Canned corned beef hash, a trip down memory lane for Brits of my age, I like to fry mine in beef dripping and add Worcestershire sauce.
Cooking this dish could not be easier, parboil the potatoes, throw everything into a pan and fry them up together, and it is all done and dusted in around 30 minutes.
Fried Bully Beef Hash
Growing up canned corned beef hash was never far from away from being the next meal. It was tasty, cheap and hearty which ticked all of the boxes for my family.
Now there are some folk that turn up their nose to “cheap” products of yesteryear, but for me, nostalgia trumps that every time!
This recipe joins other childhood favourite dishes like cheese and potato pie, spam fritters, fish finger pie, corned beef stew, spam sandwich, corned beef fritters, panacalty, homemade crispy pancakes and corned beef and potato pie.
This was hands down one of my favourites as a nipper. I have changed up the dish a little bit, by turning up the flavour with some anchovies and Worcestershire sauce.
The anchovies add a big whack of umami and not a hint of fishiness, they are an ingredient that I add to a lot of recipes!
Finally, I always fry my potatoes and onions in beef dripping because it adds a wonderful crispness and flavour to the dish.
Frequently Asked Questions
Does the type of potatoes matter?
Yes and no, this will work with any old potatoes, I favour a medium potato. If you go too floury or mealy then the potatoes will tend to err towards mash, too waxy and they will not break down at all.
Can I use leftover potatoes?
Absolutely if you have some leftover boiled potatoes knock yourself out, they will need cooking a little less! Just give them fry until they colour up.
If you have leftover roast potatoes… A) what’s wrong with you and B) use them instead!
What is canned corned beef?
A question often asked by US based readers. What you guys refer to as corned beef is commonly known here as salt beef.
Canned corned beef or bully beef is a curious product that hails from the UK but is most often produced in South America and it is perfect for making hash.
It is minced or ground beef that is cured and canned, and it is very much a love-it or hate-it product!
Do I have to use anchovies?
Nope, but I would urge you to give it a try, it ramps up the whole umami flavour of the dish. Let’s face it you are already adding them in the form of the Worcestershire sauce.
Can I use oil instead of beef dripping?
Yes, of course, although you will not get the same flavour from the potatoes.
Serving Suggestions
The only thing that this canned corned beef hash needs is a fried egg and some tomato ketchup.
A nice poached egg is a great alternative to a fried egg, although, despite the pages written about the perfect poached egg, the most important thing is having fresh eggs.
If your eggs are not fresh then it is not worth trying in my opinion!
I personally like the little explosions of sweetness that peas bring to this recipe.
However, I know there will be folk out there clamouring for baked beans, knock yourself out. There are no “rights and wrongs” in your kitchen!
Equipment Used
I do not usually recommend specific brands of equipment unless I think that it makes a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Stovetop.
- 28cm or 11″ nonstick frying pan.
- 24 cm or 9½-10″ nonstick frying pan to fry the eggs.
- 18-20cm or 7-8″ saucepan.
- Sharp kitchen knife.
- Chopping board.
- Weighing scales and or measuring cups and spoons.
- Sieve or colander.
Canned Corned Beef Hash Recipe
Food nostalgia is just as important as hunting out the new and the bold, this canned corned beef hash recipe is my take on such an evocative dish from my childhood and I love it!
Ingredients
- 400g (~2½ Cups) Potatoes
- 200g (7oz) Can Corned Beef
- 75g (½ Cup) Onion
- 100g (⅔ Cup) Peas
- 4 Anchovies
- 2 Tbsp Worcestershire Sauce
- 15g (1 Tbsp) Beef Dripping
- 2 Eggs
- Oil for Frying Eggs
Instructions
- Peel and cut the potatoes into a 1.5-2cm dice.
- Bring a medium (18-20cm or 7-8") saucepan of well-salted water (1 Teaspoon and a bit of dalt) to a boil and when it is boiling par boil the diced potatoes for 7-8 minutes. When cooked drain the potatoes and allow the to steam dry for 4-5 minutes.
