Corned Beef Hash (Newfoundland-Style)
Corned beef hash is an old-fashioned comfort food in Maritime kitchens. This version comes from Wanda, my stepmother, who is from Corner Brook, Newfoundland. It’s a dish that Wanda’s mother, Frances, often cooked for Wanda and her sisters.
The recipe is extremely simple. Just boil potatoes in salted water and fry canned corned beef with chopped onion. Mash the cooked potatoes, stir in the corned beef and onion mixture, then serve it with any vegetables you like and mustard pickles on the side. It was, and still is, a humble way to turn shelf-stable tinned meat into a full family dinner.
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Ingredients For Corned Beef Hash
Ingredient Notes
- Butter: I use salted butter for all of my recipes.
- Corned Beef: Use a standard tin of corned beef (usually 340g). Canned corned beef is shelf-stable and usually pretty easy to find in the canned meat and seafood section of most grocery stores.
- Oil (Vegetable): A small amount helps prevent sticking, especially when using a cast-iron skillet. Use just enough to lightly coat the pan.
- Onion: Yellow or white onion works best.
- Potatoes: Yellow potatoes hold their shape well when simmered and mash smoothly.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Butter: You can use any butter you want, including margarine.
- Oil (Vegetable): Replace with the same amount of canola oil, sunflower oil, or any other oil with a high smoke point.
- Onion: Replace with 2 to 3 medium shallots.
- Potatoes: You can use any potatoes you like or have on hand.
Recipe Variations
Try any of the following for a twist on this corned beef hash recipe:
- Bacon: ½ cup, chopped, fry with the onion and corned beef
- Bell Pepper: 1 medium, chopped, add with the onion
- Carrots: ½ cup, diced, simmer with the potatoes
- Cheddar Cheese: 1 cup, grated, stir in at the end with the butter
- Garlic: 2 cloves, minced, cook with the onion
- Green Peas: 1 cup, fresh or frozen, stir in after mashing the potatoes
- Worcestershire Sauce: Up to 1 tablespoon, stir into the beef and onion when finished cooking
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Corned Beef Hash
STEP 1: Wash and chop the potatoes, then boil them in a large pot of salted water until tender. While they cook, heat the oil in a second pot and add the diced onion and corned beef. Cook until the onions are soft and the beef is crispy and sizzling..
STEP 2: Drained the cooked potatoes, then return them to their cooking pot. Mash well with 2 tablespoons of butter.
STEP 3: Add the mashed potatoes to the pot with the cooked beef and onion.
STEP 4: Stir well to combine. Serve hot with cooked vegetables and mustard pickles.
Expert Tips
- Salt the potato water generously, the way you would for pasta, to keep the flavour from falling flat.
- Break up the corned beef gently at first, then let it sit for periods without stirring to crisp.
- If you use a cast-iron skillet or another type of pan that is not non-stick, scrape up any browned bits from the pan as you stir. They add a lot of flavour to the hash.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- Keep the potato boil at a lively simmer rather than a hard boil to prevent them from falling apart.
- Shape leftovers into patties while the mixture is still warm so they hold together better once chilled. Fry them in butter for breakfast with eggs.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- I don’t recommend freezing corned beef hash because mashed potatoes tend to turn mealy when thawed.
Recipes Related To Corned Beef Hash
Printable Recipe Card
Corned Beef Hash (Newfoundland-Style)
Special Equipment
- 2 large pots
- Colander
- Measuring cups and spoons
- Potato masher
Ingredients
- 4 medium potatoes, chopped into 1-inch (2.5 cm) pieces, peeled if desired
- 1 teaspoon vegetable oil
- 1 can corned beef
- 1 medium-large onion, peeled and diced
- 2 tablespoons salted butter
Instructions
- Wash and chop the potatoes into 1-inch (2.5 cm) pieces, then add them to a large pot of well-salted water. Bring to a boil over high heat, then reduce the heat to a lively simmer. Cook until the potatoes are tender, about 7 to 8 minutes. Drain in a colander set in the sink.
- While the potatoes are cooking, heat the vegetable oil in a second large, preferably non-stick pot. Peel and dice the onion, then add it to the preheated pot with the corned beef. Break up the beef with a wooden spoon or rubber spatula.
- Raise the heat to medium-high and cook, stirring occasionally, until the onions are soft and the beef is sizzling with browned bits in the pan.
- Return the drained potatoes to their cooking pot and mash well with 2 tablespoons of butter. Add the mashed potatoes to the pot with the beef and onion, stirring until everything is combined. Serve hot with cooked vegetables and mustard pickles.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- Keep the potato boil at a lively simmer rather than a hard boil to prevent them from falling apart.
- Shape leftovers into patties while the mixture is still warm so they hold together better once chilled. Fry them in butter for breakfast with eggs.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- I don’t recommend freezing corned beef hash because mashed potatoes tend to turn mealy when thawed.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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