• onion or shallot 1 small, chopped
  • Beef 1 large tin corned
  • frozen hash browns 1 large pack
  • Butter 2 tablespoons • 717 kcal
  • Olive oil 2 tablespoons
  • salt and pepper
  • Sour cream 2/3 cup
  • Milk 1/4 cup • 49 kcal
  • Dill 1 tablespoon (fresh or dried)
  • horseradish sauce 2 tablespoons creamed
  • Honey 1/2 teaspoon
  • salt and pepper
Calories refers to 100 gr of product

Here’s a refreshing take on traditional hearty corned beef hash – it’s served with a tangy horseradish and dill sauce that really changes up the flavours.

It’s pretty quick and easy to make, especially if you use tinned corned beef and frozen hash browns, and it tastes amazing.

Serve with some eggs on the side – scrambled, poached, or fried.


Set the hash browns out to thaw a little while you prep the corned beef by cutting it into ½ inch cubes.

For the Horseradish Cream Sauce:

Place all the ingredients in a medium sized bowl. Add 1/4 teaspoon of salt, and 1/4 teaspoon pepper, then whisk until smooth. Cover and put in the fridge until needed.

For the Corned Beef Hash:

Cut the hash browns into cubes with a sharp knife – it’s fairly easy to cut them while they are still frozen.

Place a large skillet over medium-high heat. Add 1 tablespoon of butter, and 1 tablespoon of oil to the skillet. * Add the corned beef and sauté for 5-8 minutes, turning regularly, until it starts to go crispy. As you cook, the cubes will start to soften and come apart, this is normal.

Remove the corned beef with a slotted spoon. Then add the onion and a little splash of oil, and sauté for 2 minutes.

Add the remaining oil, butter, and cubed hash browns. Salt and pepper generously. Sauté for another 10-14 minutes until the potato cubes are brown around the edges and cooked through. Stir regularly.

Spoon the corned beef back into the skillet and mix up with the cooked potatoes.

Serve warm with the Horseradish Cream Sauce drizzled over the top and eggs on the side.


If you can get fresh corned beef, use it. It’s not available in the UK, so you will have to use tinned or deli corned beef for this recipe.

* mixing olive oil with the butter stops the butter from burning during frying.