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Corned Beef Hash

Ready in 55 mins + waiting

Recipe by Graham 

Simple Corned Beef Hash is not the quickest method of cooking corned beef hash, but it's almost impossible to get it wrong, and it tastes very, very good. Be sure to use fresh corned beef from the deli cut into cubes that can be browned and hold their shape. As you cook it, tinned stuff will go gritty with the consistency of cat food!

Preparation Time

30 Minutes + waiting

Cooking Time

25 Minutes

Ingredients for Corned Beef Hash

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

1 lb potatoes
7 oz lean corned beef (cooked)
4 chicken stock
1 small onion
1 clove garlic
1 tablespoon wholegrain mustard
1 tablespoon chopped fresh flat-leaf parsley
1 pinch dried thyme
1 pinch nutmeg
  pepper
3 tablespoons butter

How to Cook Corned Beef Hash

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the hash among plates and serve immediately.
GRAHAM'S HOT TIP:
While the corned beef hash is cooking, poach or fry four eggs and serve them on top of the hash