Corned Beef and Bacon Hash with Fried Egg

Name: Corned Beef and Bacon Hash with Fried Egg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves to serve 4
Ingredients: 12 oz corned beef; 1¼ lb potatoes; 6 oz smoked streaky bacon (side bacon); 1 medium-sized large onion; 2 tablespoons Worcestershire sauce; 1 teaspoon soy sauce; 2 tablespoons grain mustard; 4 eggs; 3 tablespoons duck fat (or goose fat); salt and pepper

Ready in 40 mins

Recipe by Graham

Corned Beef and Bacon Hash with Fried Egg is one of the 'classics' of "comfort cooking" and has certainly earned a well-respected place on our table (when I'm allowed!)

Be sure to use fresh corned beef from the deli cut into cubes that can be browned and hold their shape. As you cook it, tinned stuff will go gritty with the consistency of cat food! Also be sure to use waxy potatoes (like Charlotte or Maris Peer) if possible.

What's the difference between Waxy and Floury Potatoes? Waxy potatoes are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so they make great salad potatoes. Floury potatoes (like Estima, King Edward, Maris Piper, Desiree) are brighter and more granular in appearance with a drier feel. They're better for dishes where you want fluffy potatoes or for mash.

Preparation Time

10 Minutes

Cooking Time

30 Minutes

A Top Choice Recipe for Simplicity

Ingredients for Corned Beef and Bacon Hash with Fried Egg

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

12 oz corned beef
1¼ lb potatoes
6 oz smoked streaky bacon (side bacon)
1 medium-sized large onion
2 tablespoons Worcestershire sauce
1 teaspoon soy sauce
2 tablespoons grain mustard
4 eggs
3 tablespoons duck fat (or goose fat)
salt and pepper

How to Cook Corned Beef and Bacon Hash with Fried Egg

Cut the corned beef into ½" - ¾" (1cm - 2cm) chunks and mix in a bowl with the Worcestershire sauce, soy sauce and grain mustard and set aside. Peel the potatoes, cut them into ½" - ¾" (1cm - 2cm) chunks and rinse in cold water to remove any surface starch. Now place them in a large pan with sufficient salted water to cover them. Bring the water to the boil then turn down the heat and cover the pan so that it continues to boil gently, until the potatoes are tender (about 10-15 minutes). Drain.
Meanwhile, roughly chop the bacon and peel and finely slice the onion. Fry the bacon then remove from the pan and, in the same pan, fry the onions gently until soft and browned at the edges (about 5-10 minutes). Put the bacon back in the pan then add the potatoes and corned beef, salt and freshly-ground pepper to taste, and heat through, turning halfway. Fry the eggs in a separate pan and serve on top of the hash.

GRAHAM'S HOT TIP:
To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto a second plate, cooked-side up. Slide the hash back into the skillet (cooked-side up).