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Corned beef hash with baked beans recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Corned beef

Comfort food, pure and simple, using storecupboard ingredients. Serve with fried egg and grilled tomato for a hearty breakfast or brunch, or on its own with some green veg for supper.

713 people made this

IngredientsServes: 6

  • 4 large King Edward potatoes, peeled and cubed
  • 1 (420g) tin baked beans
  • 1 (340g) tin corned-beef, broken into pieces
  • 1 dash Worcestershire sauce
  • 75g (3 oz) grated Cheddar cheese

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Preheat the oven to 200 C / Gas mark 6.
  2. Place the potatoes in a large pot with just enough water to cover. Bring to the boil and simmer until tender, about 10 minutes. Drain and mash, flavouring with milk, butter, salt or however you normally like to make them.
  3. Pour the baked beans into the bottom of a 1.5 litre casserole dish. Place the corned beef on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with the mash.
  4. Bake uncovered for 25 minutes in the preheated oven. The mash should start to crisp, but not yet brown. Top with the cheese and return to the oven. Bake for another 15 to 20 minutes or until cheese is browned.

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Reviews & ratingsAverage global rating:(62)

Reviews in English (67)

Very nice also added finely chopped onion on top of corned beef. will defenatly make again-12 Oct 2011

I made this simple meal but i used carrots in with the mash and baked beans with sausages. the kids and my partner love it thanx xxx-12 Nov 2011

Used different ingredients.add finelt chopped fried onions-19 Nov 2009


Recipe Summary

  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 1 (14 ounce) can baked beans
  • 1 (12 ounce) can corned beef, chopped
  • 2 tablespoons tomato puree
  • 1 dash Worcestershire sauce
  • 2 cups mashed potatoes
  • 1 cup shredded extra-sharp Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.

Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.


Corned Beef Hash Recipe

This corned beef hatch is a mixture of diced corn, potato and oignon, all of which are cooked in a tender golden brown. Top up with a fried and the perfect heavenly choice for breakfast!

I'm careful to save some of my remaining slow cooker maize bread to make this simple and savory hash when St. Patrick's Day comes around.

One of St. Patrick's Day's best parts is the remains! I make sure that I still produce a lot of corned beef so that I have some sandwiches to hand and this hash. It's simple, but absolutely satisfactory.

How do you make corned beef hash?

It begins with onions that are cooked until they are sweetened in a mixture of butter and olive oil. Go in the pan and cook the potatoes until it is golden brown. The next step is the addition of cooked maize beef. Cook the potatoes and the beef until they are both crispy and brownish. Sprinkle with a fried and pancakes and you are prepared to eat.

Tips for the perfect hash

Cut the pumpkin in 1/2 centimeter cubes – bigger sections take longer to cook in a pot.

If you don't have any remaining corn beef brisket, in the deli section of most grocery stores, you can buy ready corn beef. Break the corned beef into 1/2 inch cubes to match the potatoes.

I like peeled Russian potatoes, but even Yukon gold or red potatoes works in other varieties. Also a different twist can be made of sweet potatoes!

This dish is available for breakfast , lunch or even an unexpected meal.

Although I'd rather serve my easily, I've served this hash with a stack of scrambled and great results. Willowed are also an excellent alternative.

Corned beef hash variations

This is a basic recipe which you can dress up with other ingredients.

  • Protein: No beef from corn? Try the pastrami, brown sausage and bacon with this recipe.
  • Vegetables: You may add to this hash vegetables like peppers, mushrooms, or even greens including spinach or kale.
  • Cheese: I love sprinkling some white shredded cheese over my hash for a taste that I don't have a conventional topping. Cheese:
  • Herbs: Not on side parsley? Test new thyme or cabbage sprinkling instead.

What goes well with corned beef hash?

Corned beef hash is often eaten as a morning meal and is a good match for other favored Irish dishes such as hot cod or soda. A traditional Irish breakfast is served alongside this hash with food, sausages, bacon, baked beans, mushrooms and tomatoes. Even with a simple green salad or steamed vegetables like asparagus, green boobs and broccoli, you can pair your hash.

