Canned Corned Beef Hash with Fried Egg Recipe

I’ll be honest. Canned corned beef hash isn’t the kind of meal that wins awards or gets fancy Instagram photos. But I keep coming back to it anyway. It’s cheap, filling, and somehow always hits the spot when I want something salty and crispy in a skillet.

The first time I made it, I didn’t expect much. A can of corned beef felt a little… questionable. But after frying it with potatoes and onions, something clicked. The edges got crispy, the beef melted into the potatoes, and suddenly it felt like comfort food.

Now it’s one of those meals I make when I don’t want to think too hard. Just a skillet, a few pantry ingredients, and a fried egg on top. Done.

I also like that it’s a little messy and forgiving. Sometimes my potatoes get extra crispy, sometimes the onions almost burn. Weirdly, that usually makes it better.

Ingredients I Used for the Recipe

• 2 medium potatoes (about 400 g) - diced small so they cook quickly and form the crispy base of the hash.
• 200 g canned corned beef - cut into small cubes; this melts slightly in the pan and coats the potatoes.
• 1 small onion (about 75 g) - sliced thin for sweetness and texture.
• 100 g peas (about 2/3 cup) - adds a little sweetness and color. I usually use frozen peas.
• 4 anchovy fillets - finely chopped; they melt into the pan and boost savory flavor.
• 2 tablespoons Worcestershire sauce - adds depth and a salty tang that makes the whole dish pop.
• 1 tablespoon beef dripping (about 15 g) - for frying the potatoes and onions. It gives a richer flavor and crisp texture.
• 2 large eggs - fried and placed on top right before serving.
• 1 tablespoon oil - used for frying the eggs.

How to make Canned Corned Beef Hash with Fried Egg?

Step 1 - Dice and Parboil the Potatoes

I start by peeling the potatoes and cutting them into small cubes, roughly 3/4 inch or so. Nothing perfect. Hash isn’t the place for precision.

I drop them into salted boiling water and let them cook for about 7 to 8 minutes. Not until they’re soft, just until they start to give when poked.

Then I drain them and let them sit in the colander for a few minutes. That steam drying step matters more than I used to think. Wet potatoes refuse to crisp.

Step 2 - Prep the Rest While the Potatoes Cool

While the potatoes dry out a bit, I slice the onion into thin half moons. Thin slices cook faster and melt into the hash better.

I also chop the anchovies very finely. If you’re worried about the fish thing, don’t be. They disappear completely in the pan.

Then I cut the canned corned beef into small cubes. Sometimes it crumbles. Honestly, that works fine too.

Step 3 - Start the Onion Base

I heat a large frying pan over medium heat and add the beef dripping. Once it melts, the sliced onion goes in along with the chopped anchovies.

I cook that mixture for around 3 to 5 minutes. The onions soften, and the anchovies dissolve into the fat.

At this point the kitchen usually smells incredible. Salty, savory, a little nostalgic.

Step 4 - Crisp the Potatoes

Next I turn the heat up and add the drained potatoes. This is the moment where patience helps.

I try not to stir constantly. Let the potatoes sit for a bit so they form golden edges. If I fuss with them too much they just steam.

After about 5 to 7 minutes they start getting those crispy bits that make hash worth eating.

Step 5 - Add the Corned Beef

Now the cubed corned beef goes in. I gently toss it with the potatoes so it spreads around the pan.

It only needs a couple minutes. The fat from the beef melts and coats everything.

The texture changes too. Suddenly it feels like real hash instead of just fried potatoes.

Step 6 - Fry the Eggs

Once the beef is warming through, I grab another small pan and heat a little oil. Then I fry the eggs.

I’m a runny yolk person. Always have been. That yolk mixing into the crispy potatoes is half the reason I make this dish.

If someone prefers a firmer egg, that works too. The hash doesn’t judge.

Step 7 - Finish with Peas and Sauce

Right near the end I add the peas and Worcestershire sauce to the skillet.

They only need about a minute or so. Just enough to warm the peas and coat everything in that savory sauce.

Then I spoon the hash into bowls and place a fried egg right on top.

A Few Tips I Learned the Hard Way

Dry Potatoes Crisp Better

The first time I made hash I skipped the steam drying step. Big mistake. The potatoes turned soft and kind of sad.

Letting them sit for a few minutes after boiling helps them crisp up in the pan.

Don’t Fear the Anchovies

I avoided anchovies for years. Thought they’d make everything taste fishy.

Turns out they just melt into the background and boost the savory flavor. Even people who hate anchovies usually can’t tell they’re there.

Leftover Potatoes Work Great

If I already have boiled potatoes in the fridge, I’ll use those instead. Sometimes leftover roasted potatoes end up in the skillet too.

Actually those might be my favorite version. The roasted edges get ridiculously crispy.

Use a Big Pan

Overcrowding is the enemy of good hash. I learned that after one very mushy batch.

Give the potatoes room to brown. A wide skillet makes a big difference.

How I Usually Serve It

The classic move is simple. Hash in a bowl, fried egg on top, and a little ketchup on the side.

I know ketchup with eggs is controversial for some people. I don’t care. I like the tangy sweetness against the salty beef.

Sometimes I add baked beans or toast if I’m extra hungry. Other times I throw a handful of peas on the side and call it dinner.

There are no strict rules with this dish. That’s part of the charm.

Why I Keep Coming Back to This Recipe

Some meals feel fancy and impressive. This isn’t one of them.

But canned corned beef hash has this scrappy kind of comfort to it. It’s the sort of thing you throw together when the fridge looks empty and you still end up with something satisfying.

I’ve tweaked it over time. Added anchovies, played with sauces, sometimes tossed in leftover vegetables.

Still, the basic idea stays the same. Crispy potatoes, salty corned beef, and a fried egg that breaks open and runs everywhere.

Simple food. Messy skillet. Always worth making.