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Slow Cooker Corned Beef Hash with Potatoes and Vegetables

This slow cooker corned beef hash is a hearty, old-school comfort meal made with tender potatoes, carrots, leeks, and celery simmered in a savory beef gravy until everything is soft and flavorful. Finished with peas and served with crusty bread, it’s an easy set-and-forget dinner that delivers rich, cozy stew-like texture with minimal prep.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 429 kcal

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.