Corned beef hash
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Corned beef hash
A retro favourite, with extra veg added. Serve with spring greens or Savoy cabbage, or with baked beans if you’re extra hungry
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
461Kcal
Fat
17gr
Saturates
5gr
Carbs
47gr
Sugars
14gr
Fibre
8gr
Protein
26gr
Salt
1.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp vegetable oil
- 200g chef’s base mix (diced onion, celery and carrot) or use 1 chopped onion plus 1 diced carrot
- 1 red pepper, deseeded and chopped
- 350g peeled floury potatoes
- 1 tbsp Worcestershire sauce* or Henderson’s Relish
- 100g corned beef
- 2 medium eggs
Step by step
- Heat 1 tablespoon of oil in a large lidded non-stick frying pan. Add the chef’s base mix (or onion and carrot) and some seasoning, then cover and cook on a medium heat for 4 minutes. Mix in the pepper, re-cover and cook for another 3 minutes, so that the vegetables start to soften.
- Meanwhile, chop the potatoes into 1.5cm dice and boil in a pan of water for 6-8 minutes until tender.
- Drain the potatoes. Add ½ tablespoon of oil to the pan, tip in the potatoes and mix everything together well. Increase the heat and fry for 2-3 minutes, stirring occasionally.
- Mix in the Worcestershire sauce or Henderson’s Relish then crumble in the corned beef and stir well. Press everything down well and cook on a medium-low heat for 6-8 minutes, without stirring, to allow a crust to form.
- Using a spatula, flip the hash over in sections and press down again; cook for another 2 minutes.
-
Make two wells in the hash and break an egg into each one. Season lightly, cover the pan and cook for 4-5 minutes or until the eggs are cooked to your liking. Divide between plates to serve.
*Use Henderson’s Relish, not Worcestershire sauce, if required for gluten-free.
