Delia Smith Corned Beef Hash Recipe

This classic Delia Smith corned beef hash is a comforting British favourite made with crispy potatoes, savoury corned beef, and gently cooked onions. It has a soft, fluffy centre with golden, crisp edges and a deeply satisfying flavour. The recipe is straightforward and forgiving, making it ideal for beginners and busy home cooks alike. From start to finish, it takes around 45 minutes and delivers proper, old-fashioned comfort.

Ingredients

For the hash base

• 750g potatoes, peeled and cut into small cubes
• 1 medium onion, finely chopped
• 340g tin corned beef, diced
• 2 tbsp vegetable oil or beef dripping
• 25g butter
• Salt, to taste
• Freshly ground black pepper, to taste

Optional additions

• 1 tsp English mustard
• 1 tbsp Worcestershire sauce
• Fresh parsley, finely chopped

How to Make Delia Smith Corned Beef Hash Recipe

• Prepare the potatoes: Place the diced potatoes into a large pan of cold, salted water. Bring to the boil, then simmer for 8 to 10 minutes until just tender. Drain well and allow the steam to escape so they dry slightly.
• Soften the onion: Heat the oil and butter together in a large frying pan over medium heat. Add the chopped onion and cook gently for 5 minutes until soft and translucent, but not browned.
• Add the potatoes: Tip the cooked potatoes into the pan. Turn gently so they are coated in the fat and onion. Cook for 10 minutes, stirring occasionally, until the edges start to turn golden.
• Stir in the corned beef: Add the diced corned beef to the pan. Use a spoon to gently break it up while keeping some chunks for texture. Season with salt and pepper.
• Finish and crisp: Press the mixture lightly into the pan and leave it undisturbed for 3 to 4 minutes to form a crisp base. Turn carefully and cook for another few minutes until hot through and lightly browned.

Tips

Why is my corned beef hash soggy?

This usually happens if the potatoes are too wet. Let them steam dry after boiling and avoid overcrowding the pan.

How do I get a crisp finish?

Use a wide frying pan and allow the hash to sit undisturbed before turning. Patience is key for a golden crust.

Can I add extra flavour?

A little Worcestershire sauce or English mustard adds depth without overpowering the traditional taste.

Serving Suggestions

• Serve with a fried or poached egg on top
• Pair with baked beans or buttered peas
• Enjoy with crusty bread or toast

Storage

Room temperature

Do not leave corned beef hash out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently in a frying pan to restore crispness.

Freezing

Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 32g
• Protein: 18g
• Fat: 24g
• Saturated fat: 10g
• Sodium: 980mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Corned Beef Hash Recipe

Recipe by Ibrahim KhanCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Traditional British corned beef hash with crispy potatoes and onions, cooked gently in a frying pan.

Ingredients

• 750g potatoes, peeled and diced

• 1 medium onion, finely chopped

• 340g tin corned beef, diced

• 2 tbsp vegetable oil or dripping

• 25g butter

• Salt and black pepper

• English mustard, optional

• Worcestershire sauce, optional

Directions

• Boil potatoes until just tender, then drain well.
• Soften onion in oil and butter until translucent.
• Add potatoes and cook until lightly golden.
• Stir in corned beef and season well.
• Press into pan and cook until crisp, then serve hot.

Notes

• Dry potatoes well before frying.
• Leave the hash undisturbed to form a crisp base.