Slow Cooker Corned Beef Hash

Whenever I look for recipes for Corned Beef Hash they’re always made with Baked Beans and a fried egg on top. Now it doesn’t help that the hubby can’t eat beans but it’s not the version that my mum used to make when we were growing up.

I don’t have her recipe so I don’t know exactly how she makes it but this is my version and it was lovely!


  • 1 Tin Corned Beef (Diced)
  • 3 Meduim Potatoes (Peeled & Sliced)
  • 3 Medium Carrots (Peeled & Sliced)
  • 200g Frozen Peas
  • 1 Onion (Peeled & Sliced)
  • 1 Tin Oxtail Soup
  • 500ml Beef Stock
  • Salt & Pepper

Cooking Time:

4 hours on High, 8 hours on Low

Serves 4


Add half of the carrots, onion & peas to the slow cooker.

Dice the Corned Beef and scatter half of it over the vegetable mix.

Top with half the amount of sliced potatoes. Make sure all the below ingredients are covered. Repeat steps 1-3 with the rest of the vegetables & Corned Beef.

Make up 500ml of Beef stock according to the instructions on the box. Add the tin of oxtail soup and stir.

Pour over stock mixture and season with salt and pepper. Cook for 4 hours on low or 8 hours on high. 








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