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.
CORNED BEEF HASH
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!