Corned Beef Hash


10 Portions

Corned Beef 272g
Potatoes – Peeled 1/4 1.5kg
Sliced Bread (crusts) 1 slice
Mixed Herbs pinch
Salt To taste
Pepper To taste
Margarine 50g
Grated Cheddar
Onion – diced 100g
Carrot – finely diced 100g
Olive oil For frying
Garlic – diced

50 Portions

Corned Beef 1.36kg
Potatoes – Peeled 1/4 7.5kg
Sliced Bread (crusts) 5 slices
Mixed Herbs 1 tbsp
Salt To taste
Pepper To taste
Margarine 250g
Grated Cheddar
Onion – diced 500g
Carrot – finely diced 500g
Olive oil For frying
Garlic – diced

100 Portions

Corned Beef 2.72kg Tin
Potatoes – Peeled 1/4 15kg
Sliced Bread (crusts) 10 Slices
Mixed Herbs 2 tbsp
Salt To taste
Pepper To taste
Margarine 500g
Grated Cheddar
Onion – diced 1kg
Carrot – finely diced 1kg
Olive oil For frying
Garlic – diced


  1. Add the prepared potatoes to a large pan
  2. Cover with cold water and bring to the boil
  3. Simmer for 15 minutes or until the potatoes are just tender
  4. Drain the potatoes into a colander, leave in the colander for 5 minutes allowing for any excess liquid to drain off
  5. In a heavy bottomed sauce pan heat some oil for frying
  6. Add the diced carrot and cook for 2 minutes stirring regularly
  7. Add the onion and cook for 2 minutes
  8. Add the garlic and turn down the heat, allowing the carrot to cook fully
  9. Using the planetary mixer beater attachment, mash the potatoes until smooth
  10. Season to taste and add the margarine
  11. Dice the corned beef
  12. Place the bread crusts on a baking tray and cook for 15 minutes in the oven or until dry and brittle
  13. – but not burned!
  14. Allow to cool and blend using a food processor
  15. Mix the cooked vegetables, mashed potato and corned beef and add to a ceramic baking dish
  16. Top with breadcrumbs, grated cheese and mixed herbs
  17. Bake for 15 minutes at 200˚C or until golden and piping hot

Key Points

Try not to add to much salt to this dish as the corned beef will already have a high salt content