Corned Beef Hash

Corned Beef Hash






4 people
Creamy Hellmann's® Real Mayonnaise mixed with ketchup, Worcestershire sauce and mustard, gives this Irish classic the perfect touch. Makes for a quick and easy lunch.


  • 5 medium all-purpose potatoes, peeled if desired, and cut into cubes
  • 1 Tbsp. (15 mL) olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 can (350 mL) corned beef
  • 3/4 cup (175 mL) frozen green peas, thawed
  • 3 Tbsp. (45 mL) Hellmann's® Real Mayonnaise
  • 1 Tbsp. (15 mL) ketchup
  • 1 Tbsp. (15 mL) Worcestershire sauce
  • 1 tsp. (5 mL) Maille ® Grainy Dijon mustard

  1. Amount per Serving
Title Amount per Serving


  1. Cover potatoes with water in large saucepot; bring to a boil over high heat. Reduce heat to low and simmer until potatoes are fork-tender, about 15 minutes. Drain and set aside.

  2. Heat oil in large skillet over medium heat and cook onion, stirring occasionally, until tender, about 5 minutes. Add potatoes and cook, tossing gently, until potatoes are crispy, about 8 minutes. Stir in garlic and cook 30 seconds.

  3. Crumble in the corned beef; stir to combine. Stir in remaining ingredients. Cook, stirring occasionally, until heated through, about 5 minutes. Serve, if desired, with fried eggs.


See Nutrition for information for sodium content.