Corned Beef Hash


  • 1 can corned beef
  • 1 cup dried potato flakes
  • 1 small onion ( or ½ cup dried onion flakes )
  • ¼  to ½ cup dried mushrooms
  • Salt
  • Pepper
  • Hot sauce


  • Reconstitute potato flakes , dried mushrooms (and onion flakes if using) by soaking separately in warm water for 10 minutes.
  • Remove excess water from soaked vegetables.
  • If using a fresh onion peel and finely chop.
  • Fry onion in a small amount of oil ( say 1tbsp) until softened and coloured but not browned.
  • Add potato flakes and mushrooms and stir fry until potato browns. Add more oil if required.
  • Open can of corned beef and crumble into the vegetable mixture.
  • Stir well and cook until corned beef is heated through and the hash is well combined
  • Season to taste (including the hot sauce if desired).

Serve with a green vegetable and ketchup or brown sauce on the side.


  • Omit potato and serve it with mashed potato.
  • Add spices to your taste e.g. paprika.
  • Top with grated cheese.
  • Any leftovers make a great breakfast dish with a fried egg or two.
  • Corned beef can be previously dried using a cookie sheet lined with paper towels which will need to be frequently replaced until a dry crumbly product is obtained. This can be kept in the fridge or freezer until needed for your kayak trip
This entry was posted in trip planning and tagged . Bookmark the permalink.