Canned Corned Beef Hash
Corned beef hash with eggs and baked beans makes a perfect breakfast for dinner. Corned beef hash is such a versatile dish that can be served any time of the day and is a family favorite. It is a simple yet satisfying meal that can be made in under 30 minutes. It is a perfect meal for busy weeknights or lazy weekend mornings or brunch.
Why you will love it
- This recipe is made with canned corned beef, making it super affordable. It is also a great way to use any leftover corned beef if you have cooked one yourself.
- A family favourite
- A cheap meal that doesn’t compromise on flavor: Using just a few handful of ingredients and you are still guaranteed a delicious meal.
- This will take you right back to your childhood.
- It is comforting and filling, especially when served with eggs and baked beans. You can even serve it with toast.
Related recipe: baked potatoes and onions
What you will need
Potatoes: Use waxy potatoes for this recipe as they hold their shape when boiled.
Onion: there is no hash with some sauteed onions. This gives the spuds an amazing flavor without the use of other ingredients.
Olive oil
Unsalted butter: This is an optional ingredient, but it makes the potatoes buttery, which adds extra richness to the meal without doing too much.
Canned corned beef: You can substitute it with homemade or leftover corned beef.
Red pepper flakes
Salt and pepper
To serve: Fried egg and Baked beans
How to make canned corned beef hash
Add the cubed potatoes to a saucepan and cover with cold water and salt to taste. Stir to combine. Bring to a boil for 6-8 until tender. Keep an eye on it. You want it to be just fork-tender and still firm, holding its shape. Drain and set aside to steam dry.
Place a heavy bottom nonstick skillet or frying pan on medium-high heat. Add butter and olive oil and heat until hot and butter melted.
Add chopped onions and saute for about 1 minute. Stirring so it doesn’t burn.
Increase the heat to high. Add the drained potatoes to the onions. Allow to cook undisturbed for 1 minute, then stir to move it around the skillet. Cook for 5-6 minutes, stirring intermittently until the potatoes have a bit of color on them. It will be slightly golden brown at this point.
Add cubed corned beef to the potatoes. Season with salt, black pepper and red pepper flakes and carefully stir to combine. Be careful not to break the corned beef too much. Cook for 2-3 minutes, stirring intermittently to allow the corned beef to have some color on it and warm through.
Take it off the heat and garnish with chopped parsley.
Serve with fried eggs, baked beans and toast if desired. Enjoy
Watch how to make it
How to store and reheat
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a pan over medium heat or microwave until heated through. I do not recommend freezing this meal.
More recipes you will love
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Instant pot Guinness beef stew
Canned Corned Beef Hash
Ingredients
- 650 g Potatoes washed, peeled and cubed to similar bite sizes
- 1 medium onion finely chopped
- 2 Tablespoons Olive oil
- 1 Tablespoon unsalted butter
- 340 g Canned corned beef chopped into chunks (12oz)
- Red pepper flakes to taste
- Salt and pepper to taste to taste
To serve
- Fried egg
- Baked beans
Instructions
- Add the cubed potatoes to a saucepan and cover with cold water and salt to taste. Stir to combine. Bring to a boil for 6-8 until tender. Keep an eye on it. You want it to be just fork-tender and still firm, holding its shape. Drain and set aside to steam dry.
- Place a heavy bottom nonstick skillet or frying pan on medium high heat. Add butter and olive oil and heat until hot and butter melted.
- Add chopped onions and saute for about 1 minute. Stirring so it doesn't burn.
- Increase the heat to high. Add the drained potatoes to the onions. Allow to cook undisturbed for 1 minute, then stir to move it around the skillet. Cook for 5-6 minutes, stirring intermittently until the potatoes have a bit of color on them. It will be slightly golden brown at this point.
- Add cubed corned beef to the potatoes. Season with salt, black pepper and red pepper flakes and carefully stir to combine. Be careful not to break the corned beef too much. Cook for 2-3 minutes, stirring intermittently to allow the corned beef to have some color on it and warm through.Take it off the heat and garnish with chopped parsley.
- Serve with fried eggs and baked beans and toast if desired. Enjoy
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious weeknight recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and Facebook and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
