Curried Corned Beef Hash Recipe

Ingredients

• 400 gwaxy potatoes such as Charlotte, Maris Peer or Jersey Royals, diced
• 60 gsalted butter
• 1 largeonion, finely chopped
• 1green chilli, finely chopped
• 1 tbspmild curry powder
• 200 gPrinces corned beef, chilled and diced
• 2 largefree-range eggs
• 1 tspvegetable oil (rapeseed oil), if needed
• 1lime, optional
• 1 handfulfresh coriander

Instructions

1. 1

   Parboil potatoes

   Put the diced potatoes in a large saucepan of boiling water. Bring back to the boil, then simmer for 3 minutes, until almost cooked. Drain.

2. 2

   Melt butter

   Melt 20 g of the butter in a heavy-based non-stick frying pan over a medium heat.

3. 3

   Soften aromatics

   Add the onion, curry powder and green chilli. Fry for 2–3 minutes, until softened.

4. 4

   Dice corned beef

   Dice the corned beef. It is easier to handle if it has been chilled in the fridge for a few hours first.

5. 5

   Fry corned beef

   If the pan looks dry, add a little more butter, then add the corned beef and fry until its colour deepens. Transfer the mixture to a paper towel to drain.

6. 6

   Heat butter

   Heat another 20 g of butter in the pan.

7. 7

   Brown potatoes

   Add the parboiled potatoes and fry until golden.

8. 8

   Warm the hash

   Return the corned beef mixture to the pan and fry briefly, just until warmed through.

9. 9

   Divide portions

   Share the hash between two dishes.

10. 10

    Fry the eggs

    Wipe out the pan and fry the two eggs until just cooked, using a little oil if needed. Set an egg on top of each portion.

11. 11

    Finish and serve

    If you like, scatter over coriander and squeeze on some lime. Serve immediately.

What is curried corned beef hash?

Hash is a homely British-style dish built around chopped or leftover ingredients fried together, often with potatoes. This version pairs corned beef with onion, chilli and curry powder, then tops each serving with an egg.

The mild spices bring warmth without overwhelming the savoury beef, while parboiling the potatoes helps them turn golden in the pan. It is a straightforward supper with familiar, comforting flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 657 calories, 26g protein, 37g carbs, 46g fat.

The potatoes provide most of the carbohydrate, while butter and egg yolks contribute much of the fat. Corned beef and eggs supply protein, with additional fat from the beef and butter. Serve with a generous portion of greens or salad to add freshness and balance the plate.

Choose potatoes that hold their shape

Waxy potatoes: Charlotte, Maris Peer and Jersey Royals are suggested because they tend to keep their shape through parboiling and frying. Dice them to a similar size so they cook evenly.

Parboiling: Three minutes is only a head start; the potatoes should be almost cooked, not falling apart. Drain them well so excess water does not slow browning.

Build the curry flavour

Curry powder: Fry it with the onion and chilli for 2–3 minutes to soften the onion and bring the spices into the butter. Keep the heat moderate so the mixture does not catch.

Green chilli: Finely chopping it distributes its flavour through the beef and potatoes. For a milder result, remove the seeds before chopping.

Get the best texture

Golden potatoes: Give the drained potatoes time to colour in the pan before stirring them back together with the beef. A crowded pan can trap steam, so use a spacious frying pan.

Corned beef: Fry it until its colour deepens, then drain the mixture on paper towel as directed. Return it to the pan only briefly at the end so it warms through without losing its texture.

Time the eggs and serving

Eggs: Fry them while the hash is nearly ready, so they can go straight on top while still warm. Cook until just set, or leave the yolks softer if that is how you like them.

Finishing touches: Coriander and lime are optional, but add a fresh, bright contrast to the rich butter and corned beef. Serve the hash immediately while the potatoes are crisp.

What to serve alongside

Fresh vegetables: A simple green salad or steamed greens make a fresh counterpoint to the savoury hash. Keep the sides uncomplicated so the spiced potatoes and beef remain the focus.

Extra garnish: Put lime wedges and chopped coriander on the table for anyone who wants more. A spoonful of chutney can also sit alongside the plate.

Recipe notes & tips

• Chill the corned beef for a few hours before dicing to make it easier to handle.
• Cut the potatoes into evenly sized pieces so they parboil at a similar rate.
• Drain the potatoes thoroughly before frying to help them brown.
• Use a large frying pan to give the potatoes room to turn golden.
• Add the corned beef back only briefly, just long enough to heat it through.
• Fry the eggs close to serving time so they stay warm on the hash.

Variations

• Add extra chilli: Increase the green chilli for a sharper heat.
• Use a hotter curry powder: Swap the mild powder for a hotter blend if you prefer more spice.
• Add peas: Stir in a handful of peas as the corned beef goes back into the pan.
• Try spring onions: Replace some of the chopped onion with sliced spring onions for a fresher flavour.
• Add extra lime: Serve with more lime wedges for a brighter finish.

Common mistakes to avoid

• Overcooking the potatoes: Simmer them for 3 minutes only, until almost cooked, so they hold together in the pan.
• Wet potatoes: Drain them well after parboiling or they can steam rather than brown.
• Crowding the pan: Fry in a spacious pan so the potatoes have room to colour.
• Burning the curry powder: Keep the heat at medium while frying it with the onion and chilli.
• Frying the beef too long: Deepen its colour, then return it briefly at the end to warm through.
• Cooking the eggs too early: Fry them near the end so they are ready to serve with the hash.

How to store

Refrigerate leftover hash in a covered container and use within 2 days. Reheat in a frying pan until piping hot; cook fresh eggs to serve, as fried eggs are best eaten straight away.

Frequently asked questions