Corned beef hash

A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with the mandatory baked beans

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 333
  • fat 15g
  • saturates 6g
  • carbs 25g
  • sugars 5g
  • fibre 3g
  • protein 25g
  • salt 2.1g


  • 500g potatoes, peeled and chopped
  • 2 tbsp vegetable oil
  • 1 onion, roughly chopped
  • 340g can corned beef, cut into cubes
  • 2 tbsp Worcestershire sauce
  • baked beans and a little curly parsley, roughly chopped, to serve (optional)


  1. Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.

  2. Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to beak up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

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