty, let’s tuck into the full recipe for this corned beef hash shall we?! How to make Corned Beef Hash (Full Recipe & Video)
Corned Beef Hash
To serve
a) Crispy Corned Beef Hash - The potatoes will be ultra crispy once they're fried (no false promises). They soften slightly when you add the onions and Worcestershire sauce. I quite like this, because the surfaces become quite rough and give you that iconic 'hash' texture. If you want to keep the potatoes extra crispy then remove from pan, fry the onions stir in the corned beef and Worcestershire sauce, then stir through potatoes at the end just before serving. b) Salt - I tend not to season with salt at the end as corned beef is fairy salty. Plus the potatoes are quite well seasoned after boiling in salted water. However, work to taste and add more salt if you want to! c) Leftovers/Reheating - Allow to completely cool then tightly cover in the fridge for 3-5days. Reheat in a pan over medium heat straight from the fridge until the potatoes crisp up again and the corned beef is hot all the way through. d) Calories - assuming 1/4cup oil is soaked up, 1/2 tsp salt is soaked up and served with no egg or sauce. Nutrition Facts Corned Beef Hash Amount Per Serving Calories 447 Calories from Fat 238 % Daily Value* Fat 26.47g41% Saturated Fat 5.423g27% Polyunsaturated Fat 1.052g Monounsaturated Fat 17.514g Cholesterol 46mg15% Sodium 1377mg57% Potassium 1083mg31% Carbohydrates 36.41g12% Fiber 2.9g12% Sugar 2.72g3% Protein 16.68g33% Vitamin A 6IU0% Vitamin C 35.9mg44% Calcium 41mg4% Iron 3.3mg18% * Percent Daily Values are based on a 2000 calorie diet. Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info. If you loved this Corned Beef Hash recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way! How do you get the crust on canned corned beef hash?If you want to get your corned beef hash crispy, well you just need to cook it on each side long enough to dry out some of its surface moisture. As butter burns much faster than vegetable oils, I recommend you to use canola or corn oil, or vegetable blend oil.
How do I make corned beef crispy?In a non-stick pan, heat oil and add corned beef. Cook over moderate heat, stirring from time to time, for about 12 minutes or until dry and toasted.
How do you make corned beef hash brown?Soften the veggies in the skillet for about 5 minutes. Add the corned beef to the pan and cook for about 20 minutes over medium heat, flipping and stirring frequently. Take the hash off the heat at about 15 minutes if you like less browning. Cooking for 25 minutes gets you super brown and crisp hash.
How do you get can of hash crispy?It takes patience to get crispy hash. In a heavy skillet (preferably not a non-stick skillet) over medium heat, spread the hash in an even layer and do not disturb for 5 minutes. With a spatula, lift up a corner of the hash to see if it has developed a crust. If it hasn't, cook a few minutes longer.
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