Looking for a hearty meal that’s both easy to prepare and made with shelf-stable ingredients? This corned beef hash canned recipe is perfect for emergency situations where you might be without power but still crave a hot, satisfying meal. Made with just a few canned ingredients, this dish provides a comforting, delicious option when fresh food may not be available.

Want more recipes that you can make with non-perishable, shelf stable ingredients from your emergency food kit? Click here

Using canned corned beef and diced potatoes, this recipe requires minimal prep and is ready in under 15 minutes. All you need is a camping stove or a skillet over an open flame to cook up a batch of this savory hash. The corned beef brings a flavorful, salty richness, while the potatoes add a hearty texture. A blend of simple spices like garlic powder, onion powder, and a hint of smoked paprika (if you have it) adds depth and warmth to the dish, making it even more irresistible.

One of the best things about this corned beef hash canned recipe is its flexibility. If you want a bit more flavor, you can add canned green chilies or bell peppers for a touch of spice. And while this recipe is delicious on its own, consider adding hot sauce or storing some shredded cheese in an ice chest to sprinkle on top for extra flavor.

Whether you’re preparing for a hurricane, planning a camping trip, or just stocking up your pantry with shelf-stable ingredients, this corned beef hash is an easy and reliable option. Simple, quick, and satisfying, it’s a go-to recipe for times when you need a delicious meal with minimal fuss. Enjoy the comfort of a homemade meal, even when circumstances are less than ideal.

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Crispy & Tasty Corned Beef Hash: The Ultimate Canned Recipe for Easy Prep!

  • Without power, this meal can be cooked on a gas or camping stove
  • Author: ReadyPrepLists

Ingredients

Scale
  • 1 can (12 oz) corned beef
  • 1 can (15 oz) diced potatoes, drained
  • 1 tablespoon vegetable oil or cooking oil
  • 1 small can (4 oz) diced green chilies or bell peppers, drained (optional, for added flavor)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional, for a smoky flavor)
  • Salt to taste

Instructions

  • Prep the Ingredients: Open the cans of corned beef and diced potatoes. Drain the potatoes well to remove excess liquid.

  • Heat the Oil: In a large skillet, heat the oil over medium heat.

  • Cook the Potatoes: Add the diced potatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they start to get lightly browned.

  • Add the Corned Beef: Crumble the corned beef into the skillet with the potatoes. Stir in the garlic powder, onion powder, black pepper, and smoked paprika (if using). Add salt to taste, keeping in mind that canned corned beef is already salty.

  • Mix and Cook: Stir everything together, breaking up the corned beef so it’s well mixed with the potatoes. Let cook for 5-10 minutes, stirring occasionally, until the corned beef is heated through and some of the potatoes are crispy on the edges.

  • Serve and Enjoy: Serve hot as is or with additional toppings like hot sauce, or store a bit of shredded cheese from your ice chest for extra flavor.

Notes

Want more recipes that you can make with non-perishable, shelf stable ingredients from your emergency food kit? Click here

If you have an electric stove, consider purchasing a camping stove or a butane stove to prepare meals like this during power outages. These portable stoves are affordable, easy to use, and invaluable for cooking non-perishable food for hurricane season or any emergency situation where power may be unavailable.

In emergency situations where washing dishes isn’t practical, stock up on paper plates, paper bowls, and plastic silverware. These disposable options make clean-up quick and easy, allowing you to enjoy meals like this spaghetti with minimal hassle.

Don’t forget the manual can opener!

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