Name: Homemade Jamie Oliver Corned Beef Hash Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 tablespoons butter; 1 tablespoon extra-virgin olive oil; 1 medium onion, finely chopped; 500 g Yukon Gold potatoes, peeled & cut into ~1-cm cubes; 1 medium carrot, roughly diced; 300 g cooked corned beef, shredded or chopped into bite-sized pieces; 1 teaspoon dried thyme leaves; Round black pepper, freshly ground, to taste; Salt, to taste; A good handful of fresh parsley, chopped, to finish

Jump to Recipe Print Recipe

Hello everyone, my name is Naznin and I run Naznin’s Kitchen. I am really excited to tell you my version of a warm and comforting dish that is based on the famous Jamie Oliver’s work – “Jamie Oliver Corned Beef Hash Recipe”.

If you have ever thought about making a meal with lots of flavors from such dull ingredients as potatoes, corned beef, onions, and carrots, which would suit breakfast or lunch or dinner, then you are in the right spot.

The first time I made this was when I had corned beef left over and wanted something more fun than sandwiches – and it became one of those dishes that I keep returning to. We will go through the whole process of cooking together, we will discuss the texture, the taste, and how you can customize it.

For all those who are new to homemade corned beef hash or always waiting for the next great corned beef hash recipe, I am here for you.

Jamie Oliver Corned Beef Hash Recipe Step By Step

Jamie Oliver Corned Beef Hash Recipe – a delicious twist on classic corned beef hash, with golden potatoes, savoury cooked corned beef, onions, carrots and herbs tossed in a skillet until crisp-and-tender.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Cuisine: British/Comfort Food
Course: Breakfast, Lunch or Dinner meal
Yield: Serves 4
Calories Per Serving: ~350 kcal (estimate)

Ingredients

2 tablespoons butter
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
500 g Yukon Gold potatoes, peeled & cut into ~1-cm cubes

1 medium carrot, roughly diced
300 g cooked corned beef, shredded or chopped into bite-sized pieces
1 teaspoon dried thyme leaves
Round black pepper, freshly ground, to taste
Salt, to taste
A good handful of fresh parsley, chopped, to finish

Ingredient Notes / Variations:

If you don’t have Yukon Gold potatoes you can use any waxy potato – but Yukon Gold hold their shape well.
The corned beef can be leftover from a brisket or from a tin; whichever you have works well.

If you like extra veggies, you can add diced red pepper or peas.
For a bit of heat, sprinkle in a little chilli or cayenne.
You could swap the parsley for fresh chives or spring onion for a different garnish.

For more ideas on ingredient variations and proportions, you can check out this classic Corned Beef Hash recipe on Food.com — it’s a great reference for adjusting flavors and textures to your taste.

Instructions:

Prepare the potatoes: Begin by putting the diced Yukon Gold potatoes in a saucepan, covering them with cold water, adding a generous amount of salt, bringing it to a boil, and cooking for about 5 minutes until the edges are just tender but not falling apart. Drain the potatoes and let them sit aside. (This gives the hash a good texture.)
Heat the fats: In a large skillet over medium heat, place the butter and the extra virgin olive oil. As soon as the butter melts and the oil is hot, pour in the chopped onion. Let it cook while stirring from time to time until the onion is soft and has turned translucent. You will hear a gentle sizzle, and smell a sweetness of the onion coming out.

Add the carrot: Add the diced carrot. Let it cook for a couple of minutes more so that the carrot just begins to soften.
Potatoes in the skillet: Introduce the drained potatoes to the skillet. Mix them thoroughly so that they are well covered with the fat and start to get a bit of colour. Avoid filling the pan too much as you will not get that crisp-up effect which you want.
Add the corned beef: Now add the chopped corned beef to the skillet and stir so that it is mixed well among the potatoes and veggies. You will notice the beef getting warmer and contributing its flavor to the mixture.

Season & herbs: Add the dried thyme, freshly ground black pepper, and taste if you need a little extra salt (the corned beef can be salty, so add gently).
Let it sit, then stir: Let the mixture sit without stirring for about 1-2 minutes — this is the time for the potatoes to crisp a bit on the bottom. Afterwards, stir and let sit again for another 1-2 minutes for the other side. The idea of contrast is: crispy bits on the outside, soft inside.
Finish: Once the potatoes are golden-in-spots and everything is heated through, remove from heat. Sprinkle the chopped fresh parsley over the top. The green gives a fresh pop, and the parsley lifts the dish so it doesn’t feel heavy.

