Corned beef hash with cornbread

To accompany a classic American quick bread made with cornmeal, Charita Jones fries up a spicy hash
By Charita Jones
Corned beef hash with cornbread
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the cornbread

  • 225 g butter
  • 225 g plain white flour, sifted
  • 225 g medium yellow cornmeal
  • 1 tbsp baking powder
  • 125 g caster sugar
  • 2 large eggs, beaten
  • 475 ml milk, preferably whole milk

For the corned beef hash

  • 4 medium-sized potatoes, diced
  • 50 ml vegetable oil
  • 1 tsp finely chopped garlic
  • 1 tsp cajun seasoning
  • 6 slices corned beef, or a 340g tin corned beef, sliced
  • 8-10 cherry tomatoes

To serve

  • 4 fried eggs

Tips and Suggestions

When mixing batter for cornbread, put away your electric mixer. Mixing by hand helps eliminate over-mixing. It is desirable to have a few lumps in the batter as they will hydrate during baking and the lumps will help give a characteristic craggy appearance to your breads.

Once moistened, work quickly with the batter as the moisture will activate the raising agents in the batter.

Cornbread is best eaten on the day it is baked as it can dry out quickly. If you do have leftovers, keep them as fresh as possible by wrapping in cling film, then foil and storing in the fridge. Or freeze it for up to six weeks.


1. For the cornbread: preheat the oven to 200C/fan 180C/gas 6. Put the butter in a 23cm square baking tin and put in the oven to melt. As soon as the butter has melted, remove and set aside. Lower the oven to 180C/fan 160C/gas 4.

2. Combine the flour, cornmeal, baking powder, sugar and 1/2 tsp salt in a mixing bowl and make a well in the centre. Tip in the eggs, milk and the melted butter. Combine together using a wooden spoon, working fast so the butter doesnt harden. Pour the mixture into the warm, greased baking tin and bake for 25 minutes, or until the bread has risen and is golden brown. Leave to cool for a few minutes in the tin, then remove from the tin and cool on a wire rack.

3. For the corned beef hash: put the potatoes in a large saucepan and bring to a boil. Cook until soft but not falling apart, about 8-10 minutes. Drain well. Heat the oil in a large frying pan that will go under the grill, tip in the onion and garlic and fry gently until softened. Stir in the potatoes, the Cajun seasoning and some salt and pepper. Fry until the potatoes begin to get a light golden crust on them, then mix in the corned beef, folding it over so it breaks up a little and cooking for about 10 minutes. Drop in the cherry tomatoes and place under a hot grill to crisp the dish up a bit more.

4. Serve the corned beef hash with a fried egg on top, accompanied by thick slices of cornbread.

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