Corned Beef Hash

Name: Corned Beef Hash
Total time: 53 min
Yield: 4 servings
Ingredients: 600 g waxy potatoes; 500 ml Water; 0.5 tsp Salt; 200 g Yellow onion; 340 g corned beef; 1 tbsp Worcestershire sauce; 1 tsp Ground black pepper; 0.5 tsp Salt; 1.5 tbsp Vegetable oil; 30 g Butter; 0.5 tbsp Vegetable oil; 4 piece Egg

53 min · 9 min active · makes ~1.95 kg · Medium

Corned beef hash with waxy potatoes, caramelized onions, and Worcestershire sauce, topped with a fried egg. Serves 4.

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Corned Beef Hash

Corned beef hash with waxy potatoes, caramelized onions, and Worcestershire sauce, topped with a fried egg. Serves 4.

See more →

TOTAL TIME

53 min

ACTIVE TIME

9 min

QUANTITY

~1.95 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/10

Tools0/12

Ingredients

0/10 gathered · 4 servings

600g

500ml

1tsp

200g

340g

1tbsp

1tsp

2tbsp

30g

4piece

#	Quantity	Notes	State
1	600g	—	—
2	500ml	—	—
3	1tsp	—	—
4	200g	—	—
5	340g	—	—
6	1tbsp	—	—
7	1tsp	—	—
8	2tbsp	—	—
9	30g	—	—
10	4piece	—	—

Tools

12 items

Serveware

1 item

Procedure

29 steps

1 of 29

Put the potatoes into a large saucepan.

Waxy potatoes · 600 g

⏱ 10s

ResultWaxy potatoes

2 of 29

Pour enough cold water into the saucepan to cover the potatoes by at least 2 cm.

Water · 500 ml

⏱ 10s

ResultWaxy potatoes and water

3 of 29

Add a generous pinch of salt to the water.

Salt · 0.5 tsp

⏱ 5s

ResultWaxy potatoes and water and salt

4 of 29

Bring the water to the boil over high heat and cook the potatoes until just tender when pierced with a knife but still holding their shape, about 12–15 minutes.

⏱ 15 min

ResultParboiled potatoes

5 of 29

Tip the potatoes into a colander and drain thoroughly.

Parboiled potatoes · step 4

⏱ 20s

ResultDrained parboiled potatoes

6 of 29

Leave the potatoes in the colander to steam-dry and cool until comfortable to handle.

⏱ 10 min

ResultCooled parboiled potatoes

7 of 29

Peel the skins away from the cooled potatoes with a peeler or your fingers.

⏱ 1 min

ResultPeeled parboiled potatoes

8 of 29

Roughly chop the peeled potatoes into 1–2 cm chunks, keeping the pieces irregular for texture.

⏱ 1 min

ResultRoughly chopped parboiled potatoes

9 of 29

Scrape the chopped potatoes into a large bowl.

Roughly chopped parboiled potatoes · step 8

⏱ 10s

ResultRoughly chopped parboiled potatoes

10 of 29

Cut the tops off the onions, halve them through the root and peel away the papery skin.

Yellow onion · 200 g

⏱ 20s

ResultPeeled yellow onion

11 of 29

Finely chop the peeled onion halves into small, even dice.

Peeled yellow onion · step 10

⏱ 1 min

ResultFinely chopped yellow onion

12 of 29

Add the chopped onion to the bowl with the potatoes.

Finely chopped yellow onion · step 11

⏱ 10s

ResultFinely chopped yellow onion and roughly chopped parboiled potatoes

13 of 29

Open the tin and add the corned beef to the bowl, breaking it into rough chunks as you go.

Corned beef · 340 g

⏱ 10s

ResultFinely chopped yellow onion and roughly chopped parboiled potatoes and corned beef

14 of 29

Splash the Worcestershire sauce over the contents of the bowl.

Worcestershire sauce · 1 tbsp

⏱ 5s

ResultRoughly chopped parboiled potato and corned beef mixture

15 of 29

Season generously with black pepper.

