Corned beef hash has all the components of a classic winter warmer - meat, potatoes and chopped vegetables , and it's a dish that's loved worldwide. This simple and delicious hash is a staple in many households, and its origins can be traced back to Ireland, Britain, and the US. Food blogger Jessica Gavin claims to have the "ultimate" recipe for it, described as " classic comfort food " that's "perfect for breakfast or brunch".
Unlike some recipes, this one is quick to make: it takes 30 minutes to make from scratch. And its versatility makes it ideal for any occasion. Top with a fried egg, incorporate in an omelette or serve with another British classic - baked beans.
Corned beef hash recipe 30g unsalted butter 15ml of olive oil 596g diced Yukon gold potatoes 125 of diced white onion 10g minced garlic 6g kosher salt One-quarter of a teaspoon of black pepper 379g corned beef, chopped Two teaspoons of chopped parsley The beauty of this dish is that it can be cooked in a single pan, but this means the ingredients must be added in a certain order. Jessica suggests pan-frying the potatoes to ensure they are fork-tender when the remaining ingredients are cooked. Add the diced Yukons to a cast iron pan over medium-high heat, along with 15ml of olive oil and some butter.
Season generously with salt and pepper, then stir gently to coat. Cook the potatoes until golden brown but not cooked through - this should take around seven minutes. Reduce the heat if necessary to prevent burning.
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