Corned beef hash has all the components of a classic winter warmer – meat, potatoes and chopped vegetables, and it’s a dish that’s loved worldwide.
This simple and delicious hash is a staple in many households, and its origins can be traced back to Ireland, Britain, and the US.
Food blogger Jessica Gavin claims to have the “ultimate” recipe for it, described as “classic comfort food” that’s “perfect for breakfast or brunch”.
Unlike some recipes, this one is quick to make: it takes 30 minutes to make from scratch. And its versatility makes it ideal for any occasion.
Top with a fried egg, incorporate in an omelette or serve with another British classic – baked beans.
Method
The beauty of this dish is that it can be cooked in a single pan, but this means the ingredients must be added in a certain order.
Jessica suggests pan-frying the potatoes to ensure they are fork-tender when the remaining ingredients are cooked.
Add the diced Yukons to a cast iron pan over medium-high heat, along with 15ml of olive oil and some butter. Season generously with salt and pepper, then stir gently to coat.
Cook the potatoes until golden brown but not cooked through – this should take around seven minutes. Reduce the heat if necessary to prevent burning.
Next, sautee the onions and garlic in the same skillet for three minutes, then crumble in the corned beef.
Ensure all ingredients are arranged in one layer for even cooking, and continue to brown off until the potatoes and beef are nicely cooked.
Serve the hash hot from the pan and garnish with fresh, chopped parsley for extra flavour. There are endless serving possibilities, delicious with brown sauce, Worcestershire, eggs, or a slice of bread.
