Ingredients
Serves: 4
- 340g tinned corned beef
- 3 tablespoons Worcestershire sauce
- 2 teaspoons French's® or Dijon mustard
- 1 large onion
- 600g potatoes
- 2 tablespoons olive oil or vegetable oil
- salt and ground black pepper
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Get your can of corned beef and cut into 1cm-ish pieces or break it up by hand for a more rustic look.
- Combine the Worcestershire sauce and mustard in a cup and pour over the corned beef, stir to combine. Set this aside for later.
- Slice the onion.
- Wash the potatoes and cut into 1 cm cubes, leaving the skin on, place the cubes in a saucepan. Pour enough boiling water from the kettle to almost cover them, then add salt and simmer for 8 minutes with the lid on.
- Drain the potatoes and set aside.
- Fry the onions in the frying pan with oil until they are golden brown.
- Put the heat on high, add the drained potatoes and toss these around with the onions. Add more oil if necessary.
- Add the salt and pepper. Season to your taste.
- Keep turning the mix, After about 6 minutes, add the beef and continue to toss everything around to allow the beef to heat through (about 3 minutes).
Tip
Add a bit of Tabasco if you like it hot.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(10)
Reviews in English (8)
This is how I make my Corned Beef Hash but I fry the onion and the corned beef before adding the cooked potato cubes. I don't add mustard and Worcestershire Sauce, as this can be added afterwards to taste. (See my photo!) - 06 Oct 2012
Very tasty, everyone loved it, just added a poached egg on top! - 04 Sep 2014
One of my favourites as a kid. Thanks Mum. Xx - 17 Apr 2014