McRobb's corned beef hash recipe
- Meat and poultry
- Corned beef
A combination of corned beef, potatoes and onions equals comfort food! Don't forget to serve with brown sauce. This recipe makes enough to feed a hungry crowd of Scottish students!
400 people made this
- 6 large potatoes, peeled and diced
- 1 (200g) tin of corned beef, diced into chunks
- 1 onion, chopped
- 300ml (1/2 pint) of beef stock or gravy
MethodPrep:10min ›Cook:30min ›Ready in:40min
- In a large deep pan, over medium heat, combine the potatoes, corned beef, onion and stock or gravy.
- Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone.
- Mix well, or as I say up here in Scotland, "baet well" and serve.
Reviews & ratingsAverage global rating:(242)
Reviews in English (198)
Used different ingredients.i also add carrots peas sweetcorn any veg i can find boil potatoes with veg add stock cubes add corned beef last and serve with warm garlic bread kids love it everytime I add mango chutney too my bowl aswell very versatile recipe my brother adds baked beans and curry powder to his instead of all the veg-09 Nov 2008
Great recipe I grated the tatties so no need to mash and put a dash of Worcestershire sauce very yummy-04 Apr 2012
My 8 year old son loves this, as do I !!-14 May 2015
- 200g/7oz unsalted butter
- 10 onions, sliced
- 7kg/15lb 4oz floury white potatoes, boiled and chopped into cubes
- 10 x 340g/12oz tins corned beef, chopped into cubes
- 150ml/5fl oz Worcestershire sauce
- small bunch curly parsley, chopped
- sea salt and freshly ground black pepper
Melt the butter in frying pans until foaming and gently fry the onions for 2-3 minutes, or until softened.
Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp.
When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with salt and freshly ground black pepper.
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 567g can new potatoes, drained
- 130g can corned beef
- 2 free-range eggs
- splash Worcestershire sauce
- freshly ground black pepper
Heat the oil in a medium frying pan or wide-based saucepan and gently fry the onion for 3–4 minutes, or until lightly browned.
Add the potatoes and use a potato masher to roughly crush them. Fry over a medium heat for 5 minutes, or until the onion is softened and the potatoes are hot and browned in places, stirring regularly.
Add the corned beef and break up roughly with a spoon. Cook for 3–4 minutes, or until hot, stirring occasionally.
Make two holes in the corned beef and potato mixture and break an egg into each one. Fry for 2–3 minutes, or until the whites are set but the yolks remain runny.
Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs. Shake Worcestershire sauce over and season with pepper.
Classic Corned Beef Hash
- Calories 377
- Fat 22.1 g (34.1%)
- Saturated 9.1 g (45.5%)
- Carbs 25.9 g (8.6%)
- Fiber 2.8 g (11.3%)
- Sugars 3.1 g
- Protein 18.7 g (37.4%)
- Sodium 837.5 mg (34.9%)
russet potatoes, peeled and medium dice
medium yellow onion, diced
medium red bell pepper, cored, seeded, and diced
Freshly ground black pepper
finely chopped fresh parsley leaves
fried eggs, for serving (optional)
Place the potatoes in a medium saucepan, cover with water by about 1 inch, and season with salt. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until just tender, about 3 minutes. Meanwhile, sauté the onion and pepper.
Melt the butter in a large nonstick skillet or frying pan over medium heat. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Remove the pan from the heat if the potatoes aren't ready yet.
Drain the potatoes. Add the potatoes and corned beef to the pan and stir to combine. Cook over medium heat until the mixture is golden-brown, stirring and pressing the mixture into the pan with the back of a flat spatula to compact slightly every 5 minutes, 15 to 20 minutes total. When the mixture is almost ready, fry the eggs in a separate pan.
Sprinkle the hash with the parsley and serve with the fried eggs.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Corned Beef Hash Recipe
Hash is just not a dish I have a liking for at all! Maybe it's the name. I have no excuse. I do know that I am in the minority and so here is Jodi McRobb's take on corned beef hash as posted on allrecipes. Enjoy!
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- 6 large potatoes, peeled and diced
- 12 ounces canned corned beef, chunked
- 1 medium onion, chopped
- 1 cup beef broth
- 6 large potatoes, peeled and diced shopping list
- 12 ounces canned cornedbeef, chunked shopping list
- 1 medium onion, chopped shopping list
- 1 cup beef brothshopping list
How to make it
- Combine all ingredients in a large, deep skillet over medium heat.
