Corned beef hash cakes with cheesy topping

These cheesy corned beef hash cakes are very easy to make, and you can save time by using leftover mashed potato instead of boiling some from scratch.

corned beef hash cakes with cheesy topping and a poached egg
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Published - 23 Dec 2025
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Cheap and filling, this is easy to knock up. Topping the cakes with locally sourced cheeses, from Cornish Blue to Caerphilly, Stilton to Sussex Slipcote (made from ewe’s milk), adds a tangy twist.

The only hiccup could be the key for the corned beef can breaking off. It always does. It’s one of life’s inevitabilities.

Cooking time
25 mins
Serves
4

Ingredients

  • 500g potatoes (Desiree, if you can find them)
  • 2 tbsp oil
  • 4 spring onions, chopped
  • 1 can corned beef
  • 2 tbsp Worcestershire sauce
  • 150g locally sourced cheese (try something new)
  • Knob of butter
  • Salt and pepper

Method

  1. Slice the potatoes and place them in a saucepan. Cover them in water and bring to the boil.
  2. While the potatoes are boiling, heat the oil in a large non-stick frying pan and add the spring onion. Heat till soft.
  3. When soft, drain and then mash the potatoes (butter optional), adding seasoning.
  4. Mix the corned beef and onions together with the potatoes, adding Worcestershire sauce (or tomato ketchup if you prefer).
  5. Put the mixture into a frying pan, using a spatula to flatten it. Cook for 4-5 minutes..
  6. Using the spatula, take out the mixture and place it on a sheet of greaseproof paper. Allow it to cool for a bit before carefully forming the mixture into four individual cakes.
  7. Crumble/slice the cheese equally over the cakes, and place under the grill for a couple of minutes. If you don't have a grill, put it on the top shelf of a pre-heated oven until the cheese has melted.
  8. Serve as part of a fry-up or with toast, perhaps with a poached egg on top.
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