Recipe: Corned Beef Hash

8th April 2020 | Words by Matt Jones @ WildBounds HQ

Corned beef hash

Looking for a recipe to use up those old tins hidden at the back of your cupboard? Rummage hard enough and you’re sure to find a tin of corned beef. This hearty hash is a warming meal to enjoy next to a roaring campfire.

Ingredients

• 1 tin of corned beef
• 2 onions
• 2 tbsp Worcestershire sauce
• 1 tbsp wholegrain mustard
• 300g waxy potatoes
• 2 eggs if you can get your hands on any!
• Oil
• Optional toppings: grated cheese and your favourite table sauce

Method

1. Leaving the skin on, cut your potatoes into 1cm cubes and simmer in a pot of boiling water for 5 minutes, then drain.
2. Chop the corned beef into chunks of approximately 1cm.
3. Mix the Worcestershire sauce and mustard and pour over the corned beef in a bowl. Set aside to marinate and continue with meal prep.
4. Thinly slice the onions.
5. Heat the oil in a frying pan suitable for use over the fire, such as our Netherton Foundry spun iron glamping pan.
6. Fry the onion for 5 minutes – don’t worry if it starts to char slightly.
7. Add the potatoes to the pan and keep them moving until they are nicely browned. You may want to add another glug of oil at this stage.
8. Keep stirring the potatoes and onions for 5 to 10 minutes.
9. Add the marinated corned beef to the pan, season to taste, and mix all the ingredients together for a further 5 minutes, allowing the beef to heat all the way through.
10. Serve the hash into two bowls. If you have eggs, add more oil to the now empty pan and fry them. Serve on top of your bowls of hash.
11. For extra flavour, add grated cheese and serve with your favourite sauce – brown sauce is particularly delicious with corned beef hash.