- Cover and simmer until potatoes are of mashing consistency and the liquid is almost gone.
- Mix well and serve.
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Hash is an attractive word to me as well. Perhaps it is a flashback from the early 70's. I was there, but I am not sure that I remember. + 5!
Hash is an attractive word to me as well. Perhaps it is a flashback from the early 70's. I was there, but I am not sure that I remember. + 5!
My hubby loves hash and I like it. Thanks for the post. It has my 5!
I think I'll try this same recipe with a light brown roux instead of the beef broth. Will that be OK with you? Thanks for sharing. - Susana
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
- 1 large carrot, coarsely shredded
- 2 pounds cooked corned beef, cubed
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon dried thyme leaves
- 1 pinch salt to taste
- ½ teaspoon ground black pepper, or to taste
Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.
Corned beef hash
The trick to making good hash browns is getting the potato to stick together. I reckon this is best done by par-cooking them to change the starch’s character – but beware, as cooking times will vary enormously depending on varieties and the age of the potatoes you use. This recipe makes a modest amount, so I suggest making a big batch to use over coming days. Plan on making it after having corned beef for dinner if you want to avoid double work.
- 400 g (14 oz/about 2) whitefleshed potatoes such as desiree or King Edward, washed, unpeeled
- 200 g (7 oz) corned beef, shredded with your hands
- butter, for frying
- ¼ leek, white part only, finely chopped (or use onion)
- 4 poached free-range eggs, to serve
- roasted mushrooms,(optional) to serve
- sambal oelek or tomato sauce (ketchup), to serve
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Steam or boil the potatoes whole until they’re nearly cooked, but retain some firmness. Rinse in cold water until they are cool enough to handle, then use a knife to rub off the skin (this works best while the potatoes are still warm). Mash or coarsely grate the potatoes.
Mix the warm mashed potato with the corned beef and season with salt (remembering the corned beef is salty) and freshly ground black pepper. Melt a little butter in a frying pan over medium heat. Add the leek and cook for 5 minutes, or until softened. Add to the potato and corned beef mixture and allow to cool.
Divide the potato mixture into eight portions and use your hands to roll each portion into a ball – you may need to mash it all up and press it together to get it to stick.
Heat a little more butter in a large, heavy-based frying pan over medium heat. Gently squash the potato balls into the pan to make patties and cook for about 3–5 minutes, or until deep brown on one side, then turn and cook the other side, adding just a touch more butter if you like. Serve the corned beef hash with soft poached eggs and perhaps some roasted mushrooms and sambal oelek on the side.
Text and images from Winter on the Farm (Murdoch Books) by Matthew Evans. Photography by Alan Benson.
- Chop potatoes into ½" cubes and boil for 5 minutes. Drain and rinse with cold water to stop cooking process. Set aside.
- Melt butter in large skillet over medium heat and add onion and pepper, cooking for about 5 minutes or until translucent.
- Add potatoes, corned beef, Worcestershire sauce, garlic, salt and black pepper to skillet and flatten in even layer.
- Cook for 20 minutes, flipping every couple of minutes so you get a char but don't burn everything.
This was delish & my 1st time making it. Had leftover corned beef from St Pat's day subbed frozen hash brown potatoes for diced & added a handful of cheese to the top of the mixture. Laid in a few eggs & covered it til the eggs were set - OMG the 3 of us ate the whole 10" skillet. Definitely a keeper!
The basic idea here is sound, but there are some variables to consider. A lot depends on the corned beef that lends its flavor to the dish if it's mild, you might want to use additional salt. I like to season this with some good Hungarian paprika. The ratio of meat to potato is also important with 2 lbs. of potatoes, I like to use a pound and a half of meat, and I use corned beef that has been properly diced, and would never allow it to come within ten feet of a food processor. I don't want the has to seem like it came out of a can, so I leave the meat pleasantly diced, sometimes even as half-inch chunks. After parboiling the potatoes, add them to the skillet first, then the onions and peppers (peppers are very optional) and even a little garlic. Add the meat when the onions have begun to caramelize. As for the cream, it really is optional, but if you use it, add it at the end and don't mix it in thoroughly let it drizzle through the mixture to the bottom of the pan where it will had a lovely crispiness.
