Recipe: Campfire Corned Beef Hash

Updated 15th June 2026 | Words by Ellie Clewlow @ WildBounds HQ

There’s something deeply satisfying about cooking over an open flame that connects us to generations of outdoor adventurers, and this hearty meal delivers both comfort and convenience, using tried and tested store cupboard staples.

Traditionally, hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from the French hacher, meaning ’to chop’. This version uses canned corned beef, which is cheap, plentiful and has been a camping favourite since the mid twentieth century.

Perfect for feeding hungry hikers, our recipe combines corned beef with crispy golden potatoes and caramelised onions. To add a little extra flavour, you also get the one-two punch of wholegrain mustard and tangy Worcestershire sauce. The beauty lies in its simplicity – all the ingredients can be prepped quickly beside the fire, while the cast iron skillet does all the heavy lifting, ideally over glowing coals.

Whether you’re car camping with the family, canoe camping through remote wilderness, or simply wanting to elevate your backyard fire pit experience, campfire corned beef hash delivers maximum flavour with minimal fuss. The crackling fire provides the perfect soundtrack as ingredients meld together, creating those coveted crispy edges and smoky depth that no stovetop can replicate. Add a perfectly fried egg or some melted mozzarella on top, and you’ve got a breakfast, lunch or supper worthy of any outdoor adventure.

Ingredients

• 1 tin of corned beef
• 2 tins baked beans
• 2 white onions
• 2 red bell peppers
• 2 tbsp Worcestershire sauce
• 1 tbsp wholegrain mustard
• 300g waxy potatoes
• Splash of cooking oil
• Optional toppings: fried eggs, grated cheese and your favourite table sauce (we like HP, but ketchup or BBQ sauces also work well)

Method

1. Leaving the skin on, cut your potatoes into 1cm cubes and parboil in a pot of boiling water for 5 minutes, then drain.
2. Chop the corned beef into chunks of approximately 4cm.
3. Mix the Worcestershire sauce and mustard and pour over the corned beef in a bowl. Set aside to marinate and continue with meal prep.
4. Thinly slice the onions and peppers.
5. Heat the oil in a heavy-bottomed pot, frying pan or skillet suitable for use over the fire, such as our cast iron cookware.
6. Fry the onions and peppers for 5 minutes – don’t worry if the onion starts to brown slightly. A bit of caramelisation adds flavour.
7. Add the potatoes to the pan and keep them moving until they are nicely browned. You may want to add another glug of oil at this stage.
8. Keep stirring the potatoes and onions for 5 to 10 minutes.
9. Add the marinated corned beef to the pan, season to taste, and mix all the ingredients together for a further 5 minutes
10. Add the baked beans and heat through.
11. Serve the hash into two bowls. If you have eggs, add more oil to the now empty pan and fry them. Serve on top of your bowls of hash.
12. For extra flavour, add grated cheese and serve with your favourite sauce – brown sauce is particularly delicious with corned beef hash.

Ellie Clewlow is WildBounds’ Head of Customer Success. She loves climbing mountains, backpacking, wild camping and cooking over the campfire. Ellie believes it’s almost always worth carrying a little bit of extra weight to be able to enjoy cooking up a storm when you reach your campsite. More often than not you’ll also spot her wine pouch poking out of the side pocket of her pack.