Corned Beef Hash

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • lb / 680 g old potatoes
  • 1 medium-sized onion, peeled and thinly sliced


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