There’s something about Jamie Oliver Corned Beef Hash that hits like a song you didn’t know you remembered. A smell that smacks you with childhood. Frying onions. Crackle of spitting butter. That salty, rich depth of corned beef—edges catching crisp in the pan. It’s not fancy. Not trying to be. And maybe that’s the whole point. I made it because I couldn’t think. Tired, hungry, cold toes on the kitchen floor. Somehow, it sorted me out.

Ingredients Needed

2 tablespoons of butter, real stuff
2 tablespoons olive oil, extra virgin if you care
1 big onion, chopped—rough or fine, whatever mood you’re in
5 Yukon Gold potatoes, peeled, diced small (don’t argue—these work)
1 large carrot, grated like you mean it
2 pounds of cooked corned beef, cubed—leftover from Sunday? even better
Handful of chopped fresh parsley
Half a teaspoon of black pepper
Quarter teaspoon thyme, dried’s fine
Salt? Taste it first, then decide

How I Make Jamie Oliver Corned Beef Hash

First thing: prep. Seriously. Cut everything before you even touch the stove. Especially the potatoes—don’t let them oxidize and go weird. Just have it all lined up. Like a little army of things about to become dinner.
Then heat up a big old skillet. Butter first. Then olive oil. Why both? Because life’s too short to choose. When it’s hot—onion goes in. Let it soften. You’ll smell it when it’s ready, that sweet, almost golden stage.
Now, the potatoes. Get them in there. Stir them around until they’re glossy. Then stop. Let them sit. Let them brown. Don’t fuss too much. They need time, not constant flipping. You want them to go golden and soft, but with that crisp edge that kind of shatters when you bite into it.
Toss in your grated carrot. It’ll melt down a bit, sneak some sweetness in there. Then your corned beef. That’s when the smell changes—deeper, saltier, almost like a pub breakfast. Stir it gently. Let it mingle. You’ll start getting little browned bits. That’s gold. That’s the good stuff.
Now for the herbs—parsley, pepper, thyme. Salt too, but go easy. Corned beef’s already halfway to briny heaven. Stir it all through. Let it sit again. Press it down with the back of your spatula and just… wait. Listen for that low crackle.
Once the bottom’s got some crunch, flip chunks over. Do the same thing. Bit more time. Patience, always.
When it smells so good that someone wanders into the kitchen asking, “What’s that?” you know you’re there.

Why I Love This Recipe

Made this once when we got home late from a miserable, rainy walk. Kids wet, dog stink everywhere. Everyone was cold and cranky and someone was crying about socks. Threw this together half in silence and half in frustration. But by the time it hit the table, we were all quiet for a better reason. Eating. Like we meant it.

Recipe Tips

Yukon Golds work. Others fall apart or turn gluey.
Dice the beef evenly or it gets weird—clumpy in spots, mush in others.
Forgot to defrost it once, Still worked. Just took longer.
Add a fried egg if you want to feel smug.
No parsley, Try chives or even a handful of spring onion tops. Still green. Still good.

How To Store This Jamie Oliver Pork Goulash

Room temp: Don’t leave it out long. This isn’t a picnic food.
Fridge: Cools down well. Store in a sealed container. Next day it’s somehow better.
Freezer: Yep. Works. Just pack it tight so it doesn’t dry out. Eat within a month or two before it gets that freezer taste.
Reheat: Skillet. Always. Bit more oil, press it flat, listen for the sizzle. Microwave if you’re in a rush, but don’t expect the same crispy magic.

Let’s Answer a Few Questions! (FAQs)

Can I leave the skins on the potatoes?
Sure. It’s your pan. Just scrub them first.

Can I make it spicy?
Yes. Toss in chili flakes. Or hot sauce. Or both.

Is canned corned beef okay?
Yes. It’ll break up more than chunks, but that’s not a bad thing.

What if I don’t have carrots?
Leave them out. Add bell peppers. Or don’t add anything. Still tastes like something worth eating.

Is it weird to eat this for dinner?
Not at all. Actually feels like the perfect dinner. Breakfast-for-dinner kind of joy.

Nutrition Facts (per serving)

Calories: 377
Carbs: 29g
Protein: 15g
Fat: 23g
Sugar: 4g
Fibre: 4g
Sodium: 1125mg

Try More Recipes:

Jamie Oliver Pork Goulash

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

377

kcal

Hearty, crispy, and comforting—this corned beef hash is a no-fuss favorite, perfect any time of day.

Ingredients

2 tbsp butter
2 tbsp extra-virgin olive oil
1 large onion, chopped
5 Yukon Gold potatoes, peeled and cubed
1 large carrot, shredded
2 lbs cooked corned beef, cubed
2 tbsp fresh parsley, chopped
½ tsp black pepper
¼ tsp dried thyme
Salt, to taste

Directions

Prep all your ingredients before starting—dice potatoes, chop onions, shred carrots, cube the beef.
Heat butter and oil in a skillet. Add onions and cook until soft.
Add potatoes, stir occasionally, and cook until golden and tender (10–15 minutes).
Mix in carrot and corned beef. Stir well.
Add parsley, pepper, thyme, and a bit of salt. Mix everything to combine.
Let it cook a bit longer, flipping occasionally, until edges crisp (about 5–7 more minutes).
Taste, adjust seasoning, and serve hot.

Notes

Yukon Golds work. Others fall apart or turn gluey.
Dice the beef evenly or it gets weird—clumpy in spots, mush in others.
Forgot to defrost it once, Still worked. Just took longer.
Add a fried egg if you want to feel smug.
No parsley, Try chives or even a handful of spring onion tops. Still green. Still good.