Sometimes, you need a good meal that is not only comforting but, filling and delicious. In this case, there is nothing better than a good British corned beef hash. It’s quick and very simple to make, even for people whose cooking skills are not up to par. Even better, this meal is perfect not only for relaxed Sunday lunches but even for special dinners with guests. It’s also suitable to eat as a light, leftover meal the following day.
There are plenty of good British corned beef hash recipes on the internet and in various cookbooks but, not all are beginner friendly and some require too much prep time which is challenging for cooks looking for a quick meal. Fortunately, we have a simple, quick and trustworthy recipe that you can try should you want to make this delicious British gem:
- Total cooking time: Approximately 45 minutes
- Preparation time: 5-10 minutes
- Cooking time: 30-35 minutes
- Serves: Up to 4 people
- Nutritional value: 600 calories
British Corned Beef Ingredient:
- 2 onions (large, peeled and sliced into fine pieces)
- 4 Tbsp or 57g unsalted butter
- 450g or 2 1/4 cups potatoes (unpeeled, washed. Cut them into cubes of approx. 1/2 inches)
- 400g corned beef cubes (approx. 1 inch size)
- 700ml or 3 cups hot stock (beef flavoured)
- 4 Tbsp or 59ml Worcestershire sauce
- 4 Tbsp frozen peas
- 2 Tbsp or 30ml wholegrain mustard
- 4 large eggs (free range for a healthier option)
- 2 Tbsp oil (preferably vegetable but can be substituted with olive, sunflower etc.)
*This recipe can be altered according to your dietary requirements and preferences.
British Corned Beef Recipe:
- Start off by heating your unsalted butter in a big pan or skillet. Take care not to overheat the butter as it could ruin the taste; it should not be scorching hot, just hot enough to sauté your onions.
- Sauté the chopped onions and take caution not to overcook or burn them.
- Into your pan/skillet, add your chopped potato cubes then fry them until they have all been coated in the heated butter. It is possible to add extra butter to ensure all the potatoes are properly coated but do not add too much as that can affect the flavour of your meal.
- Once the potatoes are fully coated, allow them to cook for an additional 3 to 5 minutes. Stir them occasionally so they don’t stick to the pan/skillet.
- Next, pour in the stock and allow to boil gently for 30 seconds to 1 minute before lowering your temperature. Cook the potatoes, stock and onion for an extra 3 minutes before adding your Worcestershire sauce, cubed beef and mustard.
- Cook the meal for 15-20 minutes, making sure to stir occasionally but not too much. Over-stirring your meat and potatoes will cause the pieces to break since they are so small.
- Once the meat and potatoes are cooked, lower the heat even further and add your peas. This step is optional and can be skipped altogether if you please.
- Stir the hash gently and leave it to simmer for a while.
- For the eggs; heat your oil in a separate large pan. Again, take care not to overheat.
- Fry the eggs in the pan, 2 at a time. The best tip is to crack them in and baste gently with your hot oil until the whites are nice and firm. Ideally, you want the yolk to be soft but it can be cooked further for people who prefer firmer yolks.
- Turn the heat off your hash and serve accordingly, placing a cooked egg on top of each portion of hash. You can add some extra seasonings like salt and pepper or garnish with parsley etc.
Note: You can cut down on your cooked eggs or increase them depending on how many people you are serving.