Recipe: Corned beef hash with pecan rice and tortilla chips

Nadette Mifsud BORDON Recipe: Corned beef hash with pecan rice and tortilla chips

Recipe by Nadette Mifsud



  • 1 packet tortillas 

For the corned beef hash:

  • 6 potatoes, peeled and quartered 
  • 1 can Bordon corned beef finely chopped 
  • 1 bunch green onions, chopped 
  • Salt & ground black pepper to taste 
  • 2 cloves garlic, crushed 
  • 1 tbsp butter 
  • 1/4 cup tomato salsa 

For the pecan rice: 

  • 1 cup basmati brown rice
  • 2 tbsp butter
  • 1/4 cup finely chopped onion
  • 1/2 cup finely chopped pecans
  • 2 tbsp minced parsley
  • 1/4 tsp dried basil
  • 1/4 tsp ground ginger
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt


For the corned beef hash:

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm about 15min. Drain and finely chop.
  2. Cook beef in a large non stick skillet. Stir in green onions, salt & pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant.
  3. Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 min. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping every 5 min until hash stays together and has a golden crust, 10 to 15 min.
  4. Optional - poach an egg and place on top of hash.

For the pecan rice:

  1. In a saucepan bring 2 cups water to a boil. Add rice and stir, cook for about 20-40min. 
  2. When rice is done, melt butter in a small skillet over medium heat. Sauté onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.

For the tortilla chips:

  1. Cut tortillas in triangles, season with salt and fry until golden. 

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