Today I wanted to share one my of my favourite comfort foods – corned beef hash. I’m afraid there are no pretty pictures of this recipe and no amazing close ups to show you how gorgeous it looks because let’s face it, corned beef hash isn’t a pretty meal.
No amount of clever photos or photo props are going to make it look anywhere near as good as this delicious meal actually tastes so I’m just going to go with it and hope you try it so you can see for yourself that it tastes way better than it looks.
Simple but yummy corned beef hash
750g-1kg boiled potatoes (depending on how many people you’re serving)
1-2 tins baked beans (I use 1 tin if I’m using 750g potatoes and 2 tins if I’m using more potatoes)
1 tin corned beef chopped into small cubes
1/2 chopped onion (optional)
1-2 eggs per person
This is the easiest recipe ever and is great to use up leftover potatoes or you could just do what I do and cook extra when I’m boiling potatoes for tea and pop half of the cooked potatoes in the fridge to use to make this the next day. It’s also really flexible as you can use more or less of anything and it’s still delicious!
In a large frying pan, use a fork to gently crush your cooked and cooled potatoes (see he photo above) before frying them in some olive oil until they’re hot. I like to get them quite crispy which I do by not stirring them much at all while I’m cooking them – the crispiness of the potatoes is my favourite part of this meal! I don’t usually add chopped onions to my corned beef hash but I know some people like them so if you do fancy adding them in, this is where I would add them.
When the potatoes are as crispy as you want them to be add in the beans and the corned beef and give it all a good stir and cook until it’s heated through.
At this point, I would usually add in the eggs by making a well in the corned beef hash for each egg and cracking the eggs into them. Turn down the heat a little so your corned beef mix doesn’t stick to the bottom of the pan and let your eggs cook away in the mixture. They’ll cook quicker if you pop a lid on the pan for a couple of minutes.
When the eggs are cooked, serve it up and enjoy!
As I was all out of eggs we just had it without today and it was just as delicious as ever although I did add a little dash of Lea and Perrins Worcester sauce for a bit of spice instead. 😉
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