- Cut the onion in half, then peel it and cut it into 4-5mm thick half moon shapes.
- If you are using frozen peas defrost them under running water for 3-4 minutes
- Finely chop the anchovies.
- Cut the corned beef into a 1cm cube.
- Heat a 28cm (11") non-stick frying pan or skillet over a medium high heat and when it is hot add the beef dripping.
- Add the sliced onion and anchovies and cook to soften the onions for 3-5 minutes.
- Turn the heat up to high and add the potatoes and fry for 5-7 minutes or until golden.
- Add the corned beef and cook for 2 minutes, tossing occasionally.
- As soon as the corned beef goes into the pan, it is time to fry the eggs, I use a 24cm or 10" nonstick frying pan.
- Add the peas and Worcestershire sauce and cook for a final 60-90 seconds.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 616Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 297mgSodium: 1530mgCarbohydrates: 58gFiber: 8gSugar: 9gProtein: 37g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
Eli
Thursday 9th of May 2024
I am surprised you didn't mention (apple cider) vinegar as an ingredient. A couple of tablespoons of vinegar added, and allowed to cook off, really adds the slightly tangy flavour we in North America associate with corned beef hash.
Eli
Monday 27th of May 2024
@Brian Jones, I tried it your way--Worcestershire rather than vinegar for the tartness--but it just didn't work the same way. Perhaps UK corned beef hash is fundamentally different from ours in Canada. The real reason I am adding this additional comment is to urge you to do an excursus on the ploughman's lunch. I discovered it when I lived in Sussex back in the '70s. It's so simple, so obvious...yet it works so well. I started asking Brits exactly what constituted a true ploughman's lunch by asking them which element--cheese, onion, etc.--I could omit and it would no longer be a real PML. Answered varied. Perhaps you could enlighten us colonials about this matter. :)
Brian Jones
Friday 10th of May 2024
It really shouldn't be surprising that folk around the world use different ingredients to get similar flavour profiles.
I use Worcestershire sauce for this, I was raised on the border of Birmingham and Worcestershire so that stuff was ubiquitous growing up in the lates 70's and early 80's, I use it here right at the end and it adds acidity but also a sweet spicy umami kick to an old school dish. My Nan and Grandad (born in the late 20's) always added a dollop of horseradish, my Mom (born in the early 50's) preferred English mustard... all add acidity and a wee bit more.
Vinegars in Europe historically tended to be biproducts of the booze industry, malt vinegar in the UK derives from the beer making process, in wine growing regions like Italy and France you get a lot more red and white wine vinegar and in Spain you have sherry vinegar.
Interestingly the UK drinks more cider per capita than anywhere else in the world, and well over half of all of the apples grown in the UK produce (hard) cider, both France and Spain produce more cider than the UK, yet cider vinegar does not sit as one of the "base" vinegars in "classic" European cooking over the last 100 years. It is readily available (it wasn't always), and it forms one of 7 vinegars that I regularly have at home, I tend to pair it with pork dishes, particularly if they are fatty cuts and love using it in apple based sauces or chutneys.
So yeah, similar ideas, just different ways of getting there, and that is why I LOVE food!
Have a good day, and next time try a glug of the brown stuff, it is awesome with beef :)
Brian
Keith
Sunday 11th of February 2024
Even better with carrots and parsnips 👍🏼
Brian Jones
Sunday 17th of March 2024
It would have been made with whatever was leftover on a Sunday gorwing up, but I'm a tattie man now, I find parsnips and carrots all a little sweet in corned beef hash... that and the fact that I love potatoes, my site is the colloquial term for potatoes in Hungarian, essentially my site is called spud :D
Faye
Wednesday 5th of July 2023
This one’s another keeper along with the Panacalty corned beef & potato bake, I snuck in 3 anchovies and nothing was said except Yum!
Brian Jones
Sunday 30th of July 2023
Glad to be keeping the inspiration train going :)