Why You’ll Love This Recipe

I adore this recipe because it’s fuss-free and comes together in under 30 minutes. The crispy golden potatoes, caramelized onions, and savory corned beef create that perfect balance of textures and flavors. I also love that it’s so versatile — I can top it with a fried egg, serve it with beans, or pair it with a side salad. It’s the kind of dish that brings back memories of home-cooked meals and cozy weekends.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

700 g (1.5 lb) Potatoes, Peeled and chopped into 3cm cubes
340 g (12 oz) Tinned corned beef, Cut into 1cm cubes
1 Onion, Finely chopped
2 tbsp Sunflower oil
1 tbsp Worcestershire sauce, Or Henderson’s Relish
Plenty of salt and freshly ground black pepper

Directions

1. I start by boiling the potatoes in salted water until they’re tender, then drain them well.

2. While the potatoes are cooking, I heat the oil in a large pan and add the chopped onion, frying for about 5 minutes until soft and lightly golden.

3. I add the cooked potatoes, corned beef, Worcestershire sauce, and plenty of salt and pepper to the pan.

4. I turn the heat up to high and cook for 5–10 minutes, stirring occasionally, until the potatoes start to turn crispy and everything is well combined.

5. For extra crispiness, I like to pop the pan under the grill for a few minutes until the top is beautifully browned.

6. I serve the hash hot, often topped with a fried egg for that perfect finishing touch.

Servings and Timing

This recipe serves 4 people and takes around 15 minutes to prepare and 10 minutes to cook, for a total time of about 25 minutes. Each serving contains approximately 379 calories, making it a satisfying yet simple meal for any time of day.

Variations

Sometimes I like to mix things up by adding diced bell peppers or mushrooms for extra flavor and color. When I want a bit of spice, I stir in a pinch of chili flakes or a splash of hot sauce. For a more indulgent version, I top it with grated cheese before grilling. If I’m using leftovers, roasted potatoes or cooked vegetables work beautifully in place of fresh ones.

Storage/Reheating

If I have leftovers, I let them cool completely before storing them in an airtight container in the fridge for up to 3 days. To reheat, I fry the hash in a pan over medium heat until hot and crispy again. It can also be reheated in the oven at 180°C (350°F) for about 10 minutes. I don’t recommend microwaving it, as the potatoes lose their crispness.

FAQs

Can I use fresh corned beef instead of tinned?

Yes, I can — just shred or cube it before adding it to the pan.

How do I make the hash extra crispy?

I make sure the potatoes are well-drained and the pan is hot before adding them. I also avoid stirring too often so they can brown nicely.

Can I add vegetables to this recipe?

Absolutely — I often add bell peppers, mushrooms, or even peas for extra flavor.

What’s the best pan to use?

I prefer a cast-iron skillet because it distributes heat evenly and gives the best crisp texture.

Can I use leftover potatoes?

Yes, leftover roasted or boiled potatoes work perfectly and make the recipe even quicker.

What can I serve with corned beef hash?

I like to serve it with fried or poached eggs, baked beans, or a simple green salad.

Can I make it ahead of time?

Yes, I sometimes prepare the potatoes and onions ahead and just finish cooking everything together before serving.

Is this dish freezer-friendly?

It can be frozen, but I find it tastes best fresh. If freezing, store in a sealed container for up to 2 months and reheat in a frying pan.

Can I use olive oil instead of sunflower oil?

Yes, though sunflower oil handles higher heat better for crisping the potatoes.

How do I prevent the potatoes from falling apart?

I avoid overcooking them when boiling and handle them gently when stirring.

Conclusion

This Corned Beef Hash is one of my go-to recipes when I want something comforting and quick. I love the crisp edges on the potatoes, the savory flavor of the corned beef, and the simple joy of topping it all with a perfectly fried egg. It’s hearty, nostalgic, and always hits the spot — the kind of easy classic I never get tired of making.