This hash blends savors and textures perfectly and is the ideal way to use remaining maize beef.

Corned Beef Hash

This corned beef hatch is a mixture of diced corn, potato and oignon, all of which are cooked in a tender golden brown. Top up with a fried and the perfect heavenly choice for breakfast!

  • Course Breakfast
  • Cuisine American

  • Prep Time 15 minutes
  • Cook Time 35 minutes
  • Total Time 50 minutes
  • Servings 4
  • Calories 292kcal

Ingredients :

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup diced
  • 2 cups Russet potatoes diced
  • 2 cups corned beef diced
  • 1 teaspoon garlic minced
  • salt and pepper to taste
  • 2 tablespoons chopped parsley
  • 4 fried

Instructions :

  • In a pot over medium heat, cook the butter and oil. Attach the onion, or once softened, cook for 3-4 minutes.
  • Attach the pumpkin and taste salt and pepper. Go on salt quickly because in corned beef you have plenty of salt!
  • Cook the potatoes and stir regularly for 10-15 minutes, under tender.
  • Cover the pot with maize beef. Cook , stirring regularly, until the meat and the potatoes are crispy and browned. It should take about eight to ten minutes.
  • Attach the garlic and cook for another minute. Fill up the hash with the fried eggs. Then serve. Sprinkle with parsley.

Nutrition :

Calories: 292kcal | Carbohydrates: 16g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 742mg | Potassium: 510mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 21mg | Calcium: 18mg | Iron: 2mg


Corned Beef Hash With Baked Beans

Comfort food, pure and simple, using storecupboard ingredients. Serve with fried egg and grilled tomato for a hearty breakfast or brunch, or on its own with some green veg for supper.

  • 4 large King Edward potatoes, peeled and cubed
  • 1 (420g) tin baked beans
  • 1 (340g) tin corned-beef, broken into pieces
  • 1 dash Worcestershire sauce
  • 75g (3 oz) grated Cheddar cheese
  1. Preheat the oven to 200 C / Gas mark 6.
  2. Place the potatoes in a large pot with just enough water to cover. Bring to the boil and simmer until tender, about 10 minutes. Drain and mash, flavouring with milk, butter, salt or however you normally like to make them.
  3. Pour the baked beans into the bottom of a 1.5 litre casserole dish. Place the corned beef on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with the mash.
  4. Bake uncovered for 25 minutes in the preheated oven. The mash should start to crisp, but not yet brown. Top with the cheese and return to the oven. Bake for another 15 to 20 minutes or until cheese is browned.

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Fry the onion, then the potatoes for corned beef hash

Add oil to a large skillet (or a Dutch oven) and put it on the stove on medium heat. Once the oil has warmed, fry the onion, stirring regularly for about 1 minute, until the onion begins to grow fragrant and translucent.

Then, add the cubed potatoes to the pan and continue to fry on medium heat for about 20 minutes, stirring regularly and cooking until the potatoes have evenly turned brown. Note that they will still be semi hard. Add a pinch a salt to the pan and stir everything around a few more times. Do make sure to keep the heat to medium during this step — not low.

"One mistake to avoid is to make sure that your potatoes will not be overcooked," says Olayinka. "Be sure to crisp them up beforehand by frying them like the recipe says and do not leave them to overcook in the pan as it will result in mashed potatoes."


What Makes A Good Breakfast Hash

You can pretty much throw anything at a hash. ‘Hash’ is derived from the French ‘hacher’ meaning “to chop”.

A hash recipe typically contains chopped meat, potatoes, and spices. It became very popular in Britain and France during the second world war.

Many other countries have their own versions of hash. Some use sausage, others use ground beef, spices also fluctuate region to region. Even vegetables can be substituted or added, such as bell pepper.

But here in our home we usually stick to our favored corned beef hash or sometimes a roast beef hash to mix it up.


Baked Corned Beef Hash.

