Corned Beef and Egg Hash

Corned Beef and Egg Hash

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Preparation time – 5 minutes
Cooking time – 20 minutes

Serves 4

This classic American hash is traditionally served with chilli sauce.


Nutritional Value per serving-
Calories 403kcal/1683kj; Protein 30.4g; Carbohydrate 13g of which sugars 5.1g; Fat 26.1g of which saturates 10.5g; Salt 868mg


30ml/2 tbsp vegetable oil 25g/1 oz butter 1 onion, finely chopped 1 small green pepper, seeded and diced 2 large boiled potatoes, diced 350g/12 oz tin corned beef, diced. (Put tin in fridge for 30 minutes beforehand which makes for easier dicing.) 1.5ml/ ¼ tsp freshly grated nutmeg 1.5ml/ ¼ tsp paprika 4 eggs Salt and freshly ground black pepper Chopped fresh parsley, to garnish Chilli sauce, to serve (optional)


  1. Heat the oil and butter in a large frying pan. Add the onion and cook, stirring occasionally, for 5 – 6 minutes until softened.
  2. Mix together the green pepper, potatoes, corned beef, nutmeg and paprika in a bowl. Season with salt and pepper.
  3. Add to the pan and toss gently. Press down gently and cook over a medium heat for 3 - 4 minutes, until a golden brown crust has formed on the underside.
  4. Stir the mixture to distribute the crust, then repeat the process twice until the mixture is well browned.
  5. Make four wells in the hash and crack an egg into each one. Cover and cook gently for 4-5 minutes, until the egg whites are just set.
  6. Sprinkle with chopped parsley and cut the hash into quarters .
  7. Serve immediately with chilli sauce, if liked.

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