Delia Smith Corned Beef Hash

This Delia Smith Corned Beef Hash is a proper British comfort classic. Soft potatoes, savoury corned beef, and gently cooked onions come together in a hearty, crisp-edged dish that is deeply satisfying. It is simple to make, very forgiving, and perfect for a filling family meal. From start to finish, it takes about 45 minutes and suits cooks of all skill levels.

Ingredients

For the hash base

• 800g potatoes, peeled and cut into chunks
• 340g corned beef, cut into small cubes
• 1 large onion, finely chopped
• 2 tbsp vegetable oil or butter
• 1 tsp English mustard
• Salt, to taste
• Freshly ground black pepper

Optional additions

• 1 tbsp Worcestershire sauce
• 2 tbsp chopped fresh parsley

How to Make Delia Smith Corned Beef Hash

• Prepare the potatoes: Place the potatoes in a large pan of salted water. Bring to the boil and cook for 12 to 15 minutes until just tender. Drain well and set aside to steam dry.
• Cook the onion: Heat the oil or butter in a large frying pan over medium heat. Add the chopped onion and cook gently for 8 to 10 minutes until soft and lightly golden.
• Add the corned beef: Stir the corned beef into the onions and cook for 2 to 3 minutes, allowing it to warm through and release its flavour.
• Combine with potatoes: Add the cooked potatoes to the pan. Gently press and fold them into the mixture, breaking them slightly while keeping some chunks for texture.
• Season and crisp: Stir in the mustard, Worcestershire sauce if using, salt, and black pepper. Press the mixture down and cook for 5 to 7 minutes until the base forms a golden crust.
• Finish and serve: Turn sections carefully to crisp the other side if desired. Sprinkle with parsley and serve hot.

Tips for Perfect Corned Beef Hash

How do I stop the hash from turning mushy?

Make sure the potatoes are just tender, not overboiled. Letting them steam dry before adding them to the pan helps keep the texture right.

How do I get a good crispy crust?

Do not stir too often. Press the hash down and leave it alone for several minutes so it can brown properly.

Can I add vegetables?

Yes, diced carrots, peas, or chopped leeks work well. Add them when cooking the onions so they soften evenly.

Serving Suggestions

• Serve with a fried or poached egg on top
• Pair with baked beans or buttered greens
• Enjoy with crusty bread and brown sauce

Storage

Room temperature

This dish should not be left out for more than 2 hours after cooking.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a frying pan or microwave.

Freezing

Corned beef hash can be frozen for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 35 g
• Protein: 22 g
• Fat: 22 g
• Saturated fat: 9 g
• Sodium: 980 mg

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

FAQs

Delia Smith Corned Beef Hash

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

A classic British corned beef hash made with tender potatoes, savoury corned beef, and softly cooked onions. Simple, filling, and full of comfort.

Ingredients

• 800g potatoes, peeled and chopped

• 340g corned beef, diced

• 1 large onion, finely chopped

• 2 tbsp vegetable oil or butter

• 1 tsp English mustard

• Salt, to taste

• Black pepper, to taste

• Fresh parsley, chopped (optional)

Directions

• Boil the potatoes in salted water until just tender, then drain well.
• Cook the onion gently in oil or butter until soft and lightly golden.
• Add the corned beef and cook briefly to warm through.
• Add the potatoes and gently combine, breaking them slightly.
• Season with mustard, salt, and pepper, then press down and cook until crisp.
• Serve hot with optional parsley and accompaniments.

Notes

• Do not overboil the potatoes.
• Allow the hash to sit undisturbed for a crisp base.
• Leftovers reheat best in a frying pan.