Corned Beef Hash is a classic dish of beef, potatoes, garlic, onions and spices. Not to mention several others spices and sauces to build the layers of flavours. I always serve mine at breakfast or brunch with a copy of fried eggs sitting on top. People believe this dish started in Ireland, but other believe it originated in America whilst the name comes from the French verb “hacher” which means to chop. Where ever it comes from it is divine. I normally don’t serve anything else with this dish except a mug of piping hot coffee. It is amazing how quiet people go when this is served.
Corned Beef Hash
Nothing quite beats a plate of corned beef hash with a couple of perfectly cooked eggs.
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Servings: 6 people
Calories: 339kcal
Ingredients
- 2 tbsp butter 30 ml
- 1 small onion finely chopped
- 1 clove garlic finely chopped
- 3 cups corned beef 500-750 ml, finely chopped
- 4 medium potatoes peeled and diced
- 1/4 cup water 60 ml
- 3 tbsp ketchup 45 ml
- 1 tsp Worcestershire Sauce 5 ml
- 1/4 tsp nutmeg 1 ml
- 1 pinch Salt to taste
- 6 large eggs free range
- 1 pinch ground black pepper to taste
Instructions
- Melt the butter in a heavy skillet over moderate heat.2 tbsp butter
- Add the onion and garlic and saute for about 5 minutes, until tender.1 small onion, 1 clove garlic
- Add the remaining ingredients, except the eggs, and bring to a boil.3 cups corned beef, 4 medium potatoes, 1/4 cup water, 3 tbsp ketchup, 1 tsp Worcestershire Sauce, 1/4 tsp nutmeg, 1 pinch Salt, 1 pinch ground black pepper
- Reduce the heat and cook covered for 45 minutes, stirring occasionally.
- Break the eggs into wells you have made in the hash and cook, covered, an additional 10 to 15 minutes, until the eggs are cooked to the degree you prefer.6 large eggs
- Serve immediately.
Notes
Originally from Ireland but more people believe it is American.
Nutrition
Calories: 339kcal | Carbohydrates: 3g | Protein: 22g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 127mg | Sodium: 1432mg | Potassium: 209mg | Fiber: 0.04g | Sugar: 2g
16 comments
A quick tasty dish that is perfect for busy weekdays.we all enjoy it and the eggs is the perfect topping.
Everything cooks in one pan, and the result is packed with flavour. The nutmeg adds a lovely depth, and the eggs cooked in the wells make it feel extra special.
The instructions were clear and easy to follow, and the result was a warm, satisfying breakfast. The ketchup and Worcestershire sauce added just the right amount of tang and sweetness and a sprinkle of fresh parsley at the end gave it a fresh finish.
The corned beef hash turned out deliciously savoury with a lovely balance of flavours.
While this recipe is solid, I found it a bit mild for my personal taste. The Worcestershire sauce and nutmeg add depth, but I ended up tossing in some chilli flakes and smoked paprika to give it more oomph.
My family loved this dish! It’s hearty, full of flavour, and incredibly filling. The eggs cooked beautifully, though I had to leave them a little runny for the kids’ preference.
This recipe is a lifesaver for anyone who wants a hearty, satisfying meal with minimal cleanup.
The eggs nestled in the hash were a delightful touch, making it feel more like a complete meal. However, I found that 45 minutes of cooking made the potatoes slightly too soft for my liking.
The hint of nutmeg adds a surprising warmth, elevating the dish beyond the ordinary. I did find that adding a bit more Worcestershire sauce gave it an extra tang. This is comfort food at its finest—simple, flavourful, and satisfying.
This corned beef hash is an excellent way to use up leftovers! I had some leftover corned beef from a roast dinner, and it worked perfectly.
The only issue I had was with stirring—the hash started to stick to the bottom of the pan, so I suggest keeping an eye on it during the 45-minute simmer.
This recipe is everything I hoped for in a hearty, comforting dish. The combination of corned beef, potatoes, and the perfectly cooked eggs brought nostalgic flavours to my breakfast table.
The eggs were a nice touch, but the potatoes took a bit longer to soften than I expected. Good base recipe, but could use more spice for those who like bolder flavours.
The eggs cooked perfectly in the wells, and the final presentation looked as good as it tasted. The nutmeg is subtle but gives the hash a unique twist. I’ll definitely keep this recipe in my collection.
This dish was a breeze to make and incredibly versatile. I made it for brunch and added a handful of chopped bell peppers for a pop of colour and extra veggies.
I served it with a side of crusty bread, and it was perfection. A new favourite in our household.