Here I’ll tell you the best way to make corned meat hash with canned corned hamburger. It’s fresh, flavorsome and too simple to make!
First thing you’ll need to do is begin with the spuds. We’ll be bubbling and afterward sautéing them so they’re ULTRA fresh (no bogus guarantees). A great deal of corned hamburger hash plans bring about a milder potato, yet I very much want the difference between the fresh potatoes and delicate corned meat.
A pleasant floury potato, something like a Maris Piper or Russet works pleasantly. I think that its more hard to unpleasant the edges of waxy potatoes and I discover they don’t come out as cushy in the middle, so a heating potato assortment is more best.
Ingredients:
Corned Beef Hash
- 1.6lb / 750g Maris Pipers or Russets, peeled & diced into bite sized pieces
- 1x 12oz/340g can of Corned Beef, diced into bite sized pieces
- 1/2 cup / 120ml Vegetable Oil, or other oil with high smoking point
- 1 medium Onion, finely diced
- 1 tbsp Worcestershire Sauce, plus more to taste
- 1 tsp Salt, plus more to taste
- 1/4 tsp White Pepper, or to taste
To serve
- 4 Fried Eggs, to serve
- Brown Sauce
Instructions:
- Place potatoes in a large pot and fill with cold water. Add 1 tsp salt then bring to a boil until knife tender. Drain (don’t rinse) then leave in the colander to steam dry. Preferably until they stop steaming, but a minimum of 5mins. Shake the colander to rough the edges on the potatoes.
- Heat up 1/2cup / 120ml oil in a large frying pan (or enough to comfortably fill the base of the pan). Turn onto a high heat, and when the oil is nice and hot carefully add the potatoes. Fry the potatoes, tossing occasionally until golden and crispy (this can take around 15mins, depending on the size of your spuds).
- Once crispy, discard excess oil, leaving around 1 tbsp left in the pan. If you want to keep the potatoes extra crispy remove them from the pan and add back in right at the end (see notes).
- Add in onion and fry for 3-5mins until soft and starting to brown. Add in corned beef, 1 tbsp Worcestershire sauce and 1/4 tsp white pepper. Toss the pan to combine everything and heat the corned beef through. Try not to stir too much or the corned beef will go mushy.
- Serve individual portions with a few more drops of Worcestershire (optional), some brown sauce (optional) and a fried egg on top. Enjoy!
Notes:
- Crispy Corned Beef Hash – The potatoes will be ultra crispy once they’re fried (no false promises). They soften slightly when you add the onions and Worcestershire sauce. I quite like this, because the surfaces become quite rough and give you that iconic ‘hash’ texture. If you want to keep the potatoes extra crispy then remove from pan, fry the onions stir in the corned beef and Worcestershire sauce, then stir through potatoes at the end just before serving.
- Salt – I tend not to season with salt at the end as corned beef is fairy salty. Plus the potatoes are quite well seasoned after boiling in salted water. However, work to taste and add more salt if you want to!
- Leftovers/Reheating – Allow to completely cool then tightly cover in the fridge for 3-5days. Reheat in a pan over medium heat straight from the fridge until the potatoes crisp up again and the corned beef is hot all the way through.
- Calories – assuming 1/4cup oil is soaked up, 1/2 tsp salt is soaked up and served with no egg or sauce.
