Corned Beef Hash

I initially came up with this dish when I was a poor student. Although at that time, I had no idea it was actually called “corned beef hash”. The origins are a little sketchy, some say it is American, whilst others say it is British.

My version involves cooking tinned corned beef with onions and potatoes. Serving it with a fried egg is completely optional.  If you want to cook this version of hash in the US,  it may cost you a little more than you hope… a tin of corned beef goes for around $6.00! What happened to it being a cheap food? I could buy a decent piece of organic steak for that! Anyhow, despite of its cost, I decided I wanted to revisit memory lane.

The soft and saltiness of the corned beef complements the soft chunks of potato well. You can even throw in a few peas if you wish. I served mine up with a huge side of steamed broccoli. All in all, it was a wonderful nostalgic meal.


Serves 3-4 (or two greedy people like us)


  • ½ teaspoon peanut oil
  • 1 small onion, cut into 1.25 cm (½ inch) chunks
  • 800 g (1 ¾ lb, 28 oz) potatoes, cut into 1 cm (3/8 inch) chunks
  • 1 x 340 g (12 oz) tin corned beef
  • 2-4 x fried eggs, sunny-side-up (optional)


1. Heat oil in a large frying pan with a lid.

2. Add onions and sauté until aromatic, about 2-3 minutes.

3. Stir in potatoes and a few tablespoons of water, stir and cover.

4. Cook on medium heat for about 5-10 minutes, or until potatoes are tender, but not falling apart. If at any point the pan starts to dry, add a little more water.

5. Add the corned beef and stir to heat through.

6. Season to taste. Serve. Top each portion with an egg, if using. Enjoy!


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