The kind of day where I just couldn't get my act together, and make up my mind what I wanted to cook for our supper. I spent a while looking through my cookbooks, but nothing was tempting me at all. I wanted something quick and easy, but at the same time filling, and let's not forget . . . tasty!!

I hadn't gone grocery shopping yet, and in all honesty fresh ingredients were rather low on the ground.

I had potatoes and eggs, some onions and a few red peppers. I had picked up a nice tin of chunky corned beef the last time I was in Marks and Spencers.

In the end I decided to make us a nice Corned Beef Hash for our supper. It went down a real treat with my meat and potatoes loving husband, and, in all honesty, I rather enjoyed it myself.

*Baked Corned Beef Hash*
Serves 4
Printable Recipe

Store cupboard favourite. Quick, easy, cheap and cheerful! Perfect for those nights when you are lacking in inspiration and ingredients. You can serve this topped with either a poached or fried egg if you wish. Delicious!

4 large potatoes, peeled and cut into cubes
1 TBS vegetable oil
1 onion, peeled and diced
1 red pepper, deseeded and chopped
1 large tin of corned beef, chopped
1 to 2 TBS creamed horseradish
142 ml of double cream (a scant 1/2 cup)
salt and freshly ground black pepper to taste
chopped fresh flat leaf parsley to garnish

Boil the potatoes in a pot of lightly salted water for about 5 minutes. Drain well and allow to dry slightly before proceeding.

Heat the oil in a large skillet. Add the onion and peppers. Cook for about 5 minutes until they begin to soften. Tip in the dried potatoes. Cook and stir for about 10 minutes until they start to turn golden brown. Stir through the corned beef. Season to taste with salt and pepper. Whisk the cream and horseradish together. Fold into the hash.

Preheat the oven to 200*C/ 400*F/ gas mark 6. Tip the hash into a lightly buttered casserole dish, leaving it a bit craggy. Place into the oven and bake for about 15 to 20 minutes, until bubbling and beginning to brown.

Note - If desired you can top the hash with some grated strong cheddar cheese and pop it under the grill to toast.


Grocery List

WHAT YOU’LL NEED TO BUY:

  • 1 pound Russet potatoes
  • 1 medium yellow onion
  • 4 cloves garlic
  • 1 bunch parsley
  • 4 large eggs
  • 1/2 Pint heavy cream
  • 1 stick butter
  • 2 cups shredded corned beef (you can use leftovers or cook one for this recipe.)
  • Optional: Chili oil, for drizzling before serving

PANTRY ESSENTIALS:

Ingredients I’m assuming you already have in your pantry. But, if not, make sure to buy them as well!

  • Salt
  • Pepper
  • Vegetable oil, for frying the eggs.

Corned Beef Hash Recipes: One Pot

Corned beef hash recipes aren’t difficult, in fact it’s probably one of the easiest meals to cook you can think of! Yes, you can overcomplicate it, but it’s possible to have hot corned beef hash on a plate in under 10 minutes.

This is a one pot corned beef hash recipe that uses a couple of food cheats:

  • Using tinned corned beef, instead of fresh
  • Using tinned potatoes instead of peeling/par-boiling fresh potatoes
  • Using the microwave oven to get it heated through quickly before browning in an oven or under the grill.

Essential Ingredients:

  • 1 tin of corned beef, I used a regular sized tin of 340 grams
  • 1 tin of potatoes, I used a medium sized tin, weighing 560grams, 240 grams drained weight

Optional Ingredients:

With optional ingredients, these are what I used in this corned beef hash recipe – and it’s up to you whether you use them. After all, cooking shouldn’t be hard and you shouldn’t be put off if you’ve not got any of these:

  • 50 grams of frozen chopped onions, or you can use 1/2 a small onion
  • A big splash of Worcestershire sauce
  • A big splash of tomato ketchup
  • 25 grams of grated cheddar cheese for the topping.

