Easy Corned Beef Hash – Delicious Recipe Ever :- A lovely combination of potatoes, onions, and fried corned beef bits. This is comfort food that really sticks to your bones. This makes a great breakfast as well as a robust dinner when served with beans or fried eggs (yes, both!).
Easy Corned Beef Hash – Delicious Recipe Ever
There are many variations of corned beef hash available, even though it’s usually thought of as a historically British recipe (especially when made with canned corned beef).
Ingredients
- 750 g (1.65lb) potatoes, peeled and chopped into 1.5cm (5/8in) cubes
- 1 tablespoon oil
- 1 medium onion peeled and diced
- 2 tablespoons unsalted butter
- ½ tbsp Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 340 g 12oz tin corned beef – place in the fridge for an hour first, so it’s easier to get out of the tin and chop
To serve:
- Baked beans and/or fried eggs
Instructions
Put the potatoes in a pan and pour cold water over them. Place on a high heat. After bringing to a boil, lower the heat, and simmer until the food is soft, about 8 to 9 minutes. Next, use a colander to drain the potatoes.
In a big frying pan, heat the oil over medium heat while the potatoes are cooking.
Include the onion. Stirring often, fry for 2 minutes or until slightly softened.
When the onions are in the pan, add the butter. Stir in the drained potatoes once melted. Add the Worcestershire sauce, salt, and pepper after mixing everything together. Stirring often, fry the potatoes and onions for 5 to 6 minutes, or until the potatoes start to turn a light brown color.
Cut the corned beef into cubes that measure 1.5 cm (5/8 in) and place it in the pan with the potatoes and onion.
Fry, stirring occasionally, for 3–4 minutes.
Spoon into four dishes, then garnish with a fried egg or baked beans.
Fried eggs and/or baked beans
Notes
Although it’s finest when cooked and consumed immediately, you can prepare this recipe in advance if you’d like. When reheated, the potatoes could crumble a bit more.
Make the corned beef hash, let it cool, cover it, and store it in the refrigerator for up to a day.
Reheat in a frying pan over low to medium heat, flipping it over several times with a spatula to ensure it’s heated all the way through to piping hot.
Can I freeze it?
This recipe can be frozen, but I don’t suggest it because the defrosted potatoes may become mushy and watery.
Nutrition
- Calories: 382kcal
- Carbohydrates: 36g
- Protein: 17g
- Fat: 19g
- Saturated Fat: 6g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 9g
- Trans Fat: 0.1g
- Cholesterol: 53mg
- Sodium: 1242mg
- Potassium: 1102mg
- Fiber: 5g
- Sugar: 3g
- Vitamin A: 94IU
- Vitamin C: 62mg
- Calcium: 39mg
- Iron: 3mg