A proper corned beef hash is one of the ultimate comfort foods—crispy golden potatoes, rich savoury flavour, melted cheese, and perfectly baked eggs all in one hearty pan.

This oven-finished version brings extra depth with warming spices, a touch of Marmite richness, and soft-set yolks that make it ideal for a cosy weekend brunch or an easy midweek dinner. Simple, satisfying, and full of nostalgic flavour, this is a classic corned beef hash recipe you’ll come back to again and again.

Ingredients (Serves 4)

3–4 large potatoes, cut into chunky pieces

1 small onion, finely chopped

½ tsp paprika

½ tsp fenugreek

½ tsp mustard powder

Olive oil

Salt and black pepper

A splash of hot stock mixed with a little Marmite

1 tin corned beef, cut into chunks

A handful of cheese, cut into small pieces

4 eggs Fresh parsley or chopped chives, to garnish

Fresh red chilli, sliced (optional)

Method

Place the chopped potatoes in a large bowl with the paprika, fenugreek, mustard powder, chopped onion, a drizzle of olive oil, and generous seasoning.

Toss well to coat evenly. Heat a large oven-safe frying pan over medium heat and cook the potatoes for around 5 minutes, stirring occasionally, until they begin to soften and lightly brown. Add a small splash of hot stock mixed with Marmite, allowing it to bubble and glaze the potatoes with deep savoury flavour.

Transfer the pan to a preheated oven at 180°C and bake for 30 minutes, until the potatoes are tender and golden.

Remove from the oven, add the chunks of corned beef, and return to the oven for 10 minutes to heat through. Gently mix, scatter over the cheese, and bake for a further 10 minutes until melted and bubbling.

Make four small wells in the mixture and crack an egg into each.

Return to the oven for about 8 minutes, until the whites are set and the yolks remain softly runny. Finish with fresh parsley or chives and sliced chilli for a little heat. Serve straight from the pan and enjoy.