Canned Corned Beef Hash
Corned beef hash with eggs and baked beans is an ideal choice for breakfast at dinnertime. This dish is incredibly adaptable, perfect whenever you need a meal and beloved by families. It’s a straightforward yet gratifying option that can be prepared in less than 30 minutes, making it great for hectic weekday evenings or relaxed weekend brunches.
Why you’ll adore it
- This dish features canned corned beef, making it budget-friendly. It’s also an excellent way to repurpose any leftover corned beef you may have from a previous meal.
- An economical choice that doesn’t skimp on taste: A few simple ingredients come together to ensure a delectable result.
- This dish is sure to evoke fond childhood memories.
- It’s hearty and comforting, especially when paired with eggs and baked beans, not to mention you can enjoy it with toast, too.
Related recipe: baked potatoes and onions
Ingredients you’ll need
Potatoes: Opt for waxy potatoes, as they maintain their texture nicely when boiled.
Onion: No hash is complete without some sautéed onions. They impart fantastic flavor to the potatoes with little else needed.
Olive oil
Unsalted butter: This ingredient is optional but adds a lovely buttery richness to the potatoes without overdoing it.
Canned corned beef: Feel free to use homemade or leftover corned beef as a substitute.
Red pepper flakes
Salt and pepper
To serve: Fried eggs and Baked beans
How to prepare canned corned beef hash
Begin by placing the cubed potatoes in a saucepan, adding cold water and salt to taste. Mix well, then bring to a boil for 6-8 minutes until they are tender. Keep a watchful eye; you want them just fork-tender yet still firm enough to hold their shape. Drain and let them steam dry.
Heat a heavy-bottomed nonstick skillet or frying pan over medium-high heat. Add olive oil and butter, warming until hot and the butter has melted.
Add the chopped onions and sauté for approximately a minute, stirring frequently to avoid burning.
Raise the heat to high. Introduce the drained potatoes to the onions and allow them to cook undisturbed for a minute. Then, stir them gently to mix in the skillet. Cook for 5-6 minutes, stirring occasionally until the potatoes gain a bit of color and turn slightly golden brown.
Fold in the cubed corned beef. Season with salt, black pepper, and red pepper flakes, stirring carefully to combine. Take care not to break the corned beef pieces too much. Cook for an additional 2-3 minutes, stirring intermittently to ensure the corned beef is heated through and takes on some color.
Remove from heat and garnish with chopped parsley.
Serve with fried eggs, baked beans, and toast if you like. Enjoy!
Watch how it’s done
Storage and reheating tips
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a pan over medium heat or use the microwave until thoroughly heated. Freezing this dish is not recommended.
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Canned Corned Beef Hash
Corned beef hash with eggs and baked beans makes a perfect breakfast for dinner. Corned beef hash is such a flexible option that can be enjoyed at any time of the day and is a favorite among families. It’s a simple yet fulfilling meal that you can whip up in less than 30 minutes, offering a great solution for busy weekdays or laid-back weekend mornings.
- 650 g Potatoes washed, peeled and cubed to similar bite sizes
- 1 medium onion finely chopped
- 2 Tablespoons Olive oil
- 1 Tablespoon unsalted butter
- 340 g Canned corned beef chopped into chunks (12oz)
- Red pepper flakes to taste
- Salt and pepper to taste to taste
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Add the cubed potatoes to a saucepan and cover with cold water and salt to taste. Stir to combine. Bring to a boil for 6-8 until tender. Keep an eye on it. You want it to be just fork-tender and still firm, holding its shape. Drain and set aside to steam dry.
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Place a heavy bottom nonstick skillet or frying pan on medium high heat. Add butter and olive oil and heat until hot and butter melted.
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Add chopped onions and saute for about 1 minute. Stirring so it doesn’t burn.
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Increase the heat to high. Add the drained potatoes to the onions. Allow to cook undisturbed for 1 minute, then stir to move it around the skillet. Cook for 5-6 minutes, stirring intermittently until the potatoes have a bit of color on them. It will be slightly golden brown at this point.
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Add cubed corned beef to the potatoes. Season with salt, black pepper and red pepper flakes and carefully stir to combine. Be careful not to break the corned beef too much. Cook for 2-3 minutes, stirring intermittently to allow the corned beef to have some color on it and warm through.Take it off the heat and garnish with chopped parsley.
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Serve with fried eggs and baked beans and toast if desired. Enjoy!
Calories: 391kcalCarbohydrates: 31gProtein: 16gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 53mgSodium: 1046mgPotassium: 978mgFiber: 4gSugar: 2gVitamin A: 91IUVitamin C: 57mgCalcium: 33mgIron: 3mg
Nutritional information: Please keep in mind that the nutrition label is an estimate derived from an online calculator and may vary depending on specific ingredients and brands used. TheDinnerBite.com cannot be held liable for any loss or damage arising from reliance on this nutritional information.
And there you have it, a straightforward yetdelicious weeknight meal you can whip up at home in a flash. As always, I’d love to hear your thoughts if you try this recipe! Please rate it 5 stars and share your feedback in the comments below. Don’t forget to tag me @thedinnerbite on Instagram and Facebook, and save it to your Pinterest. Make sure to subscribe to the blog for free updates on new recipes sent directly to your inbox.
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