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Prep Time 10 minutes - Total Time 30 minutes - Serves 2

Crispy yet soft, so simple but o so satisfying and comforting, it’s a store cupboard classic, cheap as chips to make.

Now I’m sure everyone has had this dish in one form or another and I bet your Gran made it for you, but this is how I make mine.


  • 1 x 340g tin of corned beef, cut into cubes.

  • 1 x 300g of tin new potatoes, cut into cubes.

  • 1 medium onion, cut in half and finely diced.

  • 1 red pepper, roughly diced.

  • 4 tbsps of Worcestershire sauce.


  1. Fry the onions and peppers in olive oil over a low heat with a pinch of salt and pepper. Cook for 10-15 or till nice and soft.

  2. Turn the heat up to high, add the potatoes and fry for a few minutes then add the corned beef along with the Worcestershire sauce. Give everything a good mix and continue to cook for a few more minutes.

  3. Check for seasoning, adjust and then pop under a hot preheated grill till the top of the hash gets a nice crust on it, should take around 3-5 minutes.

  4. I like to serve mine with a couple of fried eggs, lots of ketchup, a few chilli flakes and a few fresh chives or parsley.

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