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Corned Beef Hash

Dawn
A moreish corned beef hash recipe that will become your favourite!
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Prep Time 15 minutes
Cook Time 35 minutes
Course Breakfast, Lunch
Cuisine American
Servings 3

Equipment

  • Electronic digital scales
  • Heavy bottomed large skillet

Ingredients
  

  • 300 grams White potatoes, skin on, cubed in 1cm [1/2 inch] dice about 1 1/2 cups [Note 1]
  • 200 gram tin of corned beef 7 ounces
  • 80 grams Minced red onion [just under 1 1/2 ounces] or a sweet white onion
  • 2 Tablespoons Tomato concentrate
  • 2 Tablespoons Worcester Sauce
  • a couple of healthy drops of Tabasco optional- with or without Chipotle
  • 1 teaspoon Paprika optional
  • Salt and Black pepper to taste
  • 2 Tablespoons Fresh parsley, minced - extra for garnish optional
  • 1-2 teaspoons Rapeseed oil or a good quality vegetable

Instructions
 

  • Gather and weigh your ingredients
    Preheat the oven to 200c [390f]
    Pour 1 teaspoon of the oil into a heavy bottomed large skillet over medium high heat. Tip in the potatoes, onion and salt & pepper. Give the pan a good shake, and cook, shaking the pan periodically, for the next 6-8 minutes, until the onion starts to go nice and soft.
  • Meanwhile, cube the corned beef to a similar size as the potatoes and pop into a medium bowl. Add the Worcester sauce, Tabasco, Paprika [if using] and the tomato concentrate and mix thoroughly.
  • Tip the corned beef into the potato and onion mixture, give the pan a good shake and pop the skillet into the preheated oven.
  • After 20 minutes, using an oven glove, give the mix a good stir and check the potatoes & beef. This will probably require another 10-15 minutes.
    When the corned beef hash is cooked through, using an oven glove, remove the hot pan from the oven and place on a heat proof surface, or on a folded kitchen or oven cloth. Place a folded oven or kitchen cloth over the handle of the hot pan until the pan is safe to handle.
  • Serve on it's own, or with poached or fried eggs- we like ours with over-easy eggs.

Notes

Note 1.  Use a firm, whote potato like a Yukon Gold.  Also, leaving the skin on adds texture and the added nutrients from the skin.  Peel the potatoes if you like.