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Grid Iron Meat

Old Fashioned Corned Beef Hash

A hearty British classic made all the more special with our Old Fashioned Corned Beef. This dish is the perfect way to bring comforting flavours to the table, with crisp-edged potatoes, soft onions, and rich, tender corned beef at the heart of it.

INGREDIENTS
  1. Place the diced potatoes into a large saucepan of salted water. Bring to the boil and simmer for 8–10 minutes until just tender. Drain well and allow to steam dry.
  2. Heat the beef dripping or butter in a large frying pan over medium heat. Add the onions and cook gently for 10 minutes until soft and golden.
  3. Increase the heat slightly, then add the potatoes to the pan. Fry for 8–10 minutes, turning occasionally, until crisp and browned at the edges.
  4. Stir in the corned beef and gently fold it through the potatoes and onions. Cook for a further 5 minutes until heated through and beginning to catch and crisp on the bottom.
  5. If using, add the mustard and Worcestershire sauce, seasoning well with black pepper and a little extra salt if needed.
  6. In a separate pan, fry the eggs to your liking. Serve the hash hot, topped with a fried egg and a scattering of chopped parsley.
METHOD

250g Old Fashioned Corned Beef, diced or torn into chunks

600g floury potatoes (Maris Piper or King Edward), peeled and diced

1 large onion, finely sliced

2 tbsp beef dripping or unsalted butter

Freshly ground black pepper

Sea salt

1 tsp English mustard (optional)

1 tbsp Worcestershire sauce (optional)

2 eggs (optional, to serve)

Chopped parsley, to garnish

Sides:

  • Buttered Savoy cabbage with caraway seeds
  • Sautéed mushrooms with garlic and thyme
  • Slow-roasted tomatoes on the vine
  • Toasted soda bread or buttered crumpets
  • Pickled red cabbage or beetroot for acidity

Matches:

  • Potatoes, onions, parsley, mustard, eggs, cabbage, mushrooms, tomatoes, Worcestershire sauce

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Old Fashioned Corned Beef – 250g

£8.95

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Preparation Time: 15 minutes
Cooking Time: 25 minutes

Hot Tips

  • Let the potatoes steam dry before frying for maximum crispiness.
  • Don’t stir too often once everything is in the pan — let it catch and crisp a little for the best flavour.
  • A splash of vinegar (malt or cider) can balance the richness.

Pairings

Red Wine:

  • Côtes du Rhône – soft spice and fruit to match the savoury hash
  • Pinot Noir – gentle tannins and red fruit balance the beef’s saltiness
  • Barbera d’Alba – fresh acidity lifts the richness

White Wine:

  • Chardonnay (unoaked or lightly oaked) – creamy textures complement the potatoes and beef
  • Dry Riesling – zingy and fresh with savoury dishes
  • Chenin Blanc – soft, rounded, and good with onions

Beer & Cider:

  • Best Bitter – malty and balanced with a nutty finish
  • Dry English cider – cuts through the richness
  • Porter – dark and roasty, excellent with crisp potatoes and beef

Non-Alcoholic:

  • Cold brewed black tea with lemon
  • Ginger beer – zingy and refreshing
  • Sparkling water with apple cider vinegar and honey
Grid Iron Company

Grid Iron Meat is part of The Grid Iron Company Ltd.

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