Ground black pepper · 1 tsp

⏱ 5s

ResultRoughly chopped parboiled potato and corned beef mixture

16 of 29

Add the remaining salt to the bowl.

Salt · 0.5 tsp

⏱ 5s

ResultRoughly chopped parboiled potato and corned beef mixture

17 of 29

Mix everything together firmly so the corned beef breaks down and binds with the potato and onion into a rough, cohesive mixture.

⏱ 30s

ResultCorned beef hash mixtureused in step 21

18 of 29

Pour the vegetable oil into a large frying pan.

Vegetable oil · 1.5 tbsp

⏱ 5s

ResultVegetable oil

19 of 29

Add the butter to the pan alongside the oil.

Butter · 30 g

⏱ 5s

ResultVegetable oil and butter

20 of 29

Set the pan over medium-high heat and warm until the butter has melted and is beginning to foam.

⏱ 1 min 30s

ResultHot fat

21 of 29

Tip the corned beef hash mixture into the hot pan and spread it out into an even layer with the back of a spoon.

Corned beef hash mixture · step 17

⏱ 15s

ResultCorned beef hash mixture and hot fat

22 of 29

Press the mixture down firmly with a spatula so it makes good contact with the pan.

⏱ 10s

ResultCompacted corned beef hash

23 of 29

Leave the hash to cook undisturbed over medium heat for about 8 minutes until a deep golden crust forms on the base — resist stirring.

⏱ 8 min

ResultCrisped corned beef hash

24 of 29

Break the hash into 4 rough quarters and flip each one over with a spatula, crust-side up, to expose a fresh surface to the pan.

⏱ 30s

ResultInverted corned beef hash

25 of 29

Press each portion down again firmly so the new surface contacts the pan.

⏱ 10s

ResultRe-pressed corned beef hash

26 of 29

Cook for a further 8 minutes undisturbed until the second side is equally golden and crisp.

⏱ 8 min

ResultDouble-crisped corned beef hashused in step 30

27 of 29

Pour a thin film of oil into a small non-stick frying pan and set it over medium heat.

Vegetable oil · 0.5 tbsp

⏱ 5s

ResultVegetable oil

28 of 29

Crack the 4 eggs into the pan one at a time, keeping the yolks intact.

Egg · 4 piece

⏱ 15s

ResultVegetable oil and egg

29 of 29

Fry the eggs until the whites are fully set and opaque but the yolks remain runny.

