Make your contribution to the project, add an article. Find out how


Jump to: navigation, search
Corn beef hash1.jpg

Hash (also known as corned beef hash) is a dish consisting of corned beef, potatoes, and spices, that are mashed together into a smooth, creamy consistency, and then cooked either alone or with other ingredients such as onions.

In many locations, corned beef hash is served primarily as a breakfast food on restaurant menus and as home cuisine, often served with eggs and toast (or biscuits), and occasionally fried potatoes (hash browns, home fries, etc.). The dish is usually known as corned beef hash with eggs, or corned beef hash and eggs. Alternative versions of the dish use roast beef hash.

Corned beef hash became especially popular in some countries during and after World War II as rationing limited the availability of fresh meat.

In Northern England, corned beef hash is a traditional cheap and quick dish dating back many years. Corned beef (beef treated with saltpetre) is nearly always from a tin – and almost always imported from South America. Tinned corned beef was available more plentifully during war years when fresh meat was heavily rationed – and a staple food in the armed forces. The meal is made with tinned corned beef, stirred with browned onions, before having liquid added (either gravy or stock, or tinned tomatoes) then having lightly boiled sliced potatoes layered over the top before being browned under a hot grill. Alternatively cubed boiled potatoes are stirred in. It can be eaten any time – but is often eaten around Ash Wednesday (a play on words). Some recipes would add peas or carrots.

Although large slices of corned beef are sold from delicatessens in the UK – these are simply cut from larger tins of corned beef. The type of corned beef as sold in the US is sold in delicatessen sections of UK supermarkets generally as 'salt beef', or pastrami – the pastrami sold in the US is less spiced than the UK version. Further variations on this theme are sold in areas with large Jewish populations (for example, North London, Leeds, and Manchester).

In Scotland, the dish of "stovies" is very similar to hash. There are many variations on the dish, but all consist of a base of mashed or coarsely chopped potato, with onions and leftover meat, usually minced or roast beef although there are many variations.

Photo Gallery

To add a photo, please follow this submit form.



Corned Beef Hash,

Corned-beef Hash with Fried Eggs,