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    Corned beef, sweetcorn and red onion hash

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    Corned beef, sweetcorn and red onion hash

    Great family supper

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 1 large red onion, finely chopped
    • 340g can corned beef
    • 330g can essential Waitrose Sweetcorn, drained
    • ½ x 20g pack flat-leaf parsley, finely chopped
    • 1 tbsp Cooks’ Ingredients Chilli Sauce
    • 500g pack Charlotte potatoes, halved
    • 2 tbsp olive oil


    1. Cook the potatoes in a large pan of boiling water for 12–15 minutes until just tender. Meanwhile, heat half the oil in a frying pan, add the onion and cook for 5 minutes until soft but not browned. Drain the potatoes and leave until cool enough to handle before cutting them in half again.
    2. Mix the potatoes, onion, corned beef, sweetcorn, parsley, chilli sauce and seasoning together in a mixing bowl. Heat the remaining oil in a large non-stick frying pan; add the corned beef mixture and cook, stirring, over a medium heat until the mixture starts to brown and the potatoes crisp up.
    3. Preheat the grill. Pat the hash mixture into a flat-cake shape and fry the base over a high heat for a couple of minutes. Then place the pan under the grill for 3–4 minutes to brown the top. Serve with green beans.

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    Cook's tips

    Traditionally hash is served
    with a fried egg on top.
    Try Clarence Court Burford Browns eggs for their rich colour and flavour


    Average user rating

    4 stars