Potato and corned beef hash

Potato and corned beef hash


35 people made this

About this recipe: A filling, budget meal for all the family. Serve with crusty bread. If there is too much liquid, add a little instant beef gravy mix to thicken it.

Serves: 4 

  • 1 onion, chopped
  • oil for frying
  • 4 to 6 white potatoes, peeled and cubed
  • 3 to 4 carrots, peeled and cubed
  • 2 beef stock cubes
  • 1 tin (350-400g) corned beef
  • salt and pepper to taste
  • mixed herbs to taste (optional)

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Gently fry onion in a very little oil until softened but not browned.
  2. Place onion, potato, carrot and stock cubes into a medium pan. Cover with just enough water to cover the vegetables and simmer for 30-40 minutes (or until vegetables are soft).
  3. Cut corned beef into medium cubes and add to cooked vegetables. Season to taste and simmer for 15-20 minutes (until corned beef is starting to flake).

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Reviews (2)


This was yummy will be making this again - 28 Oct 2015


Delicious! This is just how Mum used to make it. I'm not a fan of carrots so chose to leave them out, then added baked beans at the end, a little grated cheese on the top and a dash of brown sauce. Completely undid the only healthy aspect to the meal but tasted amazing (also good without the beans) - 13 Jan 2015

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