Corned Beef Hash
Canned corned beef, dried potatoes, and eggs in one pan. Breakfast that also works as dinner.
- calories
- 540
- weight
- 7 oz
- cal / oz
- 77
- protein
- 28 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 20 min
- total time
- 30 min
- water
- 700 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Dinner
- Canister stove
- Liquid fuel
- Campfire coals
- Car camping
- Basecamp
- Canoe / raft
- Gluten free
- Dairy free
- Nut free
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| Canned corned beef | 1 can (340 g) | already salty, taste before you season |
|---|---|---|
| Dehydrated diced potatoes | 2 cups dry | or 10 small fresh potatoes, halved, if you have a cooler |
| Dried diced onion | 1/4 cup | |
| Dried diced red pepper | 1/4 cup | green works the same |
| Eggs | 4 | whole eggs in a carrier, or 4 tbsp powdered egg |
| Cooking oil | 2 tbsp | |
| Hot sauce | to taste | optional, at the table |
| Black pepper | 1/2 tsp |
Method
- Put the dried potatoes, onion, and pepper in the pan with about 700 ml of water. Bring to a boil, then hold at a low simmer for 10-12 minutes until the potato is soft all the way through.
- Pour off any water left in the pan. You want the potatoes damp, not swimming.
- Add 1 tbsp of oil and turn the heat up. Leave the potatoes alone for a few minutes at a time so they brown instead of turning to mash.
- Open the can and break the corned beef into large chunks. Fold it in and cook 2-3 minutes, just to heat it. Stirring hard turns it to paste.
- Push the hash to the edges of the pan, add the rest of the oil in the middle, and crack the eggs in. Cover with a lid or a plate for 2-3 minutes to set the whites.
- Grind pepper over the top and serve out of the pan. Hot sauce at the table.
The original is a leftovers dish: boiled potatoes and cold roast beef, fried down together. Canned corned beef replaces the leftovers, and dried diced potatoes replace the boiling pot, so the whole thing collapses into one pan and one heat source. The potatoes rehydrate in the same water they will later fry in, which is why there is no second pot to wash.
Browning is the part worth waiting for. Wet potatoes steam and go grey, so drain hard and then leave the pan alone between stirs. The corned beef goes in last and barely gets cooked; it is already cooked, and the only thing more heat does is break the chunks into mush. Season at the end, if at all, since the can carries most of the salt this needs.
Packing
Potatoes, onion, and pepper share one bag; they rehydrate together anyway. The can rides on the bottom of the food bin. Eggs travel in a hard carrier or as powder if the drive is long.
Variations
- Powdered egg scrambled into the hash for the last minute skips the whole shell problem.
- Canned ham or a foil packet of bacon crumbles in place of the corned beef.
- A handful of dried chives or sliced spring onion over the top if you brought them.
https://www.advrider.com/recipe-for-the-road-corned-beef-hash