Corned beef hash is classic comfort food and perfect for cold evenings. We'll leave the red sauce/brown sauce debate up to you!


  • 2 onions, finely chopped

  • 25g butter

  • 1 tsp marmite

  • 350ml beef stock

  • 375g corned beef

  • 2 tbsp chopped flat leaf parsley (optional)

  • 150ml red wine (optional)

  • Salt and pepper to taste

  • For the filling

  • 250g potatoes, peeled

  • milk for mashing potatoes

  • 25g butter

  • 50g cheddar cheese

  • 25g breadcrumbs


  • 1.

    Pre-heat oven to 200c.

  • 2.

    Boil the potatoes in plenty of simmering, salted water. When they are just cooked, remove from the heat and cool in cold water. Drain, dice and leave to one side.

  • 3.

    In a frying pan, fry the onions and thyme in the butter for about 3 minutes. Add the marmite, stock and red wine (if you are using it) and reduce by half. Add the corned beef, parsley and some salt and pepper and cook for 5-10 minutes, breaking it up with a fork.

  • 4.

    Season the cooled potatoes and mash them thoroughly with some milk and butter.

  • 5.

    Place the corned beef mixture into an ovenproof dish and top with the mashed potatoes. Grate the cheese and mix together with the breadcrumbs. Sprinkle the mixture over the mashed potatoes and bake for 20 minutes to cook through and brown the top.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 881kj
  • Fat Total 58g
  • Saturated Fat 27g
  • Protein 43g
  • Carbohydrate 47g
  • Sugar 8g
  • Sodium 2990mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Jayne102Report
Posted by Jayne102Report
I cooked the above recipe tonight including a pastry base, which was baked blind, it was delicious and there was no 'soggy bottom' :) thanks for recipe. I loved the crispy cheese and breadcrumb topping...
Posted by Jayne102Report
This sounded lovely so I tried it tonight, but I did everything except I added a pasty base to the above, backed blind and put everything else on top, and yes there was no 'soggy bottom' and it was delicious, loved the cheese and breadcrumb topping :)