My Cozy Kitchen Secret
This recipe is my favorite lazy weekend secret. It turns simple things into a warm, happy plate. I learned it from my dad, who cooked it after long trips. I still laugh at how he always burned the onions a little.
That smell of browning potatoes and onions is pure comfort. It tells everyone breakfast is almost ready. This matters because good food doesn’t need to be fancy. It just needs to be made with a happy heart. What’s your favorite cozy weekend meal?
How to Make Corned Beef Hash
Let’s start with our tinned corned beef. Dice it into little cubes. Then give it a flavor bath with Worcestershire sauce and mustard. Doesn’t that smell amazing already?
Cut your potatoes small, with their skins on for texture. A quick boil makes them tender inside. Now, the fun part! Get your pan very hot. We want those onions and potatoes to get crispy and brown. This is the key to a great hash.
The Perfect Fried Eggs
While the hash gets cozy, fry your eggs. Use a separate small pan. I like my yolks runny. They make a lovely sauce for the hash.
Slide a sunny-side-up egg right on top of your hot hash. When you cut into it, the yolk runs all over. This matters because that golden yolk ties every bite together. It’s the best part! How do you like your eggs cooked?
Why This Simple Meal Works
This is a true quick and easy recipe. You probably have most things in your cupboard. It feels special but comes together in minutes. That’s a win in my book.
It’s also a perfect recipe for two. You can share it with someone you love. *Fun fact: The word “hash” comes from the French word “hacher,” which means to chop!* So you are making a little history. Do you have a go-to tinned corned beef recipe?
Your New Go-To Brunch
This dish is a star for brunch and breakfast recipes. It fills you up and makes the day feel slow and good. Serve it with plenty of ketchup on the side. My family fights over the last bite.
So, that’s my classic corned beef hash with fried eggs. It’s a humble American recipe that feels like home. I hope you try it. I think you’ll find it’s one of the easiest brunch ideas you’ll ever make.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Corned beef | 7 oz (200 g) | Tinned |
| Eggs | 2 large | Very fresh |
| Worcestershire sauce | 2 tablespoons | |
| Grain mustard | 1 rounded teaspoon | |
| Onion | 1 large | |
| Potatoes (Desirée or King Edward) | 10 oz (275 g) | Washed, skin left on |
| Groundnut or flavourless oil | 2-3 tablespoons | |
| Salt and black pepper | To taste |
Instructions
Step 1: Let’s start our corned-beef hash recipe. Dice your tinned corned beef into small cubes. Mix it with Worcestershire sauce and mustard in a bowl. This gives it a lovely, tangy flavor. Doesn’t that smell amazing already?
Step 2: Now, chop your onion and cube the potatoes. Boil the potato cubes for just five minutes. This is my secret for perfect hash. (A quick boil makes them crispy later!). Drain them well in a colander.
Step 3: Heat oil in your big pan. Fry the onions until their edges brown. Add the potatoes and get them crispy, too. This is the heart of how to make corned beef hash. Do you like your onions soft or crispy? Share below!
Step 4: Add your seasoned beef to the pan. Toss everything together for a few minutes. Now, in a smaller pan, fry your eggs sunny-side up. These fried eggs will crown our dish. This is why I love recipes for two.
Step 5: Divide the hot hash between two warm plates. Top each with a beautiful fried egg. Serve right away with ketchup on the side. Corned beef hash with eggs is a complete, cozy meal. I still laugh at how fast it disappears!
Creative Twists
Add some shredded cheddar cheese right at the end. Mix in a handful of frozen peas with the potatoes. Use sweet potatoes instead of regular ones for a different taste. Which one would you try first? Comment below!Serving & Pairing Ideas
This is one of my favorite quick and easy recipes for brunch. Serve it with buttery toast for scooping up the egg yolk. A simple side of sliced tomatoes adds a fresh, cool bite. For a real treat, enjoy it with a small glass of tomato juice. These easy brunch ideas make any morning special. Which would you choose tonight?
Keeping Your Hash Happy for Later
Let’s talk about storing your lovely corned beef hash. Cool it completely first. Then tuck it into a sealed container in the fridge. It will be happy there for three days. You can also freeze it for a month. I remember my first batch. I put it in the fridge while still warm. Everything got soggy. I learned my lesson that day.
Reheating is simple. Use a skillet over medium heat. Add a tiny bit of oil. Stir it until it’s hot and crispy again. The microwave works, but the skillet is better. It keeps those nice crispy bits we all love. Batch cooking this hash is a smart idea. Make a double batch on Sunday. You’ll have a quick, delicious breakfast ready on a busy Wednesday morning.