⏱ 3 min

ResultFried eggsused in step 31

Total Time53 min

#	Product	Action
1	600 g	Put the potatoes into a large saucepan.⏱ 10sResultWaxy potatoes
2	500 ml	Pour enough cold water into the saucepan to cover the potatoes by at least 2 cm.⏱ 10sResultWaxy potatoes and water
3	0.5 tsp	Add a generous pinch of salt to the water.⏱ 5sResultWaxy potatoes and water and salt
4	—	Bring the water to the boil over high heat and cook the potatoes until just tender when pierced with a knife but still holding their shape, about 12–15 minutes.⏱ 15 minResultParboiled potatoes
5	Parboiled potatoesstep 4	Tip the potatoes into a colander and drain thoroughly.⏱ 20sResultDrained parboiled potatoes
6	—	Leave the potatoes in the colander to steam-dry and cool until comfortable to handle.⏱ 10 minResultCooled parboiled potatoes
7	—	Peel the skins away from the cooled potatoes with a peeler or your fingers.⏱ 1 minResultPeeled parboiled potatoes
8	—	Roughly chop the peeled potatoes into 1–2 cm chunks, keeping the pieces irregular for texture.⏱ 1 minResultRoughly chopped parboiled potatoes
9	Roughly chopped parboiled potatoesstep 8	Scrape the chopped potatoes into a large bowl.⏱ 10sResultRoughly chopped parboiled potatoes
10	200 g	Cut the tops off the onions, halve them through the root and peel away the papery skin.⏱ 20sResultPeeled yellow onion
11	Peeled yellow onionstep 10	Finely chop the peeled onion halves into small, even dice.⏱ 1 minResultFinely chopped yellow onion
12	Finely chopped yellow onionstep 11	Add the chopped onion to the bowl with the potatoes.⏱ 10sResultFinely chopped yellow onion and roughly chopped parboiled potatoes
13	340 g	Open the tin and add the corned beef to the bowl, breaking it into rough chunks as you go.⏱ 10sResultFinely chopped yellow onion and roughly chopped parboiled potatoes and corned beef
14	1 tbsp	Splash the Worcestershire sauce over the contents of the bowl.⏱ 5sResultRoughly chopped parboiled potato and corned beef mixture
15	1 tsp	Season generously with black pepper.⏱ 5sResultRoughly chopped parboiled potato and corned beef mixture
16	0.5 tsp	Add the remaining salt to the bowl.⏱ 5sResultRoughly chopped parboiled potato and corned beef mixture
17	—	Mix everything together firmly so the corned beef breaks down and binds with the potato and onion into a rough, cohesive mixture.⏱ 30sResultCorned beef hash mixtureused in step 21
18	1.5 tbsp	Pour the vegetable oil into a large frying pan.⏱ 5sResultVegetable oil
19	30 g	Add the butter to the pan alongside the oil.⏱ 5sResultVegetable oil and butter
20	—	Set the pan over medium-high heat and warm until the butter has melted and is beginning to foam.⏱ 1 min 30sResultHot fat
21	Corned beef hash mixturestep 17	Tip the corned beef hash mixture into the hot pan and spread it out into an even layer with the back of a spoon.⏱ 15sResultCorned beef hash mixture and hot fat
22	—	Press the mixture down firmly with a spatula so it makes good contact with the pan.⏱ 10sResultCompacted corned beef hash
23	—	Leave the hash to cook undisturbed over medium heat for about 8 minutes until a deep golden crust forms on the base — resist stirring.⏱ 8 minResultCrisped corned beef hash
24	—	Break the hash into 4 rough quarters and flip each one over with a spatula, crust-side up, to expose a fresh surface to the pan.⏱ 30sResultInverted corned beef hash
25	—	Press each portion down again firmly so the new surface contacts the pan.⏱ 10sResultRe-pressed corned beef hash
26	—	Cook for a further 8 minutes undisturbed until the second side is equally golden and crisp.⏱ 8 minResultDouble-crisped corned beef hashused in step 30
27	0.5 tbsp	Pour a thin film of oil into a small non-stick frying pan and set it over medium heat.⏱ 5sResultVegetable oil
28	4 piece	Crack the 4 eggs into the pan one at a time, keeping the yolks intact.⏱ 15sResultVegetable oil and egg
29	—	Fry the eggs until the whites are fully set and opaque but the yolks remain runny.⏱ 3 minResultFried eggsused in step 31
Total Time		53 min

Serving

Divide the hash between 4 warmed dinner plates, placing a generous portion on each.
Lay a fried egg on top of each portion of hash and serve immediately.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	537kcal
	31g
	31g
	12g
	32g
	5g
	4g
	1,311mg

Ingredients0/10

Tools0/12

Recipe

Corned Beef Hash

Corned beef hash with waxy potatoes, caramelized onions, and Worcestershire sauce, topped with a fried egg. Serves 4.

What you’ll doYou will boil and cool waxy potatoes, then peel and chop them into chunks. Dice onion finely, combine with the potatoes, crumbled corned beef, Worcestershire sauce, salt and pepper in a bowl, and mix firmly until cohesive. Heat oil and butter in a large frying pan, spread the mixture into an even layer, press it down, and leave it undisturbed over medium heat for 8 minutes to form a golden crust on the base. Break the hash into quarters, flip each one to expose the uncooked side, press down again, and cook for another 8 minutes. While the hash finishes, fry 4 eggs in a separate small pan until the whites set but the yolks remain runny, then serve each portion of hash topped with a fried egg.

Serves4

Total53 min

LevelMedium

Ingredients

Waxy potatoes600 g
Water500 ml
Salt1 tsp
Yellow onion200 g
Corned beef340 g
Worcestershire sauce1 tbsp
Ground black pepper1 tsp
Vegetable oil2 tbsp
Butter30 g
Egg4 piece

Tools

Small frying panSpoonLarge saucepanLarge frying panChef's knifeLarge bowlSpatulaWooden spoonDinner plateColanderPeelerChopping board

Method

Put the potatoes into a large saucepan.

10sLarge saucepanWaxy potatoes · 600 g

Pour enough cold water into the saucepan to cover the potatoes by at least 2 cm.

10sLarge saucepanWater · 500 ml

Add a generous pinch of salt to the water.

5sLarge saucepanSalt · 0.5 tsp

Bring the water to the boil over high heat and cook the potatoes until just tender when pierced with a knife but still holding their shape, about 12–15 minutes.

15 minLarge saucepan, Chefs knife

Tip the potatoes into a colander and drain thoroughly.

20sColanderParboiled potatoes · step 4

Leave the potatoes in the colander to steam-dry and cool until comfortable to handle.

10 minColander

Peel the skins away from the cooled potatoes with a peeler or your fingers.

1 minChopping board, Peeler

Roughly chop the peeled potatoes into 1–2 cm chunks, keeping the pieces irregular for texture.

1 minChopping board, Chefs knife

Scrape the chopped potatoes into a large bowl.

10sLarge bowlRoughly chopped parboiled potatoes · step 8

Cut the tops off the onions, halve them through the root and peel away the papery skin.

20sChopping board, Chefs knifeYellow onion · 200 g

Finely chop the peeled onion halves into small, even dice.

1 minChopping board, Chefs knifePeeled yellow onion · step 10

Add the chopped onion to the bowl with the potatoes.

10sLarge bowlFinely chopped yellow onion · step 11

Open the tin and add the corned beef to the bowl, breaking it into rough chunks as you go.

10sLarge bowlCorned beef · 340 g

Splash the Worcestershire sauce over the contents of the bowl.

5sLarge bowlWorcestershire sauce · 1 tbsp

Season generously with black pepper.

5sLarge bowlGround black pepper · 1 tsp

Add the remaining salt to the bowl.

5sLarge bowlSalt · 0.5 tsp

Mix everything together firmly so the corned beef breaks down and binds with the potato and onion into a rough, cohesive mixture.

Result · Corned beef hash mixture · used in step 21

30sLarge bowl, Wooden spoon

Pour the vegetable oil into a large frying pan.

5sLarge frying panVegetable oil · 1.5 tbsp

Add the butter to the pan alongside the oil.

5sLarge frying panButter · 30 g

Set the pan over medium-high heat and warm until the butter has melted and is beginning to foam.

1 min 30sLarge frying pan

Tip the corned beef hash mixture into the hot pan and spread it out into an even layer with the back of a spoon.

15sLarge frying pan, SpoonCorned beef hash mixture · step 17

Press the mixture down firmly with a spatula so it makes good contact with the pan.

10sLarge frying pan, Spatula

Leave the hash to cook undisturbed over medium heat for about 8 minutes until a deep golden crust forms on the base — resist stirring.

8 minLarge frying pan

Break the hash into 4 rough quarters and flip each one over with a spatula, crust-side up, to expose a fresh surface to the pan.

30sLarge frying pan, Spatula

Press each portion down again firmly so the new surface contacts the pan.

10sLarge frying pan, Spatula

Cook for a further 8 minutes undisturbed until the second side is equally golden and crisp.

Result · Double-crisped corned beef hash · used in step 30

8 minLarge frying pan

Pour a thin film of oil into a small non-stick frying pan and set it over medium heat.

5sSmall frying panVegetable oil · 0.5 tbsp

Crack the 4 eggs into the pan one at a time, keeping the yolks intact.

15sSmall frying panEgg · 4 piece

Fry the eggs until the whites are fully set and opaque but the yolks remain runny.

Result · Fried eggs · used in step 31

3 minSmall frying pan

Divide the hash between 4 warmed dinner plates, placing a generous portion on each.

20sDinner plateDouble-crisped corned beef hash · step 26

Lay a fried egg on top of each portion of hash and serve immediately.

Result · Corned Beef Hash

15sDinner plateFried eggs · step 29

Printed 7 October 2026