Serve immediately: Scoop into bowls or plates and serve straight away, so you get the texture in its prime.

What Goes Well With Corned Beef Hash?

A poached egg on top is a favourite of mine — the runny yolk mixes in and gives silky richness to the hash.
Some wilted spinach or a side salad balances the richness and adds a veggie boost.

For lunch or dinner, a few slices of crusty bread or toasted sourdough work nicely.
If you’re serving as breakfast, a cup of strong tea or coffee rounds things off.
A light tomato relish or chutney alongside gives a tangy counterpoint.

For a comfort-food twist, serve with baked beans or mushrooms on the side.

Can You Reheat Corned Beef Hash?

Without a doubt, you can reheat corned beef hash. In the event that you have any left of this dish, just put it in a skillet, pour a little water or beef stock, cover it for a minute or two to get it warm in the center, then take off the lid and let the bottom get crisped again before you serve it.

This way, you can get a bit of the texture back. If possible, don’t choose the microwave, as the crispy parts may become soft.

Can Corned Beef Hash Be Refrigerated?

Sure thing. Leftover corned beef hash can be kept in the refrigerator in an airtight container. It will last for a maximum of 2-3 days.

When it is time to heat again, use the skillet method mentioned above to bring back the texture. In case you have a fried or poached egg on top, take it off, and add fresh when serving.

Personal Touch / Expert Tips For The Perfect Recipe

One of the joys of this kind of dish is the contrast of textures: soft potato, crisp edge, tender beef. Don’t rush the step where you let the pan sit so you get those nice browned bits.

Keep your skillet not overcrowded — if there’s too much in there, you’ll steam rather than crisp. If needed, cook in two batches.
The seasoning: because corned beef often brings saltiness, I always do a quick taste after adding pepper and herbs before adding extra salt. You want to balance the flavour, not over-salt.
If you like a smoky note, you can add a small pinch of smoked paprika or a little chopped bacon at the start.

Leftovers make an excellent breakfast the next day — pop a fried egg on top, maybe some chopped spring onion or chives, and you’ve got a fantastic start to the morning.
Presentation counts: a little sprinkle of parsley (or chives) and maybe some cracked black pepper on the top goes a long way.
Feel free to adapt: if you’re feeding more people, scale up but keep the potato/veg/beef ratio roughly the same.

Make sure your pan is hot enough when you add the potatoes so you get a bit of colour; if it’s too cool you’ll end up with pale, soft pieces instead of nice golden bits.

Frequently Asked Questions

Can I Use Canned Corned Beef For This Recipe?

Yes. If you have a good-quality tin of corned beef, you can chop it and use it in place of cooked brisket-style corned beef. It works perfectly. Basic corned beef hash recipes often do.

What Kind Of Potatoes Should I Use For The Best Texture?

I like using Yukon Gold because they hold shape but still soften nicely, giving good contrast of texture. If you use floury potatoes they might break down too much and become mushy.

Can I Freeze The Hash If I Make A Large Batch?

Yes, you can freeze the cooled hash in suitable freezer-safe containers. When you reheat from frozen, thaw in the fridge overnight then re-crisp in the skillet as above.

Is This Dish Only For Breakfast?

Not at all. This corned beef hash works for breakfast, lunch or dinner meal. It’s hearty, flavourful and versatile. The texture and taste make it a full-on dish for any time of day.

How Can I Make The Crisp-Up Bits Without Burning Everything?

Make sure the pan is hot when you add the potatoes, and don’t stir constantly. Let the mixture sit so it can form that golden crust, then stir, then sit again. That gives you crisp without burning. Also monitor heat—medium rather than high is safer.

I hope you enjoy this version of the Jamie Oliver Corned Beef Hash Recipe as much as I do here at Naznin’s Kitchen. It’s one of my go-to comfort dishes when I want something hearty, simple, and full of flavor without any fuss.

Grab your skillet, get your potatoes and corned beef ready, and let’s bring this comforting meal to life together. Once you’ve tried it, I’d love to hear how it turned out for you — and if you added your own twist!

If you enjoyed this dish, you might also love trying my flavorful Corned Beef Spanish Recipe or the island-inspired Corned Beef Puerto Rican Recipe. Both are rich in taste and perfect for anyone who loves experimenting with different corned beef variations.

Happy cooking, and here’s to many more delicious meals from my kitchen to yours!