Corned Beef Hash recipe - Canned (Gluten free)

Ingredients

• 4–5 mediumpotatoes
• 2.5 ml (½ teaspoon)salt
• 1 large, dicedonion
• 1 clove, mincedgarlic
• 1 can, sliced and cubed or shreddedcorned beef
• Optional; to tastefresh parsley
• 30 ml (2 tablespoons)oil
• 1, if desiredegg, for frying

Instructions

1. 1

   Parboil the potatoes

   Peel the potatoes and cut them into evenly sized cubes. Put them in a pan of water with 2.5 ml (½ teaspoon) salt, bring to the boil and cook for about 10 minutes, until slightly softened but not fully cooked. Drain in a colander and leave to steam dry.

2. 2

   Cook the onion

   Heat 30 ml (2 tablespoons) oil in a large frying pan over a medium-high heat. Add the diced onion and minced garlic and cook for 5 minutes.

3. 3

   Brown the potatoes

   Add the potatoes carefully to the pan and let them brown a little. Stir gently so the potatoes and onion cook evenly.

4. 4

   Add the corned beef

   Once the potatoes start to crisp, add the corned beef, either diced or shredded, and spread it through the pan. Cook for a further 5 minutes, until the beef is hot and the potatoes are crisp.

5. 5

   Finish and serve

   Scatter over chopped parsley and serve with a fried egg with a runny yolk, if desired.

What is corned beef hash?

Corned beef hash is an American comfort dish built around potatoes and cooked corned beef, usually fried together until browned. It is often served for breakfast, sometimes with an egg on top.

This version uses tinned corned beef to keep preparation simple. Parboiling the potatoes first helps them cook through while still allowing their outsides to crisp in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 316 calories, 12g protein, 45g carbs, 11g fat.

The potatoes provide most of the carbohydrates, while the corned beef contributes protein and some of the fat; the frying oil adds further fat. Balance a serving with vegetables such as tomatoes or greens, and use the optional egg if you want a more substantial plate.

Choosing the ingredients

Potatoes: choose a variety that holds its shape when boiled, and cut the cubes evenly so they soften at a similar rate.

Corned beef: use the can sliced and cubed, or shred it before adding. Check the label if you need the meal to be gluten free, as products can vary.

Why parboil the potatoes?

Parboiling gives the potato centres a head start before they meet the hot pan. Stop while they are only partly tender; fully cooked cubes are more likely to break up as you stir.

Steam-drying after draining matters too. Letting excess moisture escape helps the potatoes brown rather than steam.

Getting a crisp finish

Pan space: use a large frying pan and spread the potatoes out so they make good contact with the surface. If they are piled up, they will be harder to brown evenly.

Gentle stirring: turn the mixture carefully to keep the potato cubes intact. Give them time between turns to develop colour.

How to tell when it is ready

The potatoes should be tender inside with crisp, browned patches on the outside. The corned beef should be hot throughout after its final 5 minutes in the pan.

Taste before adding extra salt, since canned corned beef can already be salty.

Serving suggestions

A fried egg with a runny yolk makes a familiar topping; the yolk brings a soft, rich contrast to the crisp potatoes. Chopped parsley adds a fresh finish.

For a fuller breakfast, serve the hash with tomatoes or a simple green salad. Keep the accompaniments uncomplicated so the savoury hash stays the focus.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes so they parboil at the same rate.
• Let the drained potatoes steam dry before frying to encourage browning.
• Heat the pan before adding the onion, garlic and oil.
• Turn the potatoes gently to help them keep their shape.
• Taste the hash before adding more salt.

Variations

• Add black pepper: season the hash to taste for a little extra warmth.
• Use spring onions: scatter sliced spring onions over the finished hash.
• Add chilli: include a pinch of chilli flakes for a hotter finish.
• Serve with a fried egg: top each portion with an egg if desired.
• Add more herbs: use chopped parsley generously as a fresh garnish.

Common mistakes to avoid

• Overcooking the potatoes: boil them only until slightly softened so they hold together in the pan.
• Skipping the steam-dry: leave the drained potatoes to release moisture before frying.
• Crowding the pan: spread the ingredients out so the potatoes can brown instead of steaming.
• Stirring too often: turn the mixture gently and give the potatoes time to crisp between turns.
• Adding extra salt too soon: taste the cooked corned beef mixture first, then season if needed.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and eat within 3 days. Reheat in a frying pan until hot throughout; the potatoes may be less crisp after storage. Cook a fresh fried egg when serving.

Frequently asked questions