Posted: 31 January '12 by Niall
If there’s one dish that always reminds me of my Dad it’s this one – a hearty and comforting corned beef hash.
It’s incredibly easy to make – not exactly a one-pot-wonder, but not far from it, and you don’t have to be too precise when you’re adding the ingredients.
Filling and warming, it’s perfect for these cold Winter’s day, and for those days when you have to cobble something together for dinner but you don’t have much in the food cupboard: a few potatoes, an onion and a tin of corned beef is all you need. That said, we’ve splurged in this recipe and used some fantastic corned beef from McCartney’s butchers in Moira. It really did make a huge difference and we’d recommend getting your hands on some too – the texture of their corned beef is wonderful, and the flavour is so rich and salty, definitely worthy of those Great Taste Awards.
I didn’t use baked beans when I made this recipe but they’re a great addition and really turn the dish into one of those “stick to the ribs” dinners that Dad loved.
You can see the photos here:
- 500g corned beef, roughly chopped into large cubes
- 4 large eggs
- 2 tablespoons Worcestershire sauce
- 1 large onion, roughly diced
- 300g-400g potatoes (we used Maris Pipers) peeled and cut into chunks
- 3 tbsp lard or oil
- 2 tbsp dried thyme
- Freshly cracked black pepper
- 2 tins of baked beans (optional)
You’ll need 2 frying pans, one large and deep the other small, and a deep saucepan.
- Par-boil your potatoes in a saucepan until they’re still firm but softening at the edges.
- Drain the potatoes, cover them with a tea-cloth and leave them to one side to steam and cool.
- Take a big, deep frying pan and heat 2 tbsp of the oil over a medium-high heat.
- Chop the potatoes into cubes and place them in the heated oil.
- Allow the potatoes to crisp at the edges, tossing them occasionally to make sure they brown evenly.
- When the potatoes have fried, empty them into a bowl and leave to one side.
- Lower the heat in the frying pan to low.
- Add the corned beef and onion, stirring occasionally so the onion softens and the corned beef starts to break apart – if you’re using McCartney’s corned beef the meat will fall apart almost immediately – about 5 minutes should do it.
- When the onion has softened and the corned beef has heated through, sprinkle the dried thyme and Worcester Sauce over the meat and stir through the mixture.
- If you are adding baked beans to the hash, now’s the time to do it – just empty them into the pan and stir the beans through the hash.
- Add the fried potato to the ingredients in the frying pan and toss the contents so the potato is mixed through.
- Keep the hash warm by reducing the heat right down and prepare the fried eggs.
- Using a fresh frying pan, fry the eggs in the remaining 1 tbsp of oil over a low heat.
- When the eggs are ready, spoon the corned beef hash onto a plate, sprinkle some cracked black pepper over the hash and place one of the fried eggs on top.
You can contact McCartney’s butchers:
McCartney’s Of Moira
56-58 Main Street,
You can also find McCartney’s on Google Maps.
Corned beef hash is usually eaten as a breakfast dish in America, although I can’t imagine tucking into something this filling so early in the day.
Why is it called “corned” beef? It’s a reference to the old English word for “grain”, as in the grains of salt used for curing the beef.