Now Playing

Eddie Money - Shakin'

Nosh Pit Recipe: Corned Beef Hash

Suggested soundtrack: ZZ Top - TV Dinners

Corned Beef Hash

Using leftover corned/salt beef.

Also very good with leftover gravy, so maybe mention as an option? If I do this, I add the gravy along with the ketchup etc. It takes a bit longer to cook as needs to dry out more, but it tastes really good.

600g floury potatoes, peeled and diced

1 tbsp oil or 15g dripping or butter

1 large onion, chopped

400g corned beef  

1 tbsp tomato ketchup

1 tsp Dijon mustard

A dash of Worcestershire sauce

2 tbsp parsley, finely chopped


Put the potatoes in a saucepan and cover with water. Bring to the boil then add salt. Simmer for 2-3 minutes, then drain.

Heat the oil, dripping or butter in a large frying pan. Add the onion and saute until softened and turning a golden brown. Add the potatoes and the corned beef. Press down into the pan and leave to cook for 5 minutes.

Mix the tomato ketchup and Dijon mustard with enough water to make it pourable, then pour over the corned beef and potato mixture. Add the parsley and season with pepper – be careful with salt as the corned beef is salty – then stir. The underside should have started to turn a deep golden brown.

Continue to cook, stirring and pressing down the mixture until it is all completely heated through, the potatoes are tender, and a lot of the mixture has taken on some colour.

Good served with fried eggs.


Add a comment

Log in to the club or enter your details below.