Corned beef hash is a classic, so why not spice up your lunchtime with this chilli version? It’s easy to make and utterly delicious.
Here’s how to make this quick, easy and yummy dish – topped with a fried egg, because that’s how it’s always served where I grew up! Serves 2.
Ingredients
- 60g (2.12 oz) butter
- 1/2 large onion, chopped
- 200g (7.05 oz) can of Princes Chilli Corned Beef
- 400g (14.1 oz) cooked and diced potatoes (the waxy kind are best)
- Large pinch chilli flakes
- Squeeze of lemon
- 2 eggs
- A little oil, if needed
- Salt and pepper
Method
Melt a third of the butter in a pan and add the chopped onions – fry until soft.
Grab your can of chilli corned beef. I used Princes, which is just beef, salt and spices – no preservatives or other nasties. It’s versatile, affordable, and as it’s canned, lasts ages so you can have some in the cupboard ready for whenever you fancy it.
Corned beef is easiest to work with if you store it in the fridge for a few hours before using.
Fix the key to the little metal tab and then turn the key clockwise, pushing up slightly as you turn. Work your way around the can.
Peel back the top and squeeze the sides of the tin slightly to release the beef. Cut into cubes.
Add another third of the butter, then add the corned beef, chilli flakes and lemon juice to the pan and fry until deep red. Tip the mix on to a paper towel to drain and heat the remaining butter in the pan.
Season your cooked potato well and add to the pan. Fry until golden.
Add the corned beef mix back into the pan and fry briefly until warmed through. Share between two bowls. Fry two eggs.
Place the eggs on top of the hash and serve immediately.
Check out this video version of my chilli corned beef hash recipe:
Easy, right? Below is the recipe in printable form. Just click the PRINT icon on the right.
Chilli corned beef hash
Ingredients
- 60 g (2.12 oz) butter
- 1/2 (0.5 ) large onion chopped
- 200 g (7.05 oz) can of Princes Chilli Corned Beef
- 400 g (14.11 oz) cooked and diced potatoes the waxy kind are best
- Large pinch chilli flakes
- Squeeze of lemon
- 2 eggs
- A little oil if needed
- Salt and pepper
Instructions
- Melt a third of the butter in a pan and add the chopped onions - fry until soft.
- Grab your can of chilli corned beef - it's easiest to work with if you store it in the fridge for a few hours before using.
- Fix the key to the little metal tab and then turn the key clockwise, pushing up slightly as you turn. Work your way around the can.
- Peel back the top and squeeze the sides of the tin slightly to release the beef. Cut into cubes.
- Add another third of the butter, then add the corned beef, chilli flakes and lemon juice to the pan and fry until deep red. Tip the mix on to a paper towel to drain and heat the remaining butter in the pan.
- Season your cooked potato well and add to the pan. Fry until golden.
- Add the corned beef mix back into the pan and fry briefly until warmed through. Share between two bowls. Fry two eggs.
- Place the eggs on top of the hash and serve immediately.
Enjoy!
If you’d like to check out other recipes produced as part of the Princes Corned Beef Hash Clash, visit PrincesCornedBeefHashClash.com. Each recipe creator has taken the classic corned beef hash and tweaked it according to what’s popular in their region. I’m from Lincolnshire, originally, where we love to spice things up and put a fried egg on top, so that’s what I’ve done!
For another tasty way to use corned beef, try these ultimate deli-style corned beef on rye sandwiches.
This is a commissioned post for Princes.
Ickle Pickle says
Oh this looks great – my mum makes a fab corned beef hash – I will definitely try this one. Kaz x