The Willoughton Wanderer

"Eating my way through life one bite at a time!"

recent posts

about

Eating my way through life one bite at a time! My Willoughton Wanderer blog tells the story of my various visits to eateries, pubs and restaurants, both good and bad, on my travels together with the occasional recipe thrown in for good measure.

Crispy Corned Beef & Tomato Hash – A One-Pan Wonder from the Store Cupboard

When the fridge looks bare but your tastebuds crave comfort, this sizzling one-pan corned beef hash steps up as the unexpected hero. Born from humble tinned meat, a couple of salad potatoes, and a handful of cherry tomatoes, this dish delivers golden crispiness, rich savoury flavour, and a pop of juicy sweetness — all in under 20 minutes. Whether you’re rustling up a quick lunch, as this was, or a lazy weekend supper, this easy recipe proves that pantry staples can still pack a punch.

Ingredients:

  • 1 tin of corned beef (cubed)
  • 2 cooked salad potatoes (cut into chunks)
  • A handful of cherry tomatoes (halved)
  • 1 small onion (optional if available, finely sliced)
  • 1 clove garlic (or garlic powder)
  • Olive oil or butter
  • Salt and pepper
  • Smoked paprika or cayenne (optional for heat)
  • Dried herbs (thyme or oregano work well)
  • An egg or two (optional, to top)

Method:

  1. Prep: Cube the corned beef and cut your cooked potatoes into bite-sized pieces. Halve the cherry tomatoes.
  2. Pan-fry potatoes: Heat a good glug of oil or a knob of butter in a non-stick frying pan over medium heat. Add the potatoes and cook until they start to brown and crisp, about 5–7 minutes. Stir occasionally.
  3. Add onions and garlic (if using): Toss in the onions and cook until soft and golden. Add garlic for the last minute or use a pinch of garlic powder.
  4. Stir in corned beef: Add the cubed corned beef and break it up slightly as it warms. Let it get crispy on the edges — don’t stir too often.
  5. Tomatoes & seasoning: Add halved cherry tomatoes and sprinkle with salt, pepper, and your chosen spices/herbs. Cook for another 2–3 minutes until the tomatoes start to soften.
  6. Optional egg: If you like, push the hash to one side and fry an egg in the same pan or poach one separately. A runny yolk over the hash is a winner.
  7. Serve hot, maybe with a splash of vinegar or hot sauce if you like a kick.

There’s something deeply satisfying about turning a few odds and ends into a meal that feels this hearty and full of flavour. The crispy edges of the potatoes, the rich, nostalgic savouriness of the corned beef, and the burst of sweetness from the tomatoes all came together like old friends round a kitchen table. No frills, no fuss — just good, honest food that hits the spot. It’s the kind of dish that reminds you why it’s worth keeping a tin or two tucked away and trusting your instincts with what’s on hand. Plates scraped clean, and not a morsel left — I’ll call that a win.

Posted in

Leave a comment