Very good hash! My corned beef was a little salty, so no salt was needed. Also used another reviewers suggestion about using frozen hash browns. It was a tad dry, but my fault for taking off literally every piece of fat. Will make again.
The recipe calls for 1 lb. of corned beef. I don't have a scale and was wondering what the measurement would be. Like 2 cups chopped, etc. People are raving on the reviews and I want to make sure I make it right.
I love corned beef hash so I decided to make extra corned beef for dinner so I could use the leftovers for corned beef has. This is an awful recipe and nothing like what I've had at restaurants. The flavor was nothing special but what really made this bad was the texture. It was like dog food. I do not recommend any recipe that calls for putting the corned beef through the food processor.
Made this tonight, only to discover I had only one potato, so added some left over rice. It was just delicious.
Excellent corned beef hash! Followed the recipe, including the cream, and the result was just what Iɽ hoped for. Easy, fast, and it freezes well for later.
Incredibly delicious and easy. I made it at my friends house but if I had had my own pans it would have been even better (if that is possible). Looking forward to making it again. Yum.
I can't locate the forks to give a rating but this is definitely a 4 Fork rating. I finally had enough corned beef left from St Patrick's day dinner to make this recipe. This is what corned beef hash is meant to taste like. Only change to recipe was to add minced large jalapeno pepper to the onions. The 1/4 C heavy cream adds a smoothness to the hash. I made the eggs per the recipe, but the yolks were too firm by the time the whites were done, so next time I will poached the eggs separately and top the hash when plating. This is definitely a keeper.
I made this recipe last night for St. Patrick's day and it was so good! I added garlic and cilantro instead of parsley and it was perfect. Anything with a fried egg on top is going to be good.
I original found this recipe when I subscribed to Gourmet Magazine and this recipe was featured in the December 1999 edition. Made it exactly as the recipe says only I pan fry my potatoes instead of boiling them. This is the only Corned Beef Hash that one should eat. It is hearty but is elevated to a Gourmet level with the addition of the cream. I have made this every year since 1999 and my husband is already drooling while tomorrow's beef is slow cooking right now. Don't over do the cream or your leftovers will be too mushy. Add a little cream come rewarming time and cook it in a skillet, DO NOT REHEAT IN MICROWAVE! The bomb.
It's OK. but there is NO need for the cream!! a wee bit of stock is fine.
Yep, this is the bomb. I added garlic and used Penzey's red bell pepper flakes for convenience but other than that, changed nothing. I could not understand the cream until I read the other reviews saying it made all the difference and I concur. What a delicious addition to our recipe collection. Husband called this one a keeper
I found 2 pounds of sliced corned beef in my freezer. in October, left over from St. Patrick's Day. Whoops! Made this recipe as directed, except subbed olive oil for butter. and it was delicious! I tasted it before the finish and didn't think it needed it, but I added it anyway and it sent it over the top! Served it "Irish-Mexican"-style with sliced avocado, cilantro (in lieu of parsley) and hot sauce. OMG.
Excellent! I was a bit hesitant because of the cream when a friend raved over the recipe, but knowing how well he cooks I tried it and am so glad I did. The cream throws it over the top!
Now THIS is a good corned beef hash recipe! The only way to blow this would be insufficient caramelization of the onions, peppers and potatoes. I also add a little chipotle powder. The cream brings it all together. Over- easy eggs are a lot less work and actually add more taste than poached.
This is unbelievably good. I would give it 10 starss. Dont change a thing just follow the recipe. This might be the best recipe we have ever found on this website and we use it every week.
Great recipe for the day after St. Patrick's Day.
I made this dish last night in hopes for a delicious corned beef hash. This is not it. It was weirdly sweet and very dry. The corned beef was very flavorful before mixing with the rest of the ingredients, then all of the flavor went somewhere. won't make again, as it was a waste of very good ingredients.
First time making hash with leftover corned beef. Seemed like a solid recipe. I didn't get what the cream was about, but I added it anyway. I don't think it would be missed. I did poached eggs, but next time I'll do over-easy.
Wow, this was yummy. I used leftover corned beef from St. Patty's day. Had a poblano pepper instead of red bell, that worked out great anyway. Served w/side of buttered rye toast, eggs, sliced avocado and tobasco sauce. Great start to any weekend.
