Preparing Corned Beef Hash
First thing you’ll want to do is get started with the spuds. We’ll be boiling and then pan frying them so they’re ULTRA crispy (no false promises). A lot of corned beef hash recipes result in a softer potato, but I much prefer the contrast between the crispy potatoes and soft corned beef. Whilst boiling potatoes is indeed fairly straight forward, here’s a few tips that will specifically help you with this recipe:
Cold Water – Start the potatoes off in cold water, so as the water heats to a boil they’ll cook more evenly through the centre. Salt – Potatoes suck up salt like a black hole, so season the water well. Steam Dry – Once they’re knife tender, drain and leave them to steam dry. The more they steam, to more moisture escapes, the easier they are to get crispy and the fluffier they’ll be in the middle. Shake it up! – When they’re in the colander give it a good shake. This will rough the edges of the potatoes and ensure they go extra crispy.
What potatoes to use?
A nice floury potato, something like a Maris Piper or Russet works nicely. I find it more difficult to rough the edges of waxy potatoes and I find they don’t come out as fluffy in the centre, so a baking potato variety is more preferable. Process shots: add potatoes to pot (photo 1), add cold water and salt and bring to boil until knife tender (photo 2), drain, steam dry and shake colander (photo 3).
Crispy Corned Beef Hash
The best way to make corned beef hash is in a frying pan, with a good amount of oil. You’ll essentially want to shallow fry the spuds. Once they’re crispy, you can discard the oil and continue making the corned beef hash. You only need enough oil to fill the base of the pan, so it’s not a huge amount.
What kind of corned beef to use?
For me it’s always gotta be the canned stuff, and I have no shame in saying that 😂 It’s definitely more traditional, at least here in the UK anyway.
What can I add to corned beef hash?
Along with the potato and corned beef, here’s what you’ll need:
Worcestershire sauce – This deepens the flavour and soaks into the corned beef to inject a little moisture. Onion – Goes perfectly with both the potatoes and corned beef. Bulks out the hash and adds a touch of flavour. White Pepper – This adds a gentle kick of heat.
Besides that you really don’t need anything else. Corned beef hash is more about technique and bringing out the best in the few ingredients you’re using. Process shots: heat oil in pan (photo 1), add potatoes (photo 2), fry then drain oil (photo 3), add onion (photo 4), fry until softened (photo 5), add in corned beef, Worcestershire sauce and pepper (photo 6).
What goes with corned beef hash?
To serve, I highly recommend a fried or poached egg per serving. Mopping up a runny yolk with corned beef hash is literally one of my favourite hobbies. Alongside this, I usually serve with brown sauce, but this is optional.
Can I store leftovers and reheat?
Yup! Just allow to cool and tightly cover in the fridge. Reheat in the pan until hot and crispy again.
Can I use leftover corned beef (not canned)?
Yep, just dice into cubes and go from there.
And there we have it! All my top tips for the best corned beef hash. If you like the look of this recipe I’ve got a funky feeling you might like my Spam Fritters! For more similar recipes check out these beauties too:
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Alrighty, let’s tuck into the full recipe for this corned beef hash shall we?!
How to make Corned Beef Hash (Full Recipe & Video)
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