This matters because good food shouldn’t be wasted. A little planning gives you a tasty reward later. It turns a treat into an easy routine. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hash Hiccups
Even grandmas run into little kitchen problems. Here are three common ones with easy fixes. First, soggy potatoes. This happens if you skip the steaming step. After boiling, drain them well. Then cover them with a tea towel. The cloth absorbs the extra steam. I once forgot this step. My hash was more like a mash. It still tasted good, but wasn’t right.
Second, the onions or potatoes won’t brown. Your pan might be too crowded. Cook in batches if needed. Or your heat might not be high enough. Don’t be shy with that heat. Third, the corned beef falls apart. Gently fold it in at the very end. Just heat it through. This keeps nice chunks of beef in every bite.
Fixing these issues builds your cooking confidence. You learn how ingredients behave. It also makes your food taste so much better. Good browning means amazing flavor. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best way to cook corned beef hash from a can?
Open the can and scoop it into a hot, oiled skillet. Use medium-high heat. Press it down gently. Let it cook without stirring for a few minutes. This creates a delicious crispy crust. Then flip sections over to brown the other side. This method turns a simple canned product into a hot, crispy treat. It is a true quick and easy recipe for a busy morning.
How do you make corned beef hash from scratch?
Our classic corned-beef hash recipe is perfect. Dice potatoes and boil them briefly. Brown onions in a hot pan. Add the potatoes and get them crispy too. Finally, stir in diced tinned corned beef. Heat it through gently. The key is getting that good color on the potatoes and onions. This how to make corned beef hash method delivers fantastic homemade flavor every single time.
What are good seasonings for homemade corned beef hash?
Salt and black pepper are essential. Worcestershire sauce adds a deep, savory note. A little grain mustard gives a nice tang. Some people like a pinch of paprika or thyme. Always taste as you cook. Remember, the corned beef is already seasoned. So go easy on extra salt at first. These simple seasonings make this American recipe a beloved comfort food for many families.
Can you bake corned beef hash instead of frying it?
Yes, you can bake it. Spread your hash mix in a greased baking dish. Bake at 400°F until hot and crispy on top. This is easier for bigger batches. It is a hands-off method. But I find pan-frying gives more control for those perfect crispy bits. Baking is a great alternative for your easy brunch ideas when you are feeding a crowd.
What are the best eggs to serve with corned beef hash?
Fried eggs are the classic partner. A runny yolk becomes a rich sauce for the hash. Poached eggs are also wonderful. Their soft texture pairs beautifully. For a fully cooked option, try scrambled eggs. *Fun fact: The combination of corned beef hash with eggs is a staple of American diners.* Any style of egg turns this into a complete and satisfying brunch and breakfast recipes star.
What sides go well with corned beef hash and eggs?
Buttered toast is perfect for scooping. Sliced tomatoes add a fresh, juicy contrast. Some people love baked beans on the side. A simple green salad works for a lighter meal. Don’t forget the tomato ketchup or hot sauce on the table. These sides round out your plate. They make these recipes for two feel like a special, hearty diner meal right at home. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this corned beef hash. It is a recipe full of warmth and good memories for me. Cooking should be fun, not stressful. Every time you try, you learn something new. I would love to hear about your cooking adventure in your own kitchen.
Tell me all about it. Did your family enjoy it? Did you add your own special twist? Your stories are my favorite thing to read. Have you tried this recipe? Please leave a comment below and let me know.
Happy cooking!
—Danielle Monroe.
Hearty Corned Beef Hash and Eggs
Description
Corned-beef Hash with Fried Eggs
Ingredients
Instructions
- Cut the corned beef in half lengthways, then cut each half into four ½ inch (1 cm) pieces. Chop into ½ inch (1 cm) dice and place in a bowl. Combine Worcestershire sauce and mustard, pour over the beef, and mix to coat evenly.
- Peel and halve the onion, slice thinly, and cut slices in half. Wash potatoes and cut into ½ inch (1 cm) cubes, leaving skin on. Place in a saucepan, cover with boiling water, add salt, and simmer with a lid for 5 minutes. Drain in a colander and cover with a clean tea cloth to absorb steam.
- Heat 2 tablespoons of oil in a large frying pan. When smoking hot, add onions and toss to brown for about 3 minutes over high heat. Push onions to the edge of the pan.
- Add the potatoes to the pan, keeping heat high. Toss to brown, adding a little more oil if needed. Season with salt and pepper. Keep turning potatoes and onions for about 6 minutes until well browned.
- Add the marinated corned beef to the pan. Toss everything together to heat the beef through, about 3 minutes. Turn heat down to its lowest setting.
- In a smaller frying pan, fry the eggs in the remaining oil. Divide the hash between two warm plates and top each with a fried egg. Serve with plenty of tomato ketchup.
Notes
- For best results, use a heavy-based frying pan to get a good sear on the potatoes and onions. Have plates warming in the oven while you cook.