The splash of cream and handful of parsley are what make this better than your average hash. I made my own corned beef for this and it was a great way to highlight it.
One fork, because this recipe was just OK. I was disappointed because of all of the great reviews. I followed the recipe exactly, except I added more onion and peppers for more flavor. and we all thought it tasted very bland. I put it under the broiler to crisp it, but even that didn't help make it tasty enough to make again.
I joined this site because of this recipe! I cooked a 4 pound brisket (flat cut) in the crockpot with onion, garlic and a bay leaf and the amount was just right for the recipe. Like others, I used a bag of Simply Potatoes and cut the potatoes up a bit. Food processor worked well for the brisket and I added some extra onion. It was soooo delicious! Served it for Christmas Day brunch.
This is a great recipe. For years I have been buying the Swenson Corned Beef in the package which you can find at your local grocery store (Safeway for me in Oakland, CA). However they come in 4 pound packages roughly which ends up being about 3 pounds of cooked corned beef when cooked. So I tripled the recipe. I added a twist however because as a kid I would always want my corned beef hash to have a "crispy top." Mincing the beef in a Cuisinart is a great idea too. Just 5 or 6 quick pulses gets the meat finely chopped but don't go too much or you will get mush. I then combined everything in two casserole dishes (remember, I had tripled the recipe so had enough for about one 9 X 13 dish and a smaller maybe 6 X 9 dish). I put the casserole dishes in the over at 450 degrees for about 20 minutes to get a nice "crust" on the top - this is now the perfect corned beef recipe and my family absolutely LOVED IT including my 7 and 11 year old girls. Also, the corned beef itself is salty enough so you do NOT have to add any additional salt.
- canola oil, as needed
- 1 (15-ounce) can corned beef hash
- 1-2 cups frozen hash browns
- 4 large eggs
- 2-3 cups baby spinach, stems removed
- 1 bell pepper, chopped
- 6 fresh button mushrooms, sliced
- 1-2 cups shredded cheese
- 2-3 dashes Frank&aposs Original Red Hot Sauce, optional
- fresh ground black pepper, to taste
- diced tomatoes for topping, optional
- dried basil, to taste
- milk or cream, optional
- Heat cast iron skillet to med-high heat. Add corned beef hash and cook to desired consistency. Add pepper to taste.
- Push hash aside with spatula, add hash browns (and oil, if needed), and cook through. Add more pepper to taste.
- Push hash and potatoes to one side of skillet and add mushrooms and bell pepper. Add some oil, and saute to desired softness.
- Whisk together eggs, milk, or cream (if using), Frank&aposs (if using), pepper and basil.
- Push hash mixture aside with spatula, add a little more oil, pour in egg mixture, and add spinach.
- When eggs are mostly firm and spinach has started to wilt, start to stir the hash mixture into the eggs.
- Remove from heat and add tomatoes (if using). Top with cheese
Start this off by cutting the corned beef in half lengthways, then, using a sharp knife, cut each half into four ½ inch (1 cm) pieces.
Now chop these into ½ inch (1 cm) dice, then scoop them all up into a bowl. Combine the Worcestershire sauce and mustard in a cup and pour this all over the beef, mixing it around to distribute it evenly. Now peel and halve the onion, cut the halves into thin slices and then cut these in half. The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on, then place the cubes in a saucepan. Pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and then covering with a clean tea cloth to absorb the steam.
Now heat 2 tablespoons of the oil in the frying pan and, when it's smoking hot, add the sliced onions and toss them around in the oil to brown for about 3 minutes altogether, keeping the heat high, as they need to be very well browned at the edges. After that, push all the onions to the edge of the pan and, still keeping the heat very high, add the potatoes and toss these around, too, because they also need to be quite brown. Add a little more oil here if necessary. Now add some seasoning, then, using a pan slice, keep turning the potatoes and onions over to hit the heat.
After about 6 minutes, add the beef and continue to toss everything around to allow the beef to heat through (about 3 minutes). After that, turn the heat down to its lowest setting and, in the smaller frying pan, fry the eggs in the remaining oil, see the recipe below or watch how to fry eggs in our Cookery School Video. Serve the hash divided between the two warm plates with an egg on top of each and don't forget to have plenty of tomato ketchup on the table.