Comforting Corned Beef Hash Recipe


As the dark evenings begin to draw in, we look to wholesome traditional dishes to offer us comfort and warmth. We cannot get much more traditional that this family favourite. Corned beef hash was originally made following the second world war when fresh meat was expensive and not readily available. Today, a corned beef hash recipe is still an inexpensive way of putting a nutritious dish on the family table, bringing back memories of our own childhood and the meal is still as flavoursome and comforting as ever.

The meaty flavour along with a variety of colourful vegetables can be adapted to accommodate any leftover vegetables, or store cupboard favourites.

Comforting Corned Beef Hash Recipe


1 onion finely chopped
340g Corned beef
4 small carrots, thinly sliced
4 medium potatoes sliced thinly
1 pint Beef stock
½ tsp Salt
150g peas


Pre-heat the oven to 200c.
Peel and chop onion and lightly fry in a saucepan for a few minutes to soften.
Add the corned beef and stir then leave to cook for 2 minutes.
Add the thinly sliced carrot then pour over the beef stock and stir.
In a separate pan place the thinly sliced potatoes and cover with water. Bring to the boil then allow to simmer for 10 minutes.
Add the peas to the corned beef mixture and simmer for 10 minutes until the stock begins to thicken.
Pour the corned beef mixture into an ovenproof dish.

Strain the potatoes then place them over the top of the beef mixture.
Place the oven dish into the oven and bake for 20 minutes until the potato begins to brown.
Place under a medium grill for a few minutes for a crispier finish to the potato.

Serving suggestion:

Serve with Green beans and sweetcorn to complement the corned beef hash recipe and create an indelible family meal. Perfect to serve on as the sun begins to dim earlier when fall is settling in.


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I was a fat kid, then fat adult. Reached 40 (now 47) and realised life was short and I needed to make changes in order to get the life I wanted.  I followed a healthy eating plan and began to exercise. I then fell in love with feeling good.  I lost 4 1/2 stone which I have managed to keep off and although not slim (size 14 - was 24), I'm now able to take on numerous challenges that I had previously never dreamed possible: I completed a skydive, the Yorkshire 3 peaks and a marathon (6 hours 15). I've just signed up for the 3 national peaks next May. I've been a teacher of Food and nutrition for 20 years and last year retrained in Weight management where I studied Child obesity prevention, behaviour change, pre and post natal nutrition, nutrition for sport and achieved a City and Guilds diploma in Weight Management. I run a weight management group once a week and work with clients 1:1 both online or in person to design weekly food plans which fit around their lifestyles including their physical activity commitments in order that they achieve their optimum performance.  This summer I organised and ran a footy skills club for kids aged 7-14 within the local area with the coaching skills of ex-professional Brazilian player and current Chelsea Youth Coach Gustavo Oliveira. I have just completed a project for the FA working on a healthy eating school project that will be going national later in the academic year. I have produced a publication for youth players aged 12-18 explaining their nutritional needs, pre and post match food choices etc which the FA are currently looking at implementing into their youth development.


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