Dr Mobeus
Corned Beef Hash
Corned beef hash is proper comfort food – the kind of meal that fills you up without emptying your wallet. Crispy potatoes mixed with salty corned beef, all fried until the edges go golden and crunchy. It is the dish your nan would have made and for good reason: it is cheap, quick, and absolutely hits the spot. At 68p a portion, it proves you do not need to spend a fortune to eat well. The secret is getting the potatoes crispy before you add the corned beef. Patience in that first few minutes makes all the difference between mushy and magnificent.
Corned Beef Hash
Ingredients
Method
- Boil the diced potatoes in salted water for 8-10 minutes until just tender. Drain well and let them steam dry for a minute.
- Heat the oil in a large frying pan over a medium-high heat. Add the onion and cook for 3-4 minutes until softened.
- Add the drained potatoes to the pan and cook without stirring for 3-4 minutes until the underside is golden and crispy.
- Flip the potatoes and cook for another 3 minutes. Add the cubed corned beef and mustard, stir gently to combine.
- Press the mixture down flat with a spatula and cook for 5 minutes until the bottom is crispy. Flip in sections and crisp the other side.
- Season well with salt, pepper and a splash of Worcestershire sauce if using. Serve with a fried egg on top if you like.
Tips and Variations
Let the potatoes get properly crispy before adding the corned beef – stirring too early is the number one mistake. A splash of Worcestershire sauce takes it to another level. Fried eggs on top are not optional in our book. Leftovers are even better the next day reheated in the pan.
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