One Pot: In order to make this in one dish you will need to have a baking dish that holds a good quantity of food and is microwave safe and oven safe. Personally, I didn’t make this today in one dish, but it’s possible if you have the correct type/size of dish. A Pyrex casserole dish would fit the criteria of being both microwave safe and oven safe.

Serves 2: It is possible to eat all of this on your own, especially if you’re hungry, but it will serve two people my corned beef hash today weighed 725 grams. That’s why I chose to split it across two dishes today and to pop one into the fridge, covered, to eat within 3-4 days.

  1. Open the can of corned beef, chop it up as small or large as you wish
  2. Open and drain the tin of potatoes and cut down the potatoes to be the size of chunks you wish
  3. Combine the corned beef, potatoes and onion in one dish
  4. Add the splash of Worcestershire sauce and tomato ketchup and combine those in if you’re using them
  5. Microwave the mix for 2-3 minutes – this is purely to get it all hotter. All the ingredients are “already cooked”, so there’s no worry about whether the food is safe. This stage is just to get it hotter, to reduce the oven baking time.
  6. Optional: top the mix with cheddar cheese
  7. Place the dish in a pre-heated oven at 190°C and bake for 15 minutes on the top shelf until the top’s nicely browned. How long it takes depends on you as you choose the colour you like it to look!
    Toaster oven meals: If cooking this in a toaster oven, there’s no pre-heating required, put it into the oven with the top and bottom elements on and set the timer to 15 minutes.
    Grill only: If you’ve only got a grill, it’s fine to just brown the top for 5-10 minutes, just check the corned beef and potatoes are heated through before you pop it under the grill.
  8. Serve – I like corned beef hash with baked beans!

Corned beef used to be considered a cheap food, but the price rocketed in recent years. If you keep an eye out it’s still possible to pick up a tin for £1.50. Tinned potatoes can be picked up for 15-20p. The cost of this, including onions, Worcestershire sauce, tomato ketchup and cheddar cheese was under £1.90 and it serves two a good sized portion.

Half Price Meals:

This works out at £2.62/Kg – compared to a shop bought corned beef hash which might cost closer to £5-£6/Kg.

Can You Freeze Corned Beef Hash?

Corned beef hash can be frozen either before you cook it, or if you’ve cooked too much and want to portion it up or use the leftovers in the future.

Simply freeze it in a freezer-safe bag or container. To defrost you can either pop it in the fridge or use a microwave to defrost it before completing the cooking in the oven or under the grill.


Corned Beef Hash

Corned beef hash with baked eggs is a quick and easy way to satisfy your hunger after a fun day celebrating St Patrick’s Day. This is a hearty brunch dish that will use up your leftover corned beef and soak up all that green beer!

Hash is a dish consisting of chopped meat, potatoes, chopped vegetables, and spices that are cooked together. The possibilities are endless!

HOW TO MAKE CORNED BEEF HASH WITH BAKED EGGS

In an ovenproof skillet over medium heat, melt some butter and sautee some diced onions and minced garlic until translucent, about 3-5 minutes. Add some frozen hash browns and cook another 5-7 minutes. Add some fresh spinach and cook until wilted, about 3-5 minutes.

Add your left over corned beef, some grated cheese, some worcestershire sauce, and mix together. Taste and season with salt and pepper, if needed.

Artzy Foodie Tip: Feel free to add in any vegetables you have on hand along with the onions and garlic. Just be sure to cut them into the same size pieces as the onion so that they all cook evenly.

Make 4 “wells” in the mixture and crack an egg in each “well”.

Artzy Foodie Tip: This can be prepared in one large pan or the hash can be separated in to 4 smaller oven safe dishes and baked for individual servings.

Bake at 375 degrees for 8-10 minutes until the eggs are cooked to your liking, and serve with some crusty bread for dipping.

As the Irish say, “May neighbors respect you, trouble neglect you, the angels protect you, and Heaven accept you”. And, may you enjoy some corned beef hash along the way.

If you like this recipe, you might also like my
Toasted Reuben Sandwich

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