Corned beef hash

Diced potatoes and onion are fried with minced beef until crisp and topped with fried eggs.

Allergens: contains eggs. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 30g carbs · 3g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Asda, Sainsbury's, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

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Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Peel the 600g Maris Piper potatoes and cut them into 2 cm dice. Place the dice in a large saucepan, cover with cold water, add a pinch of salt and bring to a boil over medium‑high heat. Cook for 8‑10 minutes, until the pieces are just tender when pierced with a fork but still hold their shape.
2. While the potatoes cook, finely chop the 200g onion. Heat 2 tbsp vegetable oil in a 24 cm non‑stick frying pan over medium heat. Add the onion and sauté for 4‑5 minutes, stirring occasionally, until it becomes translucent and starts to soften at the edges.
3. Add the 500g minced beef to the pan with the onions. Break it up with a wooden spoon and cook over medium‑high heat for 6‑8 minutes, stirring frequently, until the meat loses its pink colour and is lightly browned. Taste and season with a pinch of salt and freshly ground black pepper.
4. Drain the par‑boiled potatoes and add them to the pan with the beef and onion. Spread the mixture in an even layer and press down gently with the back of a spatula. Cook undisturbed over medium heat for 5‑6 minutes, allowing a golden crust to form on the bottom.
5. After the crust has formed, stir the hash to turn the pieces over, then press it down again and cook for another 4‑5 minutes. This second side should also become crisp and golden. Adjust seasoning with more salt and pepper if needed, and taste a small piece to confirm.
6. Make four small wells in the hash and crack one egg into each well. Reduce the heat to low and cover the pan with a lid or foil. Cook for 4‑5 minutes for runny yolks, or 6‑7 minutes if you prefer the yolks set.
7. When the eggs are cooked to your liking, remove the pan from the heat. Spoon the hash onto four warmed plates, ensuring each serving gets an egg. Garnish with a light grind of black pepper and serve immediately.

Tips

• For a cheaper version, use leftover cooked corned beef or any cooked mince instead of raw minced beef.
• Batch‑cook the hash (without eggs), cool within 1‑2 hours, portion into freezer‑safe containers and freeze; reheat gently in a covered pan, adding a splash of water if needed, until steaming hot.
• Reheat leftovers only once, ensuring the dish is piping hot throughout; eat refrigerated portions within 48 hours and frozen portions within 24 hours after thawing in the fridge.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Maris Piper potatoes · about 400g left
  Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Veggie Skillet, Chicken and Sweet Potato Tray Bake.
• Onion · about 800g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).