This slow cooker corned beef hash is totally budget and family friendly.
It makes a simple and nourishing meal, that won't break the bank.
The recipe is a canned corned beef hash, so it couldn't be easier, but you could use fresh corned beef or leftover roast beef as well.
Perfect at any time of day, for breakfast, brunch, lunch or dinner and delicious with a fried egg on top too.
Canned corn beef is such a great ingredient to use in family meals as it can easily be transformed into salads, sandwiches, fritters and pies.
Rather than spend time and money using the hob, this slow cooker corned beef hash needs very little tending, is lower in fat and cost just a few pence to make.
On average, it costs £1 an hour to run an oven, and only 5p for a slow cooker, so it makes perfect sense to use it often, especially for an expensive time of the year like Christmas.
It's also easy to vary the ingredients too, to make the most of the food you already have.
❤️ Why you will love this recipe
- Family friendly meal in bite sized pieces and no bones.
- Lower energy cost by using slow cooker.
- Reduced fat as the vegetables are cooked in stock.
- Canned beef as an economical ingredient to make a budget friendly meal.
- Easy to vary the ingredients.
- Only 355 calories a serving.
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- Potatoes - white potatoes or a another good all rounder. I prefer to use Maris Piper generally for all potato dishes.
- Carrots - any carrots, any shape as they will be cut.
- Onion - brown onion.
- Leeks - use the white part of the leek.
- Corned beef - a can of corned beef.
- Stock - hot beef stock. For ease, I use Bovril mixed with hot water.
- Oil - vegetable or olive oil for frying.
- Salt - cooking or kosher salt. Keep in mind that stock can be salty, so add with caution.
- Pepper - freshly ground black pepper.
- Herbs - add a teaspoon of dried mixed herbs to the slow cooker or garnish with fresh parsley if you prefer.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- slow cooker - ideally a crock pot with 3.5 litre or 5.3 pint capacity
- frying pan
- sharp knife
- chopping board
- measuring jug
🍲 Slow Cooker Tips for this recipe
- Vegetables can take a long time to cook in a slow cooker, so always place them at the bottom. A slow cooker with a larger capacity cooks vegetables more evenly.
- Make sure that there is at least 2 centimetres of space in the bowl when it is full.
- Do not remove the lid in the first half of the cooking time, as valuable heat will be lost and cooking time will need to be extended.
- All stock should be boiling when added at the beginning of cooking.
Preheat the slow cooker on the HIGH setting, while you prepare the ingredients.
Put the canned corned beef in the fridge. This makes it easier to cut later.
Peel the onion and chop into small pieces.
Wash the carrots, potatoes and leek and cut into rough 1 centimetre.
Slice the leek in half lengthways and finely slice.
Place the vegetables in the slow cooker and pour over the hot stock.
Add the seasoning and stir well to mix.
⏲️ Cooking Time
Put the lid on the slow cooker and cook for 3 hours, stirring halfway through.
When it's cooked the vegetables will have absorbed the liquid.
Cut the corned beef into bite sized chunks
Heat the oil in a frying pan and brown the beef until slightly crispy for 5 minutes.
Move it around the pan gently so that it doesn't break up.
Mix the canned corned beef hash with the vegetables, being careful not to break up the chunks.
Delicious served with a fried egg on top.
🥗 Serve with
Serve as it is or with a fried egg on top and baked beans on the side.
You may like to try some of these budget friendly ideas.
- Fish Mornay
- Creamed Rice Pudding
- Courgette and Sweetcorn Fritters
- Sausage Hotpot
- Macaroni Pudding
- Beef Olives
- Savoury Mince
- Microwave Sponge Pudding
- Corned Beef Fritters
- Corned beef - use leftover roast or corned beef or a can of spam.
- Vegetables - swede, turnips, parsnips, sweet potatoes, pumpkins and squash.
- If you prefer, transfer the vegetables to a frying pan and fry in a little oil to crisp up.
- Refrigerator - cool, cover and refrigerate for up to 3 days.
- Freezer - freeze cooked vegetables in container for up to a year. The corned beef isn't suitable for freezing as it will break up.
- To reheat - place in a frying pan over a medium heat until heated through.
🍱 Prepare in Advance
- To save time chop the carrots and potatoes in advance and store in water in the refrigerator for up to 2 days. Change the water daily.
- Make the slow cooker corned beef hash vegetables a day or 2 in advance then reheat with the corned beef.
Corned beef hash is a British dish that consists of leftover chopped meat, potatoes and onions.
The name hash comes from the French verb hacher, which means to chop.
Making corned beef or salted beef began as a way of preserving beef, and canned corned beef, (brisket), became very popular, especially during times of rationing.
More slow cooker recipes
- Slow Cooker Sausage Casserole
- Slow Cooker Christmas Pudding
- Slow Cooker Brisket and Gravy
- Slow Cooker Beef Cheeks
- Slow Cooker Turkey Crown
Slow Cooker Corned Beef Hash
- slow cooker - • ideally a crock pot with 3.5 litre or 5.3 pint capacity
- Frying pan
- Sharp knife
- Chopping board
- measuring jug
- 600 g potatoes 4 medium
- 2 carrots
- 1 onion
- 1 leek
- 340 g can corned beef
- 100 ml beef stock
- 1 tablespoon oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Preheat the slow cooker on the HIGH setting, while you prepare the ingredients.
- Put the canned corned beef in the fridge. This makes it easier to cut later.
- Peel the onion and chop into small pieces.
- Wash the carrots, potatoes and leek and cut into rough 1 centimetre.
- Slice the leek in half lengthways and finely slice.
- Place the vegetables in the slow cooker and pour over the hot stock.
- Add the seasoning and stir well to mix.
- Put the lid on the slow cooker and cook for 3 hours, stirring halfway through. When it's cooked the vegetables will have absorbed the liquid.
- Cut the corned beef into bite sized chunks.
- Heat the oil in a frying pan and brown the beef until slightly crispy for 5 minutes.
- Mix the canned corned beef hash with the vegetables and serve.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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