A slow cooker classic done right, this Slow Cooker Corned Beef Hash leans into comfort without cutting corners. It’s hearty, vegetable-forward, rich with savory gravy, and built for busy days when you want dinner to take care of itself.
This version keeps the soul of an old-school hash but modernizes the structure, seasoning balance, and cooking logic so the result is consistent, deeply flavorful, and practical for home cooks.
Slow Cooker Corned Beef Hash Recipe Card
Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 4–5 hours (high)
Total Time: Up to 8 hours 15 minutes
Servings: 4
Cuisine: British-style comfort food
Course: Main
Nutrition (per serving, includes bread):
Calories: ~430
Fat: ~11 g
Saturated Fat: ~5.5 g
Carbohydrates: ~51 g
Sugar: ~12 g
Protein: ~33 g
Ingredients
- 400 g lean corned beef, cut into large chunks
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 leek, sliced
- 150 g carrots, sliced
- 2 celery sticks, sliced
- 400 g baby potatoes, skin-on, sliced
- 500 ml beef stock
- 1 reduced-salt beef stock cube, crumbled
- 4 tablespoons savory umami seasoning sauce
- 2 teaspoons dried mixed herbs
- Fine sea salt, to taste
- ½ teaspoon ground white pepper
- 1 dried bay leaf
- 80 g frozen peas
- 150 g crusty white baguette, warmed to serve
Method
Add the potatoes, carrots, leek, onion, celery, and garlic to the slow cooker bowl.
Pour in the beef stock, add the umami seasoning sauce, dried herbs, salt, white pepper, and crumbled stock cube, then drop in the bay leaf.
Stir gently to combine, then place the corned beef chunks on top without breaking them up.
Cover and cook on low for 6–8 hours or high for 4–5 hours, until the vegetables are tender and the corned beef has softened into the sauce.
Stir in the frozen peas during the final 15 minutes of cooking.
Remove the bay leaf, adjust seasoning to taste, and serve hot with warm baguette slices.
What Makes This Slow Cooker Hash Different
This recipe is designed to behave more like a structured stew than a fried hash. The slow cooker environment allows the corned beef to gently break down rather than crisp, creating a thick, spoonable texture.
Layering the ingredients instead of stirring aggressively at the start helps preserve vegetable shape. That small detail prevents the final dish from becoming mushy.
Choosing the Right Corned Beef
Tinned corned beef works best for this recipe because it’s already cured and cooked. Its compact structure softens slowly, enriching the broth instead of dissolving immediately.
Look for a lean variety to avoid excessive fat separation during long cooking. Leaner cuts still deliver flavor but keep the gravy balanced and clean.
Vegetable Balance and Texture Control
Potatoes form the backbone of this dish, adding body and gentle starchiness. Keeping the skins on helps them hold their shape during long cooking.
Leeks and onions provide sweetness while carrots and celery add depth. Cutting everything to a similar thickness ensures even cooking across the pot.
The Role of Stock, Seasoning, and Herbs
Using both liquid stock and a crumbled cube may seem redundant, but it creates layered savory depth. The liquid provides volume while the cube reinforces umami.
Dried mixed herbs work well in slow cooking because they release flavor gradually. Fresh herbs would fade too early under long heat.
Why the Corned Beef Goes in Last
Placing the corned beef on top slows its breakdown. This prevents it from disappearing into the sauce before the vegetables are fully cooked.
As cooking progresses, the meat naturally collapses downward. The result is a cohesive dish with visible chunks and rich gravy.
Timing the Peas for Best Color and Flavor
Frozen peas only need a short burst of heat. Adding them at the end keeps their color vibrant and texture intact.
If added earlier, they would lose sweetness and turn dull. The final 15 minutes is enough to warm them through.
Serving Suggestions That Add Value
This dish is best served hot with bread that can absorb the gravy. A simple baguette works well because it’s sturdy without overpowering the dish.
For a lighter option, serve smaller portions with extra vegetables and less bread. The hash itself is filling due to its protein and potato content.
Storage and Reheating Tips
Leftovers keep well in the refrigerator for up to three days. Store in an airtight container once fully cooled.
Reheat gently on the stovetop or microwave with a splash of stock to loosen the gravy. Stir carefully to avoid breaking down the vegetables further.
Make-Ahead and Batch Cooking Notes
This recipe is ideal for batch cooking. Doubling the ingredients works well as long as the slow cooker is not filled past two-thirds.
Flavors continue to develop overnight, making it even better the next day. This makes it suitable for meal prep or planned leftovers.
Common Variations You Can Safely Make
You can swap baby potatoes for diced larger potatoes if needed. Keep the pieces slightly larger to compensate for longer cooking.
Root vegetables like parsnips or swede can replace some of the carrots. Adjust seasoning slightly, as these vegetables add natural sweetness.
Frequently Asked Questions
Can I cook this entirely on high heat?
Yes, but low heat is preferred for better texture. High heat works if time is limited, though the gravy may be slightly thinner.
Will the corned beef fall apart too much?
Not if added on top and left undisturbed initially. Gentle stirring near the end keeps chunks intact.
Can I freeze this dish?
Freezing is possible, but potatoes may soften further when reheated. For best texture, enjoy fresh or refrigerated.
Is this recipe suitable for meal prep?
Yes, it reheats well and stays flavorful. Portion it with bread stored separately for best results.
What can I use instead of baguette?
Any crusty bread works, including rolls or sliced loaf bread. The key is something sturdy enough to hold gravy.
This Slow Cooker Corned Beef Hash is built for reliability, depth, and real-world cooking. It’s the kind of recipe that earns a permanent place in your rotation, especially when comfort and simplicity matter most.
Slow Cooker Corned Beef Hash with Potatoes and Vegetables
Ingredients
For the slow cooker
- 400 g lean corned beef cut into large chunks
- 1 medium onion diced
- 2 cloves garlic minced
- 1 leek sliced
- 150 g carrots sliced
- 2 stalks celery sliced
- 400 g baby potatoes skin-on, sliced
- 500 ml beef stock
- 1 cube reduced-salt beef stock cube crumbled
- 4 tbsp Worcestershire sauce
- 2 tsp dried mixed herbs
- 1 pinch fine sea salt plus more to taste
- ½ tsp ground white pepper plus more to taste
- 1 dried bay leaf
- 80 g frozen peas
To serve
- 150 g crusty white baguette warmed, to serve (about 1 slice per serving)
Instructions
Slow Cooker Corned Beef Hash
- Add the sliced potatoes, carrots, leek, diced onion, celery, and minced garlic to the slow cooker.
- Pour in the beef stock. Add the Worcestershire sauce, dried mixed herbs, sea salt, white pepper, crumbled stock cube, and bay leaf.
- Stir gently to combine, then place the corned beef chunks on top (do not break them up).
- Cover and cook on LOW for 6–8 hours (recommended) or HIGH for 4–5 hours, until the vegetables are tender and the corned beef has softened.
- Stir in the frozen peas during the final 15 minutes of cooking.
- Remove the bay leaf. Taste and adjust seasoning with extra salt, pepper, and Worcestershire sauce if desired.
- Serve hot with warmed crusty baguette.
Notes
- For the best texture, place the corned beef on top at the start so it breaks down slowly rather than dissolving into the gravy.
- If your gravy looks thin at the end, crack the lid for 15–20 minutes on HIGH to reduce slightly, stirring once.
- Add the peas only in the last 15 minutes to keep them bright and sweet.
- Salt levels vary by stock and stock cubes, so taste at the end and adjust before serving.
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