Corned Beef Hash


  • 1½ lb / 680 g old potatoes
  • 1 medium-sized onion, peeled and thinly sliced
  • 2 tbsp extra virgin olive oil or clarified butter
  • 1 lb / 455 g corned beef
  • 1 scant tablespoon Dijon mustard
  • 1 tsp soy sauce
  • 2 tbsp stock or red wine
  • salt
  • freshly ground black pepper


Peel the potatoes and cut into chunks. Boil until almost tender, then drain, dice small and place in a bowl. Fry the onion in the olive oil or butter in a heavy frying pan until soft and lightly browned. With a fork, mix the corned beef, onions and potatoes together, and add the mustard, soy sauce, stock or wine and seasoning. Stir well until thoroughly mixed. Heat the frying pan, and spoon in all the hash, pressing it well down. When cooked brown and crisp on the bottom, invert a plate over the frying pan, and flick the pan over so that the hash cake is on the plate, cooked side up. If necessary, add a little more oil or butter to the pan, and slide in the hash to cook the other side. When cooked, cut into wedges and serve. Some people like eggs with this, poached, fried or soft-boiled.