There are many variations of Corned Beef Hash, but this version is the most traditional. Whether you use tinned corn beef or make your own, finish the dish off under the grill for a few minutes for a crisp golden finish.
Time: 40 minutes
- Generous knob of butter
- 1 large onion, finely sliced
- 1 large (about 275-300g) floury potato
- 350ml hot beef stock
- 200g corned beef, cut into 1cm chunks
- 100g peas (optional)
- 1 tablespoon grain mustard (or to taste)
- 1 tablespoon Worcestershire sauce (or to taste)
- 2 eggs (optional)
In a large, ovenproof frying pan, melt butter over a medium-high heat. Add in the onion, stirring frequently until soft and golden. Add the potatoes next, stirring through to coat with butter. Cook for a few minutes before pouring in the stock. Simmer for another 15 to 20 minutes until potatoes are quite tender. Allow stock to almost evaporate, adding a bit more hot water if needed.
Heat your grill.
Turn up the heat on the stove and stir in the corned beef, peas, mustard and Worcestershire sauce. Cook for about five minutes, stirring occasionally until mixture is heated through.
Place pan under the grill for another five minutes or until the top is crisp and golden. Watch that it doesn’t burn.
If serving with eggs, use this time to fry them to your liking. Serve on top of the hash.