55 mins
+ waiting
![Corned Beef Hash Recipe Corned Beef Hash Recipe](/images/recipe-main-images/Corned-Beef-Hash-175.jpg)
Ingredients for Corned Beef Hash
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Currently displaying quantities in US Imperial Measurements
How to Cook Corned Beef Hash
- Peel the potatoes, cut them into 4 and place them in a large pan. Cover with water by at least 2" (5cm). Add salt and bring to the boil, reduce to a rolling boil and cook for 15-20 minutes until the potatoes are tender. Meanwhile, dice the corned beef, peel the garlic and mash with a fork and peel and grate the onion.
- When cooked, allow the potatoes to cool a little then, in a large bowl, roughly mash half of the potatoes with a fork. Add the remaining potatoes, diced corned beef, chicken stock, grated onion, crushed garlic, mustard, parsley, thyme, and nutmeg. Season generously with freshly-ground black pepper and mix well. Store in the refrigerator for at least 3 hours (overnight is better) to allow the flavours to permeate right through.
- Preheat a large well-seasoned cast-iron skillet (or non-stick frying pan) over medium-high heat. Add 2 tablespoons of the butter and melt. When the foaming subsides, add the hash mixture and cook, stirring, for 30-45 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally (but not stirring), until the hash begins to brown, about 4-5 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 10 minutes in total.
- To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto a second plate, cooked-side up. Add the remaining tablespoon of butter to the pan on medium-high heat. When the foaming subsides, slide the hash back into the skillet (cooked-side up). Cook, shaking the skillet occasionally, for 3-4 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
- Divide the hash among plates and serve immediately.
![Graham Graham](/images/recipe-author-photos/-9.png)
While the corned beef hash is cooking, poach or fry four eggs and serve them on top of the hash
Reviews of Corned Beef Hash
![]() Yep, this is the bomb. Now THIS is a good corned beef hash recipe! I didn't think leaving it in the fridge for a couple of hours would make any difference but it really does. This is unbelievably good. I would give it 10 stars!!! Dont change a thing just follow the recipe. This might be the best recipe we have ever found on this website and we use it every week. This hash rocks! tamsin (4 reviews) |
![]() Excellent! I used leftover boiled potatoes and carrots, otherwise just as the recipe except that, as the second side was browning, I sprinkled grated cheese over the top and put a lid on the skillet so the cheese melted. Popped an over easy egg on top of that and got a round of applause and rave reviews from my family! sallyH (6 reviews) |
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