Corned Beef Hash is never going to win any awards as visually beautiful but it will win you over with it’s flavour! It’s easy, quick, filling & tasty and can be made with just a few simple ingredients,
This is one of those throw-it-in-a-pan kind of recipes that can’t quite make up it’s mind what it’s supposed to be! For some, this is a simple hash, whereas for others it more resembles a hotpot. Whatever it is, it’s tasty!
You can adapt the recipe to use whatever you have available. It’s great for using up leftover potatoes too so, if like me you always make too many roasties on a Sunday then here is a great way to use them up!
This recipe doesn’t use many ingredients and makes a lovely supper dish for 2-4 (depending on appetite!) and is perfect served with really crusty bread, such as our easy Crusty Bread Made With Your Stand Mixer recipe our our Everyday Bread Rolls recipe lavishly smothered with fresh butter!
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Corned Beef Hash Hotpot Recipe
2 tablespoons vegetable oil
1 medium onion, sliced
300 grams potatoes
1 large tin baked beans
1 large tin corned beef
1 beef OXO cube
150ml water
freshly ground black pepper
1 tablespoon fresh chives, snipped (optional)
To Make Corned Beef Hash Hotpot
In a large saute pan or frying pan, gently fry the sliced onion in 1 tablespoon of vegetable oil until softened, then remove from the pan.
Chop the leftover potatoes onto cubes and add to the pan with another tablespoon of vegetable oil and fry over a medium high heat until nicely browned. If you haven’t any leftover potatoes to use then peel uncooked and chop into cubes before boiling in salted water for 5-10 minutes until almost cooked through. Then continue with frying them as above.
Add the fried onions back into the pan and stir together.
Next, add in the tin of baked beans and stir well.
Now, crumble over the OXO cube and add in the water and black pepper. Stir everything together and heat until piping hot. This will create a thick sauce but if you would like a thinner sauce then simply add more water.
Finally, just before serving, chop the tin of corned beef into cubes and add into the pan. Very gently stir everything together and allow to heat through thoroughly. If you continue stirring the corned beef will continue to break up and will dissolve into the sauce, which is fine if you would prefer not to have large pieces of corned beef
Finally, serve with fresh snipped chives sprinkled over the top and lashings of fresh crusty bread!
Corned Beef Hash Hotpot
You can add in just about anything you’d like to this very simple dish – some leftover veg perhaps, or maybe use a different tinned meat, such as Spam.
You can also spice it up with the addition of a little chilli or paprika – the joy of recipes like these is that almost anything goes!
Hi Donna
I have just discovered your wonderful web site and have read your wholemeal bread recipe with interest. I hope you don’t mind but I would like to comment in relation to your vegetable oil ingredient.
Light olive oil is the final product of the olive oil pressings and as it is produced by heat has far lower nutritional value and very little flavour than extra virgin olive oil. I live in the beautiful Scottish Borders but I am from Australia where there is a strong Italian influence on cooking. Only extra virgin olive oil will be found in the traditional Italian home and this is what I use for my bread making and cooking.
Rapeseed oil is very popular here in the UK, but I suspect that many users may not be aware that it is a genetically derived crop. The ‘naturally occurring’ rapeseed oil is not fit for human consumption and is only used for industrial purposes. So, depending on your view of GM crops, you may wish to use a cold pressed oil such as extra virgin olive oil.
Due to personal dietry requirements the bread I bake is a heavy artisan style wholemeal bread so very different to the bread you bake. I have recently started grinding some wheat grain to make my bread even more chewy something like a lighter pumpernickel. However, I am always on the hunt for tips to make my bread even more flavoursome. I will order some malt extract for a future loaf, so thanks for the tip.
Keep up the good work and good luck for the future.
Kind regards
Gordon
Hi Gordon! Thanks so much for your very kind comments and for taking the time to share your views on vegetable oils, it made very interesting reading.
Olive oil has been difficult to smuggle into my baking due to family members with very traditional British tastes (!) so starting with the light olive oil seemed a good way to introduce it!
I do now have a large bottle of extra virgin olive oil in the cupboard, which I use when cooking just for me. As you say the flavour is so much stronger and nicer and you can almost feel it doing you good!
In the past, TV chefs have said that using extra virgin olive oil in baking is a waste as it is so much more expensive but I actually bought a large bottle much cheaper that ordinary olive oil a few weeks ago.
With the amount of oil that goes into a loaf of bread I wouldn’t think the flavour would be overly changed so I will give it a go with the extra virgin and see if it gets noticed!!
I love the sound of your artisan breads, dense and chewy works for me, as long as the flavour is robust I’ll eat just about anything!!
I did find the malt extract a nice addition to the wholemeal bread so I hope you find it a worthwhile addition. I’d love to hear what you think and if it adds anything to your recipes when you give it a